STRAWBERRY PIZZA
This is a cool, creamy summertime dessert. It uses rennet custard mix - not available in all parts of the world.
Provided by DeejVoices
Categories Desserts Specialty Dessert Recipes Fruit Pizza Recipes
Time 25m
Yield 12
Number Of Ingredients 8
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.
Nutrition Facts : Calories 242.3 calories, Carbohydrate 26.6 g, Cholesterol 40.9 mg, Fat 14.5 g, Fiber 1.1 g, Protein 2.9 g, SaturatedFat 9 g, Sodium 112.6 mg, Sugar 15 g
E-Z STRAWBERRY PIZZA PIE
This is a perfect summer dessert and so easy if you use the refrigerated cookie dough. Personally, I like to make my own Almond Sugar Cookie dough (Recipe ##92283) which gives a nice almond flavor that compliments the strawberries. I slice the strawberries in the food processor for even slices that makes a beautiful presentation.
Provided by Claudia Dawn
Categories Dessert
Time 37m
Yield 10-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 136.9, Fat 8.1, SaturatedFat 5, Cholesterol 24.9, Sodium 67.7, Carbohydrate 15.1, Fiber 1.1, Sugar 12.8, Protein 2.1
STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE
Since opening in 1944, Strawn's has received tons of attention for its signature icebox pie, and you probably won't get out of the place without trying one. Reminders are everywhere: Cream-topped, fruit-filled pies are painted on the walls and plastered on the front of the menu, and the staff shirts say #PIE. The recipe itself isn't complicated. In the 1920s and '30s, icebox pies were a practical choice for home cooks, who could prebake the shell and then keep the whipped filling cool in an icebox until it was time for dessert. Lemon versions are common in the South, but Strawn's made a name for itself with this fresh strawberry one.
Provided by Food Network
Categories dessert
Time 5h20m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
- Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
- Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
- Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
- Spread the berries in the glazed crust. Dust with confectioners' sugar.
- Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.
STRAWBERRY PIE
Celebrate juicy, in-season strawberries by using them as a filling for pie. Geoffrey keeps it simple by using store-bough pie crust and filling it with an easy-to-make strawberry compote. Then, he tops everything off with fresh, sliced berries.
Provided by Geoffrey Zakarian
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Quarter 2 pounds of the strawberries and set aside. Dice half of the remaining pound, then slice the remainder.
- Stir 1 tablespoon granulated sugar together in a bowl with the elderflower liqueur until the sugar dissolves. Toss with the diced berries and set aside to macerate at room temperature.
- Place the quartered strawberries in a medium pot and gently stir together with the jam, cornstarch, lemon juice, a pinch of salt and the remaining 1/3 cup granulated sugar. Bring to a simmer over medium heat and cook, stirring often, until the strawberries begin to break down and the mixture is thick and jammy, 15 to 20 minutes. Remove from the heat and let cool about 10 minutes, then stir in the reserved macerated berries.
- Pour mixture into the baked crust and allow to chill in the refrigerator until set, at least 3 hours.
- Decorate the top of the pie with the sliced berries in concentric circles. Refrigerate until ready to serve.
- Whip the cream along with the confectioners' sugar, vanilla and cream of tartar until it holds medium stiff peaks. Serve alongside the pie.
STRAWBERRY PIZZA
Ok.. I am sorta famous for making this for BBQ's, Church Potlucks and other gatherings.. And I would LOVE to claim it as my own.. But I actually got this one from my Auntie Nan a couple years back.. I am so glad I did, because everyone ALWAYS raves about this wonderfully EASY recipe.. Hope you enjoy.. :) You can EASILY double this recipe if need be.. (the picture (strawberry w/ blueberry cross) that I have posted is a doubled version on a cookie sheet, instead of a pizza pan) Cooking Time may vary.. But the result won't... :P
Provided by Mama Jen
Categories Dessert
Time 35m
Yield 6-12 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 737.4, Fat 47, SaturatedFat 22.1, Cholesterol 121.2, Sodium 525.8, Carbohydrate 73.5, Fiber 1.9, Sugar 34.4, Protein 8
THE BEST DEEP DISH PIZZA PIE
The history of this pizza goes back to a dr. who perfected the recipe after delivering pizza for several months. I only added a few changes.
Provided by glitter
Categories Meat
Time 10h50m
Yield 1 14inch pie
Number Of Ingredients 27
Steps:
- Grease a 14" deep dish pie pan and sprinkle with cornmeal.
- Mix your yeast, sugar and warm water.
- Let stand 10 min.
- until it becomes bubbly.
- Add flour, salt, and oil.
- Knead until it is smooth.
- A food processor can be used for this using the metal blade.
- If the dough is too sticky add more flour, but only 1 tblsp.
- at a time until it is the right consistency.
- Place the dough into an oiled bowl with a plastic covering it.
- Refrigerate it at this point for 1 to 10 hours.
