This is a great summer dessert, as beautiful as it is delicious, and always a hit at parties. Kids especially enjoy making (and eating!) these pizzas, so invite them into the kitchen for some decorating fun. The cookie-like crust provides crispy contrast to the sweet topping, cold whipped cream and fresh fruit.
SODIUM CONTENT: 34.3 mg per serving
1/2 c. (1 stick) unsalted butter, softened
1/2 c. sugar
1 t. pure vanilla extract
1 t. pure lemon extract
1 1/4 c. all-purpose flour
1/3 c. sour cream
2 T. cream cheese, softened
2/3 c. powdered sugar
Whipped cream (the kind in aerosol can works great here), about 1 cup
Assorted fresh fruit, washed and sliced
Preheat oven to 350 degrees.
In a mixing bowl, cream the butter with the sugar and extracts. Gradually add in the flour, mixing well to combine. Remove dough from bowl and press into the bottom of an (approx) 12-inch round pizza pan (pan can be smaller than 12-inches but no larger). Place pan on middle rack in oven and bake 15 minutes. Remove from oven and set aside.
In a mixing bowl, beat together the sour cream, cream cheese and powdered sugar. Spread mixture evenly over the cookie crust. Next, top with whipped cream, moving in concentric circles from center point. Last, decorate using your choice of ripe fresh fruit, cut into slices. Serve pizza immediately or refrigerate until serving. Best if served same day.