Ingredients
Method
Sugar Cookie Crust
- Preheat oven to 325
- In a medium size bowl, mix the flour, baking powder, and salt. Set aside
- In a large mixing bowl, cream the butter and sugar together.
- Once the butter and sugar is mixed well, giving to a creamy mixture, add the egg and extracts. Mix until incorporated.
- Slowly add the flour mixture, mixing well after each addition. Once all the flour mixture is added, remove from the bowl and knead until you have a dough ball.
- Place dough ball on a parchment lined baking sheet and use powdered sugar for rolling out the dough. Make sure it is only enough to prevent the dough from sticking. Roll
- Bake crust for 12-15 minutes. Remove crust from the oven before the edges get too brown. You don’t want to overbake!
Cream Cheese Icing
- In a mixer, whip softened cream cheese with milk and powdered sugar. Add the food coloring and continue to whip until it is all mixed well.
- Set aside until cookie crust is completely cooled
Assembling Cookie Crust Pizza
- Once cookie crust is completely cooled, top it with the cream cheese icing. Then decorate with the fruit and candy.
- Enjoy! Leftover can be kept in fridge for 3-4 days. Note that candy will harden after being in the refridgerator.
