Strawberry Pizza

Strawberry pizza is one of those potluck legends that turns up at every Southern church supper from May through July. The base isn’t pizza dough at all. It’s a tender sugar-cookie crust pressed into a round pizza pan, baked until the edges go gold, then topped with a sweep of softened cream cheese and a glossy lid of sliced strawberries under their own glaze.

The two-fat crust is the trick. Butter brings flavor, shortening keeps the cookie tender and sturdy enough to hold up under the wet topping without going soggy in the fridge. Don’t overbake. Pull it the second the edges turn golden, even if the center still looks pale, because a crisp-all-the-way-through crust gets cracker-like once chilled.

Let the crust cool fully before spreading the cream cheese, otherwise the cheese melts into a slick instead of holding its shape.

Pro Tips

• Soften the cream cheese on the counter for at least 30 minutes before spreading. Cold cheese tears the crust.
• Slice strawberries no more than 30 minutes before assembling. They weep liquid that thins the glaze.
• For a sturdier crust, press the dough closer to ⅛ inch thick. For a softer cookie base, go ¼ inch.
• Chill at least an hour before slicing so the cream cheese sets and the glaze firms up.

Variations

• Sweeten the cream cheese with a few tablespoons of powdered sugar and a splash of vanilla for a richer base layer.
• Swap strawberries for sliced peaches, fresh raspberries, or a mixed berry combo in summer.
• Drizzle melted dark chocolate over the finished pizza for a chocolate-covered-strawberry vibe.