This week, I've been passing along recipes for pizza that would fit in with a Super Bowl party that you may be planning this weekend. On Monday, I gave a recipe for "Vegetable Pizza", which would double as an appetizer. Yesterday, I gave a recipe for "Easy Deep Dish Pizza", which is more of a traditional pizza. In case you missed them, here's the links to get the recipes:
Now, let's look at recipes for dessert pizzas! The first one I'm sharing is for a "Strawberry Pizza", which is attractive and good to eat, too. This has a rich, shortbread pizza crust. It then is topped with a cream cheese mixture that goes great with the crust and the strawberry topping. The strawberry topping uses fresh strawberries and is cooked with sugar, cornstarch, water and some almond flavoring. This is like a glaze and goes over the top. It's now chilled and after a few hours, slice it up for dessert!
This isn't a complicated one to make and makes an attractive dessert. This could even be a recipe a young cook could prepare with some supervision. If you happen to like raspberries, you could use those in this recipe and they would work perfectly, as would blueberries. Peaches would also be a great choice.
Once you've had your fill of pizza on Super Bowl Sunday, have this for dessert!
- 1-1/2 cups all-purpose flour
- 1 tablespoon confectioner's sugar
- 1/2 cup chopped pecans
- 1-1/2 sticks butter, softened
- a dash of salt
Mix all ingredient to form a dough. Press out on a greased pizza pan. Bake at 350 degrees for 15 minutes. Set aside to cool.
Cream cheese filling:
- 1 pkg. (8 oz.) cream cheese, softened
- 1 cup confectioner's sugar
- 2 cups thawed whipped topping
Cream together the cream cheese and sugar. Fold in whipped topping. Spread over baked crust.
- 1 pint fresh strawberries, sliced
- 3/4 cup sugar
- 2 tablespoons cornstarch
- 1/3 cup water
- a few drops almond flavoring
- red food coloring
Combine all ingredients, adding red food coloring to desired shade. Cook over medium heat until thickened. Let cool and pour over filling. Chill about 4-6 hours. Yield: 6-8 servings.