Fresh Fruit Pizza

Source: Solo Foods

6 to 8 servings

Crust
1 can Solo Almond Paste
11/2 cups all-purpose flour
1/2 cup butter or margarine
1 to 2 tablespoons cold water

Topping
1 package (8 oz) cream cheese, softened
2 cups strawberries, cut in half
1/2 cup sugar
2 cups sliced peaches
1 tablespoon vanilla
2 kiwifruit, peeled and sliced
2 cups blueberries
1 cup apple jelly or currant jelly

Preheat oven to 350° F. Grease 12-inch pizza pan.

Break almond paste into small pieces and place in food processor. Add butter and process until blended. Add flour and process until mixture is crumbly. Add cold water, 1 tablespoon at a time, and process until dough binds together and forms balls. Prick crust all over with prongs of fork.

Alternatively, break almond paste into small pieces and place in medium-size bowl. Add butter and beat at medium speed with electric mixer until thoroughly blended. Stir in flour gradually. Add water, 1 tablespoon at a time, until mixture binds together.

Bake 15 to 18 minutes or until golden. Cool in pan on wire rack 15 minutes. Remove crust from pan carefully and place on wire rack to cool completely. To make topping, beat cream cheese, sugar and vanilla in small bowl with electric mixer until blended. Spread over cooled crust with back of metal spoon.

Place blueberries, strawberries, peaches and kiwifruit in 4 separate bowls. Add 1/4 cup jelly to each bowl and toss fruit gently to coat. Arrange circles of glazed fruit over cream cheese. Refrigerate until ready to serve. Note: Any combination of fresh fruit, canned and drained fruit or frozen and thawed fruit may be used.