CREAM CHEESE FILLING
12 oz cream cheese, softened
3 oz granulated sugar
1 medium egg
STREUSEL TOPPING
3 cup flour
2 cup brown sugar
1 cup butter, softened
1 cup pecans, chopped
1 tsp cinnamon
TO ASSEMBLE PIZZA
1 12 dessert pizza shell fresh or par, baked
8 oz cream cheese filling (above)
14 oz cherry pie filling
3 oz streusel topping (above)
Directions
Prepare Cream Cheese Filling: Cut cream cheese into sugar; add egg.
Blend at medium speed until fluffy.
Prepare Streusel Topping: Mix flour and brown sugar; cut in butter;
mix in pecans and ground cinnamon. Blend thoroughly until crumbly.
Assemble Pizza: Spread cream cheese filling evenly over fresh or
parbaked pizza dough. Spread cherry pie filling over cream cheese
layer. Sprinkle with streusel topping mixture. Bake at 500 degrees
until cheese filling and streusel is lightly browned (about 7-9
minutes). Cool and serve.
NOTE: You will have enough cherry pie filling, cream cheese filling,
and streusel topping for several pizzas.
Source: Pizza Today, January 1993.
Servings: 1 12" pizza
Cherry Cheese Streusel Pizza Recipe brought to you by Recipe Ideas
Categories: Cheese; Fruit; German; Italian; Pasta
The History of Recipes
Historians have proved the existence of recipes back into ancient history, in truth as far into history as pharonic Egypt, and possibly even further. In practice though, these, ancient records were just primitive pictorial instructions for preparing meals.
Fascinatingly, the most ancient recipe in existence, according to historians is a collection of clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. Progressing into The time of the romans 25BC a man called Apicius created some scripts which described recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were split into starters, main meal and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the cooks of Roman times were skilled in the use of many herbs, including a few that will be familiar to modern cooks like bay, rue and dill. As our culinary historical trip moves to more modern times we have two interesting recipe books which were published in the 1300s - one book entitled `Forme of Cury`, and another called `Curye on Inglish`. Despite their titles, they are unconnected to the curry that is served today, but instead descriptions of the types of food on the menus of the rich. In the 15th century, knights returning from the crusades brought back many new foods and spices from Arab countries, such as coriander, basil and rosemary. The introduction of these new tastes was responsible for an eruption in manuscripts on food, some of which are kept safe in academic collections. Over the next few centuries, the upper-class families of Europe tried to offer the most extravagent meals, and as a consequence, cooks and their recipes were greatly in demand. However, it was during the 19th century that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collecting, verifying, and publishing recipes to help cooks of their time. By the arrival of the twentieth century, cooking books are starting to become popular as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Cherry Cheese Streusel Pizza recipe.
