Fruit Pizza

Ingredients
1 pkg. sugar cookie dough
8 oz. pkg. cream cheese
4 oz. Cool Whip
1/2 c. confectioners sugar
Mixture of fruit, including strawberries, mandarin oranges, kiwi and blueberries
Glaze:
1/2 c. water
2 tbsp. corn starch
1/2 c. sugar
2 tbsp. lemon
1/2 c. orange juice

Directions

Bake one package of sugar cookie dough in a pizza pan at 350 degrees for 15 minutes. Cool.
Blend cream cheese, cool whip and confectioners sugar. Spread over cooled cookie. Place sliced fruit on the pizza.

To make the glaze, boil ingredients for one minute and then cool. Spread a thin layer of glaze over the fruit. Refrigerate and slice like a pizza for serving.

Autumn Veggie Pizza

Pizza is one of my favorite ways to use up leftovers in the fridge. Last night, I was working with a butternut squash, goat cheese and onions... here's what I came up with!

Ingredients
1 butternut squash, peeled, seeded and diced
4 oz. chevre goat cheese
1 bunch of fresh sage
1 handful of pecans
1/2 cup olive oil
1/2 large onion, carmelized
prepared pizza dough
kosher salt, freshly ground pepper, to taste
ground nutmeg, to taste

Directions
Coat the squash with kosher salt, freshly ground pepper and olive oil. Roast in the oven at 400 degrees for 25 minutes, turning over halfway through. Bake the pizza dough about halfway (according to package instructions). In the meantime, create a "pesto" using sage, pecans and olive oil, combining in a Magic Bullet or small food processor. Spread pesto on half-baked dough, follow with crumbled goat cheese, carmelized onions and roasted squash. Finish baking pizza, sprinkle nutmeg to taste. Makes one pizza.

Vegetable Pizza

Ingredients
2 pkg. crescent rolls
2 8-oz. pkg. cream cheese
2/3 cup sour cream
1 pkg. Hidden Valley ranch mix
3/4 cup each broccoli, cauliflower, red bell pepper, carrot, chopped small
1-2 cups shredded cheddar cheese
paprika, for garnish

Directions
Preheat oven to 350 degrees. Roll out and smooth crescent rolls onto baking sheet (no perforations should remain!). Bake for 12-16 minutes or until golden brown. Cool completely. Whip together cream cheese, sour cream and ranch mix. Spread evenly on cooled pastry. Evenly disperse chopped veggies (placing one veggie at a time). Gently press veggies into ranch mixture, sprinkle cheddar cheese and paprika. Use kitchen scissors to cut into squares.