Cookie dough is rolled out into a small, individual pizza-size shapes, spread with Vanilla, Chocolate or Butterscotch Pudding and a large swath of Peach or Cherry Pizza Fruit Topping as well as a finishing sprinkle of coconut, chopped nuts and/o chocolate chips and baked until cooked completely. Served warm or at room temperature.
Pre-heat oven 375°F. convection.
In a processor combine butter, flour, sugar
and salt; pulse to combine or until the butter particles are the size of small
peas. Add ice water all at once and process until just starting to form a mass.
Turn onto a floured surface and shape dough into 24 equal-sized balls. Flatten
each ball slightly. Place on a parchment-lined sheetpan and cover. Refrigerate at
least 4 hours before using. (Dough may be made ahead of time and refrigerated
or frozen until ready to use.)
Lay parchment onto a work surface and
sprinkle liberally with confectioner’s sugar. Roll dough into a free-form
circle 5-6-inch round. Slide dough onto a parchment-covered sheetpans,
approximately 8 per pan.
For Each Pizza-Cookie: Spread 1/4 cup Pudding evenly over top of pizza-cookie. Spread 2 Tbsp.
Pizza Fruit Topping evenly over pudding layer. Sprinkle with coconut.
Bake tart 10-12 minutes or until dough is
golden brown around edge. Cool tart and
sprinkle with confectioner’s sugar. Serve warm with vanilla ice cream or Crème
*Option: Try substituting Lucky Leaf