- To make the Filling: Remove all the meat from the casing and brown, breaking it up into pieces.
- Drain.
- Saute the onion, peppers, and mushrooms.
- Add to the sausage.
- Add the rest of the ingredients except the cheeses.
- Mix.
- grate the cheese.
- A food processor can be used for coarse chop.
- Topping: Mix all the topping ingredints in a bowl.
- Put aside.
- To Put the Pizza Together: Roll out the dough on a floured board until it is elastic.
- Place in a greased pan with cornmeal.
- Leave a high rim all around.
- Place cheese directly on dough, next filling, sauce on top.
- Carefully place this pan into a pre-heated 425* oven for 45-50 min.
- NOTE:A Vegetarian Pizza can be made easily without the meat.
Nutrition Facts : Calories 6378.6, Fat 362.8, SaturatedFat 159.7, Cholesterol 855.3, Sodium 18283.2, Carbohydrate 470.1, Fiber 36.1, Sugar 67, Protein 311.6
STRAWBERRY PIZZA
Make and share this Strawberry Pizza recipe from Food.com.
Provided by Melanie G.
Categories Dessert
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
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!
Nutrition Facts : Calories 504.6, Fat 32.6, SaturatedFat 22.8, Cholesterol 61.7, Sodium 177.6, Carbohydrate 50.7, Fiber 1.9, Sugar 35.5, Protein 4.9
STRAWBERRY PIZZA
From Elk Ridge, Utah, Kara Cook predicts, "Both strawberry and cheesecake lovers will delight in this fruity treat. My family requests this sweet pizza every strawberry season."
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 238 calories, Fat 10g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 177mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.
STREUSEL STRAWBERRY PIZZA
"This is the best dessert pizza I've ever tasted," relates Karen Ann Bland from Gove, Kansas. The fruity treat is easy to put together, too, because it uses convenient cake mix and any flavor of canned pie filling. "It's great for children's parties," she adds.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8-10 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 444 calories, Fat 16g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 419mg sodium, Carbohydrate 70g carbohydrate (38g sugars, Fiber 3g fiber), Protein 6g protein.
PRETTY STRAWBERRY PIZZA
In this simply elegant dessert, a fresh strawberry topping covers a rich cream cheese filling. Guests of all ages will delight in slices of this eye-fetching finale.-Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 slices.
Number Of Ingredients 15
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Stir in flour and pecans. Pat onto a 12-in. pizza pan. Bake at 400° for 10-12 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Beat in whipped topping until blended. Spread over crust., For topping, combine the sugar, cornstarch and salt in a small saucepan. Stir in water until smooth. Bring to a boil. Cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved., Cool to room temperature, stirring occasionally. Place strawberries in a large bowl; add gelatin mixture and gently toss to coat. Spoon over cream cheese layer. Refrigerate for at least 2 hours before serving.
Nutrition Facts : Calories 451 calories, Fat 29g fat (17g saturated fat), Cholesterol 61mg cholesterol, Sodium 195mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY FRUIT PIZZA RECIPE
A sugar cookie crust, cream cheese filling and topped with strawberry goodness. This is the perfect summertime treat!
Provided by Elyse Ellis
Categories Dessert
Time 1m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Spray a 12-inch pizza pan with nonstick cooking spray.
- Roll out cookie dough onto the pan and bake for 10-12 minutes, or until barely golden brown. Let cool completely.
- In a mixing bowl, beat together cream cheese, Cool Whip, vanilla and powdered sugar until well combined and spread over cooled cookie crust.
- Top with strawberry glaze pie filling and sliced strawberries.
- Cut into slices and serve.
Nutrition Facts : Calories 338 kcal, Carbohydrate 55 g, Protein 4 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 220 mg, Fiber 2 g, Sugar 39 g, ServingSize 1 serving
PIZZA PIE
Make and share this Pizza Pie recipe from Food.com.
Provided by Diana Adcock
Categories Lunch/Snacks
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 15
Steps:
- In a large skillet heat 2 T.
- oil over medium high heat, add the onions and saute for 8 min.
- Remove to a large bowl and salt and pepper them Same skillet add 1 t.
- oil and saute the mushrooms and peppers-remove to the same bowl and salt and pepper them.
- Add 2 t.
- to the skillet and saute the tomatoes, garlic, thyme, oregano.
- Remove to bowl and add sauce.
- Fold in the salami and cool.
- Place half of this mixture on the bottom of shell-then half the cheese-remaining mixture-remaining cheese-sprinkle black olives on top.
- Bake in a 350 oven for 25-30 minutes.
- Let stand at 15 minutes before cutting.
- Serve hot.
Nutrition Facts : Calories 205.4, Fat 12.2, SaturatedFat 3.6, Cholesterol 14.8, Sodium 315.6, Carbohydrate 18.4, Fiber 2.9, Sugar 5.8, Protein 7.1
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