Instructions: A co-worker was cleaning out her desk and uncovered an old issue of Food and Wine magazine-its so old, that all the recipes are new to her! Since I havent posted anything for quite a while, I thought I share the fruit of her bounty with you.

The only problem with this recipe is that it requires the oven and one minute in the broiler. It is so hot here, that I dont want anything to do with my oven! The biscuit dough is also used for a cobbler, Strawberry Spiral Pie, and Cinnamon Crunch Shortcakes in the same issue. If anyone wants these other fruit recipes, just holler!

1. Preheat oven to 450. On a lightly floured surface, roll out the Biscuit Dough into a 9-inch round; do not roll any larger. Fold in half and transfer to a heavy ungreased baking sheet. Unfold the dough and smooth the edges.

2. Using a pastry brush, lightly coat the dough with some of the melted butter. Arrange the fruit in a decorative overlapping pattern all the way to the edge of the dough, fanning the slices and clustering the berries. Dab the fruit with the remaining melted butter. Sprinkle 2 1/2 T of the sugar over the fruit.

3. Bake the pizza for 20 minutes or until the bottom is golden brown. Remove the pizza from the oven and turn on the broiler. Sprinkle the remaining 1 T of sugar over the fruit. Broil for about 1 minute, watching carefully, until the fruit begins to bubble and brown. Slide the pizza onto a rack to cool slightly. Serve warm with Ginger Whipped Cream.

Ginger Whipped Cream: In a medium bowl, combine all the ingredients and beat until soft peaks form. Refrigerate until ready to use.

will keep, tightly covered, overnight. Re- whip briefly before using.

Biscuit Dough:
1. In a food processor, pulse the flour, baking powder and salt until mixed. Add the butter and pulse until, the mixture resembles coarse meal with particles the size of peas and lentils.

2. Drizzle the milk evenly over the dry ingredients and pulse a few times, just until incorporated and the dough forms small clumps.

3. Turn out the dough onto a work surface and knead once or twice to gather it into a mass; do not over work the dough. Gently pat the dough into a disk or rectangle, as needed. The dough can be made up to 2 hours ahead; wrap tightly and refrigerate.

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