1950s Strawberry-peach dessert pizza recipe
You serve it like a pizza… you eat it like a pizza… tastes like a flaky party pie!
DIRECTIONS & INGREDIENTS for cheesecake-style dessert pizza
PREPARE … pastry as directed on back of package of Pillsbury Golden Pie Crust Mix or Sticks (“Two-Crust Pie” recipe).
FORM… into a ball. Flatten to 1/2-inch thickness; smooth edges.
ROLL OUT… on floured surface to a circle one inch larger than inverted 14-inch pizza pan. Fit loosely into pan; flute edge. Prick generously with fork.
BAKE… at 450 F for 8 to 10 minutes until golden brown. Cool.
TURN… Cream Cheese Filling into baked crust.
BAKE… at 350 F for 10 to 12 minutes. Cool. Lightly score to divide the pizza into 4 wedges. Spread Kraft Peach Preserves on 2 opposite wedges. Spread remaining two wedges with Kraft Strawberry Preserves.
CREAM CHEESE FILLING… Combine 1 pkg. (8 oz.) Philadelphia Brand Cream Cheese and 1/2 cup sugar, mixing until smooth and well-blended. Add 2 eggs, one at a time, beating well after each addition. Stir in 2 tablespoons lemon juice.
* If you don’t have a pizza pan, cut a 16-inch circle of heavy-duty aluminum foil and fold up edge one inch all the way around to form a standing rim. You may also bake your Dessert Pizza in a jelly roll pan, or in round or square cake pans. (Using these standard cake pans, you can make several smaller Dessert Pizzas from the recipe above.)
A new idea from Pillsbury and Kraft