Strawberry Pizza

I've loved this recipe since I was a kid, but never made it before. It's been forever since I've had some, but it's still just as good. The recipe makes enough for 2 9-inch pies, but it's very easy to cut it in half and make a smaller helping.

Crust

• 2 cups flour
• 1 cup butter
• 1/2 cup powdered sugar

Filling

• 16 oz cream cheese
• 1 cup sugar
• 1 tsp vanilla

Topping

• 4-5 cups strawberries, washed, stemmed and sliced
• 1/2 to 3/4 cup sugar depending on sweetness of berries
• 4 Tbsp cornstarch
• 2 Tbsp dry strawberry jello
• 1 Tsp lemon juice (optional)

Preheat oven to 375 degrees. Blend all the ingredients for the crust together and press the dough into the bottom of two ungreased 9-inch pie or cake pans until it's evenly distributed. Bake for 10-12 minutes, or until golden brown. Allow to cool completely.

Blend filling ingredients together until smooth and spread over cooled crusts. For the topping, mix all ingredients except the lemon juice in a large saucepan and cook over medium heat until the mixture thickens and appears to be dark red and not cloudy (about 10 minutes) stirring frequently. After it has cooked, add the lemon juice as a preservative. Pour strawberry mixture over the filling and chill until you're ready to serve it. You can top the pizzas with more strawberries or whipped cream if you like.

NOTES: Each pizza easily feeds 8 people so make sure you're not going to end up with lots of leftovers like I did. I wasn't quite sure on how long to cook the strawberries on the stove, but by 10 minutes, things had darkened considerably and it didn't look cloudy to me. Plus the sugars were starting to get cooked to the bottom of my pot so I figured it was a good time to stop before I burned everything.

Serves 16

Total Time: 35 minutes plus cooling

Recipe from FoodTV