Also, for the pig roast, I made mini fruit pizzas. I had fruit pizza quite often growing up, however this was my first time making it, and it's just as delicious as I remember. A great summer dessert. I realize it's technically fall now and the best fruits to add to a fruit pizza are now out of season, however a potluck-style outdoor pig roast feels like a summer event :)
Unfortunately I'm short on time to cook this weekend, so I used Pillsbury sugar cookie dough for the bases. Buying the pre-shaped dough helped save me even more time since I intended to make mini fruit pizzas, which seemed easier for a potluck. The fruit pizza I had growing up always had Pillsbury dough as a base, so it's nostalgic in a way.
Therefore, I cannot comment on the cookie dough portion of the recipe below, but the cream cheese topping portion of it turned out well. I read a few helpful tips in the online reviews about ensuring that the fruit is dry before adding it to avoid a soggy crust. Also, if you're making the full pizza version, cut the crust after adding the cream cheese mixture before adding fruit.
1/2 cup butter, softened
3/4 cup white sugar
1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 (8 ounce) package cream cheese
1/2 cup white sugar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and 3/4 cup sugar until smooth. Mix in egg. combine the flour, cream of tartar, baking soda and salt; stir into the creamed mixture until just blended. Press dough into an ungreased pizza pan.
Bake in preheated oven for 8 to 10 minutes, or until lightly browned. Cool. In a large bowl, beat cream cheese with 1/2 cup sugar and vanilla until light. Spread on cooled crust. Arrange desired fruit on top of filling, and chill.