St. Louis Post-Dispatch (Missouri)
June 2, 2004

Get around to a dessert pizza
Strawberry season is prime time to enjoy this popular treat. The berries are a favorite topping on fruit pizzas -- and they're featured in both of the recipes here.

The easier recipe is a classic. Cheesecake and Fruit Dessert Pizza calls for a crust made from refrigerated cookie dough. Just pat the dough out into a circle and bake it on a pizza pan. Top the cooled crust with sweetened cream cheese and a pretty arrangement of fruit. Serve cold or at room temperature.

In a more unusual take on this recipe, the pizza is served hot. Chef Hans Rckenwagner, a restaurateur in Santa Monica, Calif., gets credit for this creation. He uses circles of puff pastry as a crust, then tops them with strawberries and an almond cream. The whole thing goes into the oven.

"Most people put strawberries on tarts after the pastry is cooked," Rckenwagner says, commenting about the recipe on www.StarChefs.com. "I like to cook the strawberries because I think they have a delightful flavor when warm, which is concentrated as they lose moisture during baking. A nice, easy variation is to make an apple pizza; simply replace the strawberries with 2 apples very thinly sliced and fanned evenly over the surface."