Cherry Cheese Pizza
Everyone will love this dessert pizza with a shortbread crust, 'cheesecake sauce' and cherry topping.
1 cup all-purpose flour
1/8 teaspoon baking powder
1/4 cup cold butter or margarine
2 tablespoons vegetable shortening
3 to 4 tablespoons water
1 (8-ounce) package cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/3 cup chopped pecans or almonds
2 1/2 cups fresh or frozen pitted tart cherries or 1 (15-ounce) can tart cherries
1/3 cup granulated sugar
2 tablespoons cornstarch
1 tablespoon butter or margarine
1/8 teaspoon almond extract
1/8 teaspoon red food coloring
Sweetened whipped cream (optional)
- For Crust: In a bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14-inch circle. Place on an ungreased 12-inch pizza pan. Flute edges to form a rim; prick bottom of crust. Bake in a preheated oven at 350°F (175°F) for 15 minutes.
- For 'Cheesecake Sauce': In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool.
- For Topping: Drain cherries, reserving 1/3 cup juice. Set cherries and juice aside.
- In a saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add cherries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter, extract and food coloring. Cool to room temperature; spread over cream cheese layer. Garnish with sweetened whipped cream, if desired.
Makes 10 to 12 servings.