1 1/2lbfresh strawberries, washed with tops cut off, dried and sliced and/or raspberries
Instructions
Pre heat oven to 325 degrees and position rack in center of oven.
Cream together butter and powdered sugar in a large bowl. Add the almond flavoring and egg, beat until combined and smooth, about 1 minute. Scrape bottom of bowl before adding flour.
Add the flour, baking soda and cream of tartar all at once. Mix just until flour disappears and wet and dry ingredients are combined. Scrape bottom of bowl again to ensure all ingredients are incorporated.
Using a standard jelly roll pan (12x17x1) or two 12 inch pizza pans, lightly grease the pans with cooking spray and flour the pans. Tap any extra flour out of the pans into the sink.
Scoop the dough into the pan, and press into the pan lightly with hands. Use a small rolling pin to smooth the dough and distribute evenly.
Bake the crust for 15-18 minutes or until crust is set and top is lightly golden. Do not over bake!
Remove and set on rack to cool. Let cool completely. This step may be done up to two days ahead if kept covered after baked and cooled.
Make frosting layer by beating all ingredients together. Make sure to scrape the bottom of the bowl half way through mixing to ensure all ingredients are incorporated.
Spread evenly on top of cooled crust.
Decorate the top of the frosted cookie crust with fruit as desired. I layer the strawberries one way, then spread on a layer of blueberries (or blackberries) and then layer the strawberries the opposite direction. You may also decorate the top in the pattern of the flag, or make wavy stripes.
Store the finished, decorated fruit pizza in refrigerator until ready to serve .
Notes
Make sure the fruit is washed and dried thoroughly before decorating top of fruit pizza or the fruit will bleed onto the frosting layer.
Do not assemble this dessert more than 6 hours before serving.
The cookie layer and the frosting layers can be made a few days ahead and assembled on the day of serving.
The cookie layer freezes well for up to two months. Bake, let cool completely, and then wrap tightly with Saran Wrap.