This pizza is not only a treat for your tummy, it is also a feast for the eyes. The crust in this recipe calls for brown sugar, making it the perfect vessel for sweet toppings instead of savory.
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This pizza is not only a treat for your tummy, it is also a feast for the eyes. The crust in this recipe calls for brown sugar, making it the perfect vessel for sweet toppings instead of savory.
1 cup butter or margarine
Filling:
2 tbsp Clabber Girl Corn Starch
1 cup vegetable shortening
8 oz frozen whipped topping, thawed
3 tbsp strawberry flavored gelatin powder
1 cup granulated sugar
8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup powdered sugar, sifted
4 cups pastry flour
1/2 tsp vanilla extract
1/2 tsp Clabber Girl Baking Powder
Fresh Fruit for Topping – strawberries, halved; pineapple tidbits; kiwi fruit, peeled and sliced; bananas, sliced; fresh, whole blueberries.
3 eggs
Glaze:
Crust:
1 cup ground walnuts (chop fine, or chop in food processor)
1 1/2 cup pineapple juice
Crust: Cream butter, shortening and sugars. Sift together flour and baking soda. Use pastry blender to combine butter and flour mixtures. Add eggs and nuts. Blend until you form a soft dough. Spread dough on a 16-inch pizza pan. Glaze: Mix pineapple juice and corn starch in saucepan and cook on low heat until thick. Add gelatin powder and cook until dissolved. Bake crust at 325 F for 15 minutes or until golden brown. Cool before topping. Filling: combine whipped topping, cream cheese, sugar and vanilla. Mix until well blended. Spread onto cooled crust and top with sliced, fresh fruit. Assembly: Spread filling mixture on top of cooled crust; add sliced fruit starting in the middle and working outward in circular pattern to ends of crust.Spread Glaze over top of fruit.
1 cup butter or margarine
Filling:
2 tbsp Clabber Girl Corn Starch
1 cup vegetable shortening
8 oz frozen whipped topping, thawed
3 tbsp strawberry flavored gelatin powder
1 cup granulated sugar
8 oz softened cream cheese
1/2 cup brown sugar
1/4 cup powdered sugar, sifted
4 cups pastry flour
1/2 tsp vanilla extract
1/2 tsp Clabber Girl Baking Powder
Fresh Fruit for Topping – strawberries, halved; pineapple tidbits; kiwi fruit, peeled and sliced; bananas, sliced; fresh, whole blueberries.
3 eggs
Glaze:
Crust:
1 cup ground walnuts (chop fine, or chop in food processor)
1 1/2 cup pineapple juice
Crust: Cream butter, shortening and sugars. Sift together flour and baking soda. Use pastry blender to combine butter and flour mixtures. Add eggs and nuts. Blend until you form a soft dough. Spread dough on a 16-inch pizza pan. Glaze: Mix pineapple juice and corn starch in saucepan and cook on low heat until thick. Add gelatin powder and cook until dissolved. Bake crust at 325 F for 15 minutes or until golden brown. Cool before topping. Filling: combine whipped topping, cream cheese, sugar and vanilla. Mix until well blended. Spread onto cooled crust and top with sliced, fresh fruit. Assembly: Spread filling mixture on top of cooled crust; add sliced fruit starting in the middle and working outward in circular pattern to ends of crust.Spread Glaze over top of fruit.