Ark Valley News - In the kitchen

In the kitchen
By Lisa Strunk
Last Updated: May 23, 2013

Fruit pizza a delicious summer dessert

Woooo, school's out for summer. That means the kids can hang out all day doing nothing and somehow Chris and I are busier than ever.

Summers may be crazy, but we're blessed to be able to spend our free time hanging out at the ballpark, taking the kids to the park, taking evening walks and spending time together.

Every summer, I realize that we're one year closer to our kids being ready to move on to college. Thankfully, I have a few years left before I have an empty nest, but it's coming faster than I care to imagine.

We decided to take a break with our small group for the summer. We're going to try to get together a couple of times over the summer, but we're putting the weekly meetings on hold. For our last weekly get-together, Mike and Tammy Miller invited us all over after church for a cookout.

We had summer cookout basics — hamburgers, hot dogs, potato salad, pasta salad, chips, veggie trays and fruit salad. Tammy also made cucumber salsa. She said she made it milder than normal for me. I have to admit, it was still pretty hot. I made fruit pizza for dessert. I made it because it's so easy. I also brought a frozen cherry pie.

It sounds like we'll be cooking out again soon. Chris' brother Bernie and his family are thinking about visiting for the Memorial Day weekend. We'll have to break out the Leeker's homemade brats. I think I have some hot links, some jalapeno brats and some apple brats in the freezer.

Maybe I'll make another fruit pizza while they are here. They are so easy and my kids love them.

Fruit Pizza

•1 roll refrigerated sugar cookie dough

•1 can vanilla frosting

•Sliced fruit, such as strawberries, kiwi and bananas

Spread the cookie dough onto a greased round pizza pan. Bake in a 350 degree oven for 12 to 15 minutes until golden. Once crust has cooled, spread vanilla frosting over the top. Lay sliced fruit over the top of the pizza in a decorative fashion. Refrigerate until ready to serve.

Lisa Strunk is co-owner of The Ark Valley News. Reach her at lisa@arkvalleynews.com.