I just got done making Strawberry Pizza and I thought I would share the recipe.
16 oz thawed Frozen Strawberries
Drain strawberries reserving the juice.
To use fresh strawberries: slice berries, cover 1/2 cup of sugar set aside until later.
Prepare pastry for 2 crust pie as directed on pie crust package or using your favorite pie curst recipe (I’ve included a pie crust recipe at the end). Roll out to circle 1 inch larger then 14 inch pizza pan. Fit loosely into pan and trim pastry at edge. Prick generously with fork the bake at 450 degrees for 8-10 minutes or until golden brown. Set aside to cool.
1 8 oz package cream cheese
½ cup sugar
2 unbeaten eggs
2 tsp lemon juice
Blend cream cheese and sugar in a small bowl until smooth. Add eggs one at a time betting well after each. Blend in Lemon Juice. Turn into cooled pizza shell. Bake at 350 degrees for 10-12 minutes or until center is almost set. Cool Thoroughly!
If using fresh strawberries: Drain strawberries reserving the juice.
¼ cup sugar
1 ½ tbsp corn starch
Reserved strawberry juice and water to make 1 cup
1 tsp lemon juice
Combine sugar and corn starch in sauce pan. Gradually add reserved strawberry juice & water. Cook over medium heat stirring constantly until thick and clear. Stir in lemon juice. Cool to luke warm then fold in strawberries. Cool thoroughly. Spread cooled strawberry filling onto baked cream cheese mixture and chill until set (3-4) hours before serving.
Aunt Alice’s Flaky Crust
3 heaping cups of flour
1 cup plus 3 tbsp Crisco
1 tsp salt
2 tbsp baking powder
enough cold water to make right consistency
Refrigerate for 1 hour before rolling out
Yields 2- 2 crust pies or 3 12 inch pizza pans
1) I usually make 2 pizza at a time using 3 cream cheese recipes
2) I make 1 crust recipe: 2 pizzas & 1-1 crust apple or cream pie