This dessert pizza is perfection! It’s luxurious without being too overpoweringly sweet. You can also make great sugar cookies from the recipe for the crust. The dough gets really hard if you chill it, but the baked texture is light and airy.
For cookie crust:
1 C (2 sticks) butter, room temp
1 C sugar (I use organic)
1/2 t salt
1 t real vanilla extract
3 C gluten free all purpose flour blend
1 15 oz jar lemon curd
2 T raspberry jam
assorted fresh fruit cut into artful shapes: any combo of berries, melon, pears, banana, kiwi
3 t granulated sugar
In large bowl or Kitchen Aid, cream butter, sugar, and salt until creamy and fluffy. Add eggs and vanilla and beat until batter is one consistency. Add flour a cup at a time beating on low until fully combined but don’t overbeat.
Pat into ball and into circle on floured board. Place in center of oiled 12” pizza pan, and press out to edges with a shallow lip on the rim. Bake at 350 degrees 12- 15 min until golden brown on edges. Remove from oven.
While crust is still warm, spread jam and lemon curd over surface. Fan fruit out in concentric circles- have fun and make it pretty! Sprinkle sugar over fruit and broil for 3 min. Cut into wedges with pizza wheel and serve. It’s good warm or cold.
ALTERNATE: sugar cookies- mix the crust dough. Space cookies 2” apart on parchment papered cookie sheet. Bake 350 degrees for 7 – 12 min. Edges should be golden brown. Decorate as desired.
If you want the dinnerware plates from Lee Wolfe Pottery, check my website here.