Strawberry Pizza Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together flour and confectioners' sugar. Stir in melted butter. Press mixture evenly into a 12 inch pizza pan.
• Bake in preheated oven for 15 minutes. Allow to cool.
• In a small mixing bowl, beat together cream cheese and white sugar until smooth. Spread over cooled crust. Arrange strawberries over cream cheese layer.
• Combine custard mix and water in a small saucepan. Bring to a boil while stirring frequently. Boil and stir 1 minute. Pour mixture over strawberry layer. Chill before serving.

Steps:

• Crust: Mix butter, powdered sugar (1/2 cup), flour - form into a ball, spread onto a pizza pan.
• Bake 15 minutes at 350 degrees and let cool. Keep an eye on the crust while cooking - you don't want to over cook it. Remove the crust when it is golden.
• Topping: Mix cream cheese, powdered sugar (1 cup), and cool whip - preferrably using electric mixer. Spread this mixture over the crust after crust is cool.
• On top of white topping, add entire container of glaze and top with sliced strawberries. (you can also mix the strawberries and glaze together and place it on top that way too.
• Serve and enjoy!

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour., On a floured surface, roll dough into a 13-in. circle. Transfer to an ungreased 12-in. pizza pan. Build up edges slightly. , Bake at 350° for 18-22 minutes or until lightly browned. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. Arrange sliced strawberries on top., In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.

Steps:

• Preheat over to 350°F.
• Press dough firmly into greased 12-inch pizza pan.
• Bake 20 minutes or until light golden brown.
• Cool in pan on wire rack.
• In a large bowl, beat cream cheese and sugar until well blended (I highly suggest using an electric mixer on high).
• Gently stir in whip cream (I use a wooden spoon).
• Spread cream cheese mixture over crust; top with strawberries. Serve immediately using a pizza cutter or cover and refrigerate until ready to serve.
• As you see in the picture. I got creative with it. You can basically use any type of fruit, I am just fond of strawberries and blueberries.

Steps:

• Frangipane:
• In the bowl of an electric mixer, beat the butter and sugar together until light and fluffy, scraping down the bowl as necessary. Add the egg yolks, beat in well, and add the almond extract. Remove the beater and stir in the ground almonds and flour until evenly blended. the mixture should be the consistency of a thick paste.
• Pizzas:
• Preheat the oven to 400 degrees. On a lightly floured surface, roll out the pastry to a 1/8-inch thickness and, using a plate or cardboard circle as a template, use a very sharp knife to cut four 7-inch circles. Spread a circle of frangipane (they should be touching each other so that you can fit as many as possible onto the circle of frangipane). Beat the egg yolk lightly with a fork and brush the border of the pastry with it (try not to let any yolk dribble down onto the cut edges of the pastry, otherwise it will not rise as high). Bake the tarts for about 20 minutes, until the edges are golden and the pastry is baked through. Remove from the oven and allow to cool for 5 minutes. Place a sprig of mint in the center of each tart and sprinkle it lightly with confectioners' sugar. Serve while still warm, accompanied by a scoop of vanilla ice cream

Steps:

• Heat oven to 350°F.
• Press dough onto bottom of 12-inch pizza pan sprayed with cooking spray.
• Bake 20 min. or until golden brown. Cool completely.
• Beat cream cheese in large bowl with mixer until creamy. Gently stir in COOL WHIP.
• Spread cream cheese mixture onto crust; top with strawberries.

Steps:

