Strawberry & Blueberry Pizza

Cuisine: American
Course: Desserts, Snacks
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Prep Time 15 minutes
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Total Time 55 minutes
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8 servings


Strawberry Topping

  • 2 Tbsp strawberry preserves
  • 1/4 Cup sugar
  • 1 Tbsp fresh lemon juice
  • 2 lb strawberries hulled and halved


  • 1 lb pizza dough quartered
  • 2 Tbsp Prairie Farms butter melted and cooled
  • 1 Tbsp granulated sugar
  • 3/4 tsp ground cinnamon
  • 4 oz strawberries hulled
  • 1 package (8 oz) Prairie Farms Cream Cheese softened
  • 1/2 Cup confectioners’ sugar
  • 1/2 tsp fresh lemon juice
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
  • Fresh mixed berries for topping



  • In a large bowl, microwave preserves in 10-second increments until runny. Stir in sugar and lemon juice. Add strawberries and toss to coat.
  • Let sit, tossing occasionally, until berries release their juices for 30 minutes.


  • Position racks in the center and bottom of the oven and heat the oven to 425°F. Line 2 cookie sheets with parchment paper. Shape each quarter of dough into a 7-in. round. Place 2 rounds on each prepared pan. Brush tops with melted butter. Mix granulated sugar and cinnamon in a small bowl and sprinkle over top.
  • Bake, rotating the pans halfway through, until bottoms are brown and crisp and dough is cooked through, 8 to 10 minutes. Let cool completely on the pans.
  • Meanwhile, pulse strawberries in a food processor until smooth. Add cream cheese, confectioners’ sugar, lemon juice, vanilla, and salt. Pulse until smooth. Refrigerate until firm enough to spread.
  • Divide strawberry cream cheese mixture among the cooled pie crusts. Top with macerated strawberries and strawberry cream cheese mix. Serve immediately top with fresh berries.

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