Crust

1 cup all-purpose flour

¼ cup confectioners’ sugar

½ cup cold butter, cubed

Glaze

5 t. cornstarch

1¼ cups unsweetened pineapple juice

1 t. lemon juice

Toppings

1 (8 oz.) package cream cheese

⅓ cup sugar

1 t. vanilla extract

2 cups halved fresh strawberries

1 cup fresh blueberries

1 (11 oz.) can mandarin oranges, drained

Preheat oven to 350 F. In a large bowl, mix flour and confectioners’ sugar; cut in butter until crumbly. Press onto an ungreased 12-inch pizza pan. Bake until very lightly browned, 10-12 minutes. Cool completely on a wire rack. In a small saucepan, mix glaze ingredients until smooth; bring to a boil. Cook and stir until thickened, about 2 minutes. Cool slightly. In a bowl, beat cream cheese, sugar and vanilla extract until smooth. Spread over crust. Top with berries and mandarin oranges. Drizzle with glaze. Refrigerate until cold.

Editor’s note: We made mini versions of the Asian and fruit pizzas for our photo shoot. We were able to make about 3 mini pizzas per each 12-inch pizza recipe.