This natural product pizza begins with a marginally raw kind sized sugar treat, which as of now appears as though it can't beat that, yet lock in. It's going to get WAY wild in here.
The kind sized sugar treat is purposefully underbaked so it remains pleasant and delicate and sticky (SAY NO MORE I am here for this). It's topped with a cream cheddar icing – rehash: cream cheddar icing – and afterward it's enlivened with succulent, beautiful natural product in a careful rainbow design.
You folks realize I give zero anythings about extravagant looking nourishment. I am an enemy of nourishment decorator. Simply put it all in a bowl and give me a fork. That is my saying.
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INGREDIENTS
Sugar Cookie Crust:
- 3/4 cup sugar
- 1 1/4 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 1 large egg
Cream Cheese Frosting:
- 12 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 1 1/4 cup powdered sugar
Fruit Toppings:
- 7–10 strawberries, sliced
- 5–6 kiwis, sliced
- 1 mango, sliced
- 1/2 cup blueberries
- 1 small bunch of grapes, halved
INSTRUCTIONS
- Make the Crust: Mix the butter, sugar, egg, and vanilla until well combined. (You can use an electric mixer or just mix with a spoon if your butter is melted.) Add flour, baking powder, and salt. Mix until combined. Chill the dough for 30 minutes.
- Bake the Crust: Preheat the oven to 350 degrees. Grease a 14-inch pizza pan or round baking stone, or line with parchment. Roll the chilled dough out onto it, leaving some space around the edge. Bake for 12 minutes. Allow it to cool.
- Make the Cream Cheese Frosting: Using an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla until smooth and creamy. Spread over the cooled cookie crust and chill again to firm up the frosting.
- Make It Fancy: Top with fruit! See post for designs.
For more detail : bit.ly/2PU51M7
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