BRUNCH BERRY PIZZA RECIPE
This beautiful berry-topped pizza tastes as good as it looks! It's impossible to resist the tender pecan short-bread crust, rich cream cheese layer, glossy berry topping and sprinkling of luscious fresh berries. It's so convenient to make the night before and serve the next morning. -Maria Schuster Wolf Point, Montana
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- In a bowl, combine flour and confectioners' sugar. Cut in butter until crumbly. Stir in pecans. Press into an ungreased 12-in. pizza pan. Bake at 350° for 12-14 minutes or until crust is set and edges are lightly browned.
- Meanwhile, in a bowl, beat cream cheese, egg and sugar until smooth. Spread over crust. Bake 8-10 minutes longer or until set. Cool to room temperature.
- For topping, process mixed berries and sugar in a blender or food processor until blended. In a saucepan, combine cornstarch and water until smooth. Add mixed berry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Set mixture aside to cool, stirring frequently.
- Spread berry mixture over the cream cheese layer. Arrange fresh fruit on top. Refrigerate for at least 2 hours before slicing.
- Yield: 10-12 servings.
- Originally published as Brunch Berry Pizza in Taste of Home
- April/May 2001, p27
- Nutritional Facts
- serving (1 slice) equals 328 calories, 19 g fat (9 g saturated fat), 59 mg cholesterol, 139 mg sodium, 38 g carbohydrate, 5 g fiber, 4 g protein.
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