By Ivy Tanvishut, High Point, NC, who credits the recipe to her stepmother, Cathy McClatchy of Brookings, OR
Second Prize Winner
3 cups flour
1-1/3 cup shortening
1 Tbsp sugar
1 tsp salt
1 Tbsp white vinegar
6 Tbsp ice cold water
2 packages (8 oz each) cream cheese, softened
1 cup sugar
2 Tbsp fresh lemon juice
2 lbs. fresh strawberries
14 oz. Marie’s strawberry glaze
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.
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.
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.