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Preheat
the oven to 375°.
Roll
the dough out to 1/4-inch thickness. Using a 2-inch biscuit cutter,
cut dough out into rounds. Arrange them on a 12-inch pizza pan coated
with DuPont SilverStone® non-stick, overlapping until the pan
is covered completely. Press the dough together to seal. Bake the
dough for 10 minutes or until it is lightly browned. Cool completely.
In a small bowl, combine the cream cheese, sugar, and vanilla and
spread evenly over the crust. (The pizza may be made a day ahead
at this point and kept covered in the refrigerator.)
Arrange
the fruit evenly in a circular pattern, alternating colors and textures.
In a small saucepan coated with DuPont SilverStone® non-stick,
melt the apricot preserves with brandy, and brush the preserves
over the fruit. Chill for 1 hour. Cut the pizza into wedges to serve.
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