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Farm Fresh: Fresh-Fruit Pizza a juicy keeper

Thursday, July 25, 2002

By Arlene Burnett, Post-Gazette Staff Writer

Today's Farm Fresh recipe, Fresh-Fruit Pizza With Lemon Curd, offers a deliciously easy way to take advantage of summer fruit.

Refrigerated cookie dough is pressed into a 12-inch round pizza pan and baked. The dough then is coated with raspberry jam and lemon curd, then studded with ripe raspberries, blackberries, strawberries and plums (the lemon curd helps anchor the fruit).

The pizza is then sprinkled with sugar and broiled for a few minutes (broiling caramelizes the sugar). If you can't find strawberries, try substituting peaches.

Fresh-Fruit Pizza With Lemon Curd

  • 18-ounce package refrigerated sugar cookie dough
  • Cooking spray
  • 2 tablespoons seedless raspberry jam, melted
  • 3/4 cup prepared lemon curd
  • 2 cups fresh raspberries
  • 2 cups fresh blackberries
  • 1 cup sliced strawberries
  • 1 plum, sliced
  • 2 teaspoons sugar

Preheat oven to 350 degrees.

Press dough into a 12-inch pizza pan coated with cooking spray. Bake for 12 minutes or until golden brown. Cool completely on a wire rack. Preheat broiler. Spread jam over crust. Spread lemon curd over jam; arrange raspberries, blackberries, strawberry slices and plum slices on top. Sprinkle sugar over fruit; broil 3 minutes.

Note: The recipe calls for one plum but we used three.

Makes 12 servings.

Cooking Light

If you have a fruit or vegetable that you would like to see featured, please call food editor Suzanne Martinson at 412-263-1760 or e-mail us at aburnett@post-gazette.com or bkline@post-gazette.com We're also looking for easy-to-make, quick recipes that highlight the fabulous flavors of fresh produce. Send to Farm Fresh, PG Food, 34 Blvd. of the Allies, Pittsburgh, PA 15222.

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