Strawberry Pizza

Crust:

3 cups flour
1-1/3 cup shortening
1 Tbsp sugar
1 tsp salt
1 egg
1 Tbsp white vinegar
6 Tbsp ice cold water

Filling:

2 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
2 Tbsp fresh lemon juice
Topping:
2 lbs. fresh strawberries
14 oz. Marie’s strawberry glaze
Whipped cream

Instructions

Crust

Mix flour, shortening, sugar, and salt together, until like course cornmeal. Beat egg, add vinegar and water, pour into flour mixture. Mix until just blended. Chill in refrigerator 30 minutes. Then roll crust out on floured board to about 1/4″ thick. Place on a medium-size pizza pan. Flute edges and prick with a fork. Bake at 375 degrees F. for 12-14 minutes Let cool slightly.

Filling

Cream together ingredients until smooth and creamy. Pour into the slightly cooled crust. Bake at 350 degrees until knife near the center comes out clean. Cool. Refrigerate overnight.

Topping

Clean and slice strawberries. Fold in strawberry glaze and pour on top of the pizza. Keep refrigerated.

Serving: Cut into pizza-style slices. Serve with a squirt (or dollop) of whipped cream on each slice.

Note: May also assemble and serve the same day rather than refrigerate overnight and assemble on second day.

Crust:

3 cups flour
1-1/3 cup shortening
1 Tbsp sugar
1 tsp salt
1 egg
1 Tbsp white vinegar
6 Tbsp ice cold water

Filling:

2 packages (8 oz each) cream cheese, softened
1 cup sugar
4 eggs
2 Tbsp fresh lemon juice
Topping:
2 lbs. fresh strawberries
14 oz. Marie’s strawberry glaze
Whipped cream

Instructions

Crust

Mix flour, shortening, sugar, and salt together, until like course cornmeal. Beat egg, add vinegar and water, pour into flour mixture. Mix until just blended. Chill in refrigerator 30 minutes. Then roll crust out on floured board to about 1/4″ thick. Place on a medium-size pizza pan. Flute edges and prick with a fork. Bake at 375 degrees F. for 12-14 minutes Let cool slightly.

Filling

Cream together ingredients until smooth and creamy. Pour into the slightly cooled crust. Bake at 350 degrees until knife near the center comes out clean. Cool. Refrigerate overnight.

Topping

Clean and slice strawberries. Fold in strawberry glaze and pour on top of the pizza. Keep refrigerated.

Serving: Cut into pizza-style slices. Serve with a squirt (or dollop) of whipped cream on each slice.

Note: May also assemble and serve the same day rather than refrigerate overnight and assemble on second day.