Streusel Strawberry Pizza Recipes

Steps:

• In a large bowl, combine the cake mix, oats and butter until crumbly; set aside 3/4 cup for topping. Add egg to the remaining crumb mixture and mix well. , Press into a greased 12-in. pizza pan. Build up edges and flute if desired. Bake at 350° for 12 minutes., Spread pie filling over crust to within 1 in. of edges. Combine the nuts, brown sugar, cinnamon and reserved crumb mixture; sprinkle over filling. , Bake for 15-20 minutes or until lightly browned. Cool on a wire rack. Refrigerate leftovers.

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:

• To make the streusel: Put the flour, sugar and salt in a medium bowl and mix everything together by running the ingredients through your fingers. Drop in the butter and squeeze and rub the cubes into the mixture until you have a sandy mix. If you press a little streusel together, you'll get lumps, which is just what you want. Drizzle the vanilla over the streusel and toss, squeeze and rub to distribute it. Cover the bowl and chill the streusel until needed. (You can make the streusel up to 1 week ahead; pack it in an airtight container and keep it refrigerated.)

Steps:

• Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
• On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick). Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife. Line the individual pie pans with the dough circles, then crimp the edges decoratively. Repeat with the remaining dough to make a total of 8 individual pie shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes.
• Preheat the oven to 400 degrees F.
• In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use.
• In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together. Divide among the pie shells, mounding the filling high (it will cook down during baking). Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes. Serve warm or at room temperature.

Steps:

• Preheat oven to 350'F.
• In a mixing bowl combine the cake mix, oats and margarine until blended.
• Set aside 3/4 cup of the topping.
• Add the egg to the remaining crumb mixture and mix well.
• Press into a greased 12 inch pizza pan.
• Build up the edges and flute.
• Bake for 12 minutes.
• Spread the pie filling over the crust to one inch of the edge.
• Combine nuts, brown sugar, cinnamon and crumb mixture.
• Sprinkle over the filling.
• Bake 15-20 minutes or lightly brown.
• Cool on a wire rack.
• Left overs should be refrigerated.
• Bon Appetit!

Steps:

• In a mixing bowl, combine the dry cake mix, oats and butter until blended; set aside 3/4 cup for topping.
• Add egg to the remaining crumb mixture and mix well. Press into a greased 12-inch pizza pan. Build up the edges and flute if desired. Bake at 350 for 12 minutes.
• Spread pie filling over crust to within 1 inch of edges. Combine the nuts, brown sugar, cinnamon and reserved crumb mixture; sprinkle over filling.
• Bake for 15-20 minutes or until lightly browned. Cool on a wire rack.
• Refrigerate any leftovers.