Crust:
1 cup shortening/margarine/butter
1 1/2 cups sugar
2 3/4 cups flour
2 eggs
2 tsp. cream of tartar
1/4 tsp. salt (optional)
1 tsp. baking soda
Cream shortening, sugar, and eggs until fluffy. Add dry ingredients, mix well. Spread dough in 10-inch pizza pan (or larger, in a 10-inch pan it comes out pretty thick). Bake 10-15 min. at 350F. Let cool.
Topping:
16 oz. cream cheese
6 Tbsp. sugar
fruit (whatever you like, sliced in most cases, fresh is best but canned is OK too; I tend to use bananas, kiwis, peaches, strawberries (all sliced) and sometimes mandarin orange segments)
Cream cream cheese and sugar; spread on cooled crust. Top with fruit (you can make decorative designs if you want. You want to end up with a single layer of fruit, closely spaced but not overlapping).
Glaze:
2-3 cups fruit juice, sweetened if necessary
4 Tbsp. corn starch
Cook, stirring, until thick (this step is very important, as its omission will require sponging down the inside of the fridge...). Spoon glaze over fruit, making sure air-sensitive fruit such as bananas and apples are covered entirely. Glaze should set on its own as long as pizza is not stored in a hot place; if it seems reluctant, refrigerate (providing you have cooked the glaze).
From Dorothy Huffman, who may have gotten it from a Spokane or Spokane Valley newspaper in the mid-1970s.
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
