For the final day of pizzas for BM #35, here is a dessert pizza which is sure to win hearts at any party. A very apt dessert for the holiday season!!
The idea of a fruit pizza sounded awesome to me when I was looking out for the pizza varieties. The fact that this pizza encouraged my kids to try out all the fruits at home made it a raring success in my mind!
My family and friends just went gaga over it making me feel at the top of the world!
Recipe source for the Sugar Cookie Crust
For the Sugar Cookie Crust -
Butter 1/2 cup (at room temperature)
Sugar 1/2 cup
Milk 3 Tbsp
All Purpose Flour / Maida 1 1/2 cups
Salt 1/4 tsp
Baking Powder 2 tsp
For the Toppings -
Whipped Cream 1/4 cup (or more if preferred) (I used the low fat one)
Fruits of assorted colors as needed ( I used pomegranate, apple, orange, kiwi and banana)
Method Of Preparation -
Making the Sugar Cookie Crust -
Cream the butter and sugar until it is light and fluffy. Add milk and beat it well.
In another bowl, whisk the flour, salt and baking powder.
Slowly add the flour mixture to the fluffy sugary butter and knead into a soft dough.
It is a good idea to refrigerate the dough at this point if you are not ready to proceed further.
If using frozen whipped cream, now is a good time to thaw it. I just transferred it into the refrigerator.
Preheat the oven to 350 °F.
I went ahead and rolled out the dough (1 cm thick, approx 8-9 inch in diameter) onto a pizza pan lined with parchment paper. [I don't boast of a perfect circular shape :)]
Bake it on the center rack for about 18-20 min until the underside looks slightly golden brown.
Remove and let it cool on a wire rack for about 45 min. Be careful while transferring as the cookie is very fragile and likely to show up cracks.
Assembling the Dessert - Apply the whipped cream as generously as you prefer and arrange the sliced fruit as per your imagination.
Chill and slice before serving.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 35
Preparation Time 35 min + 20 min baking time
Makes a 10 inch cookie or 14-16 generous portions