Strawberry Pizza

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Strawberry Pizza


Commercial Pastry for two 9" crusts rolled into a ball (or use the Home-Made Recipe that Follows)

1-1/2 (8 oz) pkg cream cheese, softened
2 eggs
1/2 cup chopped walnuts
1 tsp vanilla
2 cups strawberries, washed & cut up
1-1/4 cup sugar
1/2 cup water
3 tbsp cornstarch
1 or 2 drops red food coloring
1 tsp lemon juice
whipped cream


Make pastry for two 9-inch crusts rolled into a ball. Roll out to a 14-inch
circle. Place in a 12-inch pizza pan and flute edges. Prick evenly with a
fork. Bake at 350~ for 15 minutes. (leave oven on)

Blend cream cheese and 1/2 cup sugar. Add eggs and beat well. Add walnuts
and vanilla and mix well.

Spread evenly into partially baked crust. Bake at 350° for 10 minutes.

Heat strawberries, remaining sugar, water, cornstarch, food coloring and
lemon juice over low heat. Bring to a boil for 1 minute and then stir.
Remove from heat when thick.

Spread evenly on cream cheese layer. Chill for at least one hour before
serving. Top with whipped cream.

Pastry for Two 9-inch Crusts for Strawberry Pizza

6 tbsp chilled butter cut into 1/4 inch bits
2 tbsp chilled vegetable shortening
1-1/2 cups all purpose flour
1/4 tsp salt
3 to 5 tbsp ice water


In a large chilled mixing bowl, combine butter, vegetable shortening, flour
and salt. Working quickly, use your fingertips to rub the flour and fat
together until they blend and and look like flakes of coarse meal. Pour 3
tablespoons of ice water over the mixture all at once, toss together lightly
and gather the dough into a ball. If the dough seems crumbly, add up to 2
tablespoons more ice water by drops.

Dust the pastry with a little flour and wrap it in wax paper or a plastic
bag.

Refrigerate it for at least 3 hours or until it is firm.