Strawberry Pizza Recipe from Tree of Life, Fresno
Fresh Strawerry Pizza from Tree of Life Cafe & Bery: made with organic strawberries from Chay’s Farms in Watsonville, a vendor at The Market on Kern Farmers’ Market every Wednesday, April through October.
STRAWBERRY PIZZA YIELD: 12-16 SLICES
- 6 Tablespoons butter, softened
- ½ cup sugar 1 egg
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- package (8 oz.) cream cheese, softened
- ½ cup confectioners’ sugar
- cups sliced fresh strawberries 1 cup sugar
- ¼ cup cornstarch
- 2 cups crushed strawberries
- In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture. Cover and refrigerate for 1
- On a floured surface, roll dough into a 13-inch circle. Transfer to a parchment paper-lined pizza pan. Build up edges
- Bake at 350 degrees for 18-22 minutes or until lightly browned. Cool
- In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Spread over crust. Arrange sliced strawberries in concentric circles on
- In a large saucepan, combine the sugar, cornstarch and crushed berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving.
TREE OF LIFE CAFÉ & BAKERY prefers to use our housemade strawberry freezer jam for glaze, as it creates a shinier appearance. Thaw thoroughly before using as a glaze.
STRAWBERRY FREEZER JAM MAKES 5 CUPS
- 1 quart fully ripe strawberries 4 cups sugar
- ¾ cup water
- 1 box fruit pectin DIRECTIONS
You will need clean plastic containers and lids; rinse them thoroughly with boiling water and make sure they are completely dry.
- Rinse strawberries gently with clean water, pat dry, then stem and crush them thoroughly, one layer at a time.
- Measure exactly 2 cups crushed berries into a large bowl; stir in sugar. Let stand for 10 minutes, stirring occasionally.
- Mix water and pectin in small saucepan; bring to boil on high heat, stirring constantly. Continue boiling and stirring one minute.
- Remove from heat and add to fruit mixture; stir constantly for three minutes or until sugar is dissolved and no longer grainy; a few sugar crystals may remain. That’s OK.
- Fill prepared containers immediately to within ½ inch of tops. Wipe off top edges and immediately cover with lids.
- Let stand at room temperature 24 hours.
Your jam is now ready to use, and can be stored in the fridge for up to three weeks or frozen for up to one year.
Thaw frozen jam in the fridge before using.