• DOUGH
• Preheat oven to 175ºC. Put the chocolate biscuits and a small Pyrex bowl ¾ full with
• Use a corkscrew to make holes in two of the eyes at the base of the coconut. Drain milk from the coconut into a bowl. Place coconut on a stone or other hard surface and strike open with wooden mallet. Peel away two or three segments of flesh from the inside. Grate the coconut flesh into a dish with a medium-gauge grater.
• Cut the pineapple slices, two 1cm thick for the dressing and four ½cm thick for the toppings. Make half a dozen radial slits with a sharp knife in each of the topping slices, from the core to the outer rim.
• Remove the chocolate digestives from the fridge and place in a large freezer bag. Hold the open end together loosely with one hand, to prevent material escaping, and smash the biscuits with a rolling pin until the bag contains uniform sandy fragments.
• Place an empty non-stick frying pan on the hob at a low heat. Leave for two minutes to reach temperature, then raise the heat and pour the 3 tablespoons of caster sugar into the pan. Keep the sugar moving with a wooden spatula while it melts and turns to a blond caramel. As soon as it is all liquid, before the sugar can burn, add the four thinner slices of pineapple to the pan. Sauté the pineapple in the sugar for around thirty seconds and turn them with the spatula. When this side is done, turn off the heat and remove the slices from the pan, placing them on a non-stick baking sheet. Place in the oven for ten to fifteen minutes until dry to the touch – set a timer for ten minutes to check.
• Sieve the flour cocoa powder and baking powder into a mixing bowl. Make a slit all the way down the strip of vanilla pod, open it out and with a sharp knife scrape the seeds and internal flesh into the bowl. Then sieve in the soft brown sugar, forcing it through with a clenched first if necessary and removing any sugar that clings to the sieve. Mix the ingredients in the bowl and make a well in the centre. Break the eggs into the well and beat the mixture with a wooden spoon. Add the crumbled biscuits and continue beating until a smooth texture is reached.
• Lightly grease a non-stick baking sheet with butter, and spoon the mixture into the centre of the sheet, allowing it to spread out to a pizza round. Prick the mixture lightly with a fork and place in the oven. Bake for 12 minutes at 175ºC.
• If you have not done so already, remove the pineapple at the same time. Gently prise the slices from the tray and reserve them on a piece of kitchen paper.
• SAUCE
• Take off stalks from the strawberries. Place in a blender. Cut the mint leaves into thin strips and add to the blender with the 2 teaspoons of arrowroot. Blend until a smooth purée and pour into a small saucepan.
• Stir the pan continuously while heating. When the mixture is hot but not bubbling, gradually stir in the sugar. Keep stirring until the mixture thickens and begins to boil.
• Taste it carefully with a teaspoon to check the sweetness; add more sugar if you need to, to reach a sweet/sour balance.
• Leave the Purée in a small Pyrex bowl to cool. If it’s not cooling quickly enough place the bowl in shallow bucket of water.
• Take the dough out of the oven after 12 minutes. Leave it to cool for two minutes then use a pallet knife to gently take the dough from the baking sheet, starting round the edge with the pallet knife level to the sheet and working in towards the centre. Remove the base to fully cool on a wire rack.
• CHEESE
• Cut the two raw pineapple slices that are left into thin strips, then cut the pineapple into small cubes and crush them in a small bowl.
• Whip the cream using an electric whisk and gently fold in the yoghurt. Stir in the crushed pineapple and the grated coconut you prepared earlier.
• TOPPINGS
• Grease one of the small Pyrex bowls with butter or margarine and put it in a pan of hot water, the water should come about 1/3 of the way up the bowl. Break the chocolate up into small pieces and put them into the bowl. Leave the water to simmer on the hob.
• Cut of the little pieces of the caramelised pineapple so you have removed the centre.
• When the chocolate has completely melted, remove the bowl from the boiling water. Take the cold bowl of water from the fridge and place it next to the bowl of melted chocolate. With the long handled teaspoon drop spoonfuls of melted chocolate in to the cold chocolate until about 15 or 20 squiggles of chocolate freeze in the cold water.
• Leave the bowl a few minutes before taking out the frozen chocolate.
• PUTTING IT ALL TOGETHER
• Put the Dough on a plate of your choice and sprinkle it with a little icing sugar.
• Put Strawberry purée on to the dough; leave about an inch of dough around the sides.
• Put evenly around five or six flakes of salt on top of the purée.
• Put the cheese on to the purée; Leave a border of about 1 inch around the purée.
• Put the pineapple and artichoke on the pizza.
• Eat with a smoothie of Mango, Strawberry and Pineapple Juice. Just get all the ingredients and whiz them in a blender until smooth.

Steps:

• Spread cookie dough on bottom of pizza pan.
• Bake 350 degrees for approximately 10-12 minutes.
• Beat cream cheese with sugar; add vanilla.
• Spread cream cheese mixture on top of baked cookie dough.
• Mix strawberries with strawberry glaze and spread on top of cream cheese filling.
• Refrigerate.

Steps:

• • Dough: Mix margarine, flour, powdered sugar.
• Spread on Pizza pan (may use 1 roll of refrigerator sugar cookies instead of making dough).
• Bake at 325° for 13 to 15 minutes. Watch closely for browning.
• • Cream Topping: Mix cream cheese, Cool Whip and sugar until creamy; spread on COOLED crust.
• • Strawberry Topping: Wash, drain and slice 1 quart berries and add to glaze. Spread on cream topping.
• • Glaze: Combine Jello, cornstarch, sugar and water.
• Heat to boiling, stirring constantly until thickened.
• Cool and spread on cream topping.
• Enjoy.

Steps:

• CRUST.
• Melt butter, mix with confectioners sugar.
• Add flour, mix well.
• Pat out in pizza pan.
• Bake at 350 for about 15 minutes, until lightly browned.
• FILLING.
• Beat cream cheese and condensed milk together.
• Add lemon juice and vanilla.
• Pour over cooked crust.
• TOPPING.
• Combine frozen strawberries and cornstarch in medium saucepan (or fresh, mashed, sugared strawberries, 2 tablespoons water and cornstarch).
• Cook over medium heat, stirring, until thickened (about 5 minutes).
• Cool and spread over cream cheese filling.
• Refrigerate at least 4 hours.