Blueberry Cheese Pizza

1 Cup all-purpose flour

1/8 Tsp. baking powder

¼ Cup cold butter or margarine

2 Tbsp. shortening

3-4 Tbsp. water

1 package (8 oz.) cream cheese, softened

½ Cup Sugar

2 Eggs

1 Tsp. vanilla extract

1/3 Cup chopped pecans or almonds

Topping:

2 ½  Cups fresh or frozen blueberries

1/3 Cup Sugar

2 Tbsp. cornstarch

1 Tbsp. butter or margarine

1/8 Tsp. almond extract

Whipped cream and fresh mint, optional

In a bowl, combine flour and baking powder; cut in butter and shortening until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until dough forms a ball. Roll out into a 14 in. circle. Place on an ungreased 12 in. pizza pan. Flute edges to form a rim; prick bottom of crust. Bake at 350 for 15 minutes.

In a mixing bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla. Stir in nuts. Spread over crust. Bake 10 minutes longer. Cool Drain blueberries, reserving 1/3 cup juice. Set blueberries and juice aside. In a saucepan, combine sugar and cornstarch; stir in reserved juice until smooth. Add blueberries. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 2 minutes longer. Remove from the heat; stir in butter and extract . Cool to room temperature; spread over cream cheese layer. Garnish with whipped cream and mint if desired.