Strawberry Pizza

Last Friday night, there was supposed to be a meteor “storm”!  Not just a shower, but a “storm”.  It was hoped to be one of the biggest events ever witnessed.  We had already planned to have Kelli & Justin for dinner.  I had my pizza theme going for food, we watched a family movie together, and then the kids (plus Steve) went out to enjoy the “show” in the nighttime sky!  (Yeah, I’m the party pooper who likes sleep).  From about 11:00 pm, it reminded me of the Charley Brown episode of the “Great Pumpkin” where everyone is sitting watching a sky where nothing happens!

While the meteor shower was a bust, I think the theme and recipes from the night were a hit!  Fruit pizza has probably been around for at least 20 years, (at least in my life).  There are lots of variations using sugar cookie dough for crust or using various fruits on the top.  This is my original version that I started making years ago.  Like so many recipes that I have, I had forgotten about it until I pulled out an old cook book.  My two youngest children asked if I’d ever made it before. That’s how long it had been!

Strawberry Pizza was the perfect dessert to go with my “Pizza” themed Friday night.  With the new pizza crust, sauce, and toppings for the main course, this was a delicious ending to the night!

food 053Ingredients:

  • 2 sticks butter, softened
  • 2 cups flour
  • 1 1/2 cup powdered sugar, divided
  • 8 ounces Cool Whip
  • 8 ounces cream cheese
  • 2 packages strawberry glaze (sold near strawberries at grocery)
  • 1 + quarts strawberries, sliced

Directions:

Mix flour, butter, and 1/2 cup powdered sugar together.

Press mixture onto a greased cookie sheet, forming a crust for your pizza.

Bake 10-12 minutes at 350 degrees.  It will not be browned. Cool.

In bowl, beat cream cheese and 1 cup powdered sugar until smooth.

Add Cool Whip.

Spread mixture over the cooled crust very carefully.  (Crust breaks easily).

Combine strawberries with glaze and carefully spread over cream cheese mixture.

Refrigerate at least 4 hours before serving and keep refrigerated.