Fruit Pizza

Directions

Crust

1. Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl.

2. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 3 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed. Add the dry ingredients to the wet ingredients and beat on low speed until combined. Once completely combined, cover the dough tightly and chill in the refrigerator for 20 minutes and up to 1 day. (Let dough sit out at room temperature for 20-30 minutes if chilling longer than a couple hours because the dough will be quite stiff and flattening onto pan will be difficult.)

3. Preheat oven to 350°F (177°C). Grease a 12 inch pizza or tart pan with nonstick spray. Remove chilled cookie dough from the refrigerator and press onto the pizza pan in a 9–10-inch circle, about 1/3-inch thick. Bake for 17–19 minutes or until the edges are very lightly browned. Avoid over-baking. Cool crust completely before decorating.

Chocolate

1. Melt the chocolate with the butter, and spread over the crust. This will act like a waterproofing layer and prevent it from getting soggy. Let harden completely.

Icing

1. In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add the confectioners’ sugar and vanilla. Beat for 1 minute or until creamy and combined. Spread a thick layer over the cooled sugar cookie crust. Decorate with fruit.

2. Cut into slices and serve. Leftovers keep well in the refrigerator for up to 3 days. Enjoy!