Monday, August 1, 2011

Strawberry Fruit Pizza

Fruit pizza, who doesn't love it? I had someone tell me the other day, "There for a while everyone was making fruit pizza at get-togethers, then suddenly they stopped. It's not like it wasn't good anymore!" And I couldn't agree more!

The past few weeks I've been spending a decent amount of time getting my recipes organized through Google Docs and have really enjoyed it. It's given me a chance to look through some of the recipes that I've collected but never made or haven't made in quite awhile. This is one of those recipes. It's actually a combination of recipes that I have. This recipe is for strawberry pizza and a fruit pizza I made a few years ago.

The variations I did were, no cool whip in the topping (b/c I didn't have any); 4 oz cream cheese instead of 8 oz and I added half a stick of room temperature butter. I also added more than just strawberries on the top. And for the glaze the container was only about 13 oz, not 16 and that was more than enough.
It was my first time to make this actual crust, I usually use my sugar cookie recipe, but this one was great and much easier to put together.

Strawberry Fruit Pizza

Strawberry Pizza

From: Julie Richardson

Yields: 1 pizza



2 cups flour

½ cup powdered sugar

2 sticks butter, softened

Mix until like dough and spread over ungreased pizza pan.

Bake at 350 F for 20 minutes or until light tan.

Cool completely.


1 cup powdered sugar

1 (8 oz) cream cheese, softened

1 (8 oz) cool whip

Cream sugar and cheese together.

Add cool whip and mix together.

Spread over cooled crust.

Clean 2 quarts strawberries, sliced and mix with 1 (16 oz) jar of continental strawberry glaze.

Spread over pizza.

Refrigerate before serving, 2+ hours.

Store leftovers in fridge.

This post is linked to Blessed With Grace for Tempt My Tummy Tuesday.

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