3/4 c. (1 1/2 sticks) butter
1/2 c. sugar
1/2 tsp. salt
2 1/4 c. all-purpose flour
4 tbsp. milk

TOPPINGS:

1 c. pineapple (crushed & drained)
1/4 c. coconut (flaked)
1 c. orange (diced)
1 c. blueberries (fresh)
1 c. strawberries (sliced)
1/2 c. chopped peanuts (unsalted dried)

CRUST:

Cream together butter, sugar and salt; gradually add flour. Add milk, a tablespoon at a time. Turn dough onto a greased 12 inch pizza pan. Pat dough out to cover pan. Bake at 400 degrees for 15 to 18 minutes or until lightly browned.

TOPPINGS:

Spread pineapple over the crust, then sprinkle with coconut. Then spread the orange followed by the blueberries. Arrange strawberries on top and sprinkle with entire pizza with the peanuts. Cut into 8 wedges.

Following are alternative crusts to use if you are limiting your caloric or fat intake. Sprinkling with cinnamon will make these crusts special.

You will probably need to make a double recipe to cover the pizza pan.

YOGURT PIE CRUST:

3/4 c. flour
2 tbsp. & 2 tsp. butter
1/4 c. plain low-fat yogurt
1/4 tsp. salt

Combine flour and salt. Cut butter into flour until mixture resembles coarse meal. Mix in yogurt to form dough. May be used immediately or kept in the refrigerator for several days.

COTTAGE CHEESE CRUST:

1/2 c. flour
1/4 c. low-fat cottage cheese
1/4 tsp. salt
3 tbsp. butter