Lemon Blueberry Pizza Recipes

Steps:

• FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
• Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
• Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
• Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
• Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
• Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
• FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
• Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
• Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
• Cut the pizza into wedges & serve warm.

Steps:

• For Crust: In a bowl, combine butter and lemon juice. Add crumbs and mix well. Pat evenly over bottom and sides of 12" pizza pan. Bake at 350 oven fir 5 minutes. Let cool.
• Filling: In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy. With mixer at high speed, slowly pour in cream and beat until combined. Spread cream mixture evenly over crust. Top with berries.
• Topping: In saucepan, combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring, until mixture boils and becomes thick and clear. Remove from heat and stir in lemon juice. Set aside to cool slightly.
• Spoon slightly cooled topping over berries. Cover and chill until set, about 1 hour.

Steps:

• In a saucepan, combine eggs, sugar, butter, lemon juice and zest; cook, stirring constantly, over medium-low heat until mixture is thickened, about 20 minutes. Cool for 20 minutes, stirring occasionally. Pour into pie shell. , In a saucepan, toss blueberries and sugar. Combine the cornstarch and orange juice until smooth; add to blueberries. Cook over medium heat until mixture comes to a boil, about 8 minutes, stirring gently. Cook 2 minutes longer. Cool for 15 minutes, stirring occasionally. Spoon over lemon layer. Chill for 4-6 hours.

Steps:

• In a mixing bowl, add the flour, 2 tablespoons sugar, and pecans; stir to combine.
• Add in the butter; stir until well blended.
• Spread mixture into a 12-inch pizza pan.
• Bake at 375°F for 10-12 minutes or until lightly browned.
• Place pizza pan on a wire rack to let crust cool.
• In a mixing bowl, using an electric mixer, beat the cream cheese at medium speed until creamy.
• Gradually add the powdered sugar and beat until smooth.
• Fold in the Cool Whip.
• Spread mixture over cooled crust.
• Add 2 cups blueberries to a saucepan; mash.
• Stir in 2/3 cups sugar.
• Bring blueberry mixture to a boil over medium heat and boil for 2 mintues.
• In a small bowl, add the cornstarch and water; whisk to blend.
• Add cornstarch mixture to the blueberry mixture.
• Bring back to a boil and boil 1 minute.
• Cool.
• Spread cooled blueberry mixture over cream cheese mixture.
• Top with remaining blueberries.

Steps:

• Preheat oven to 350°. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter on low speed until coarse crumbs form. Reserve 1 cup mixture for topping. To remaining mixture, beat in egg. Press dough onto an ungreased 12-in. pizza pan; pinch edges to form a rim. Bake for 12 minutes., Meanwhile, to reserved topping, add sugar, remaining 1/4 cup oats and 2 tablespoons butter. Stir in almonds. In another bowl, beat cream cheese and lemon curd until smooth. Spread par-baked crust with cream cheese mixture. Gently spoon pie filling over top. Sprinkle with almond mixture. Bake until topping is lightly browned, 20-25 minutes. Cool completely on a wire rack. Refrigerate at least 4 hours before serving. Refrigerate leftovers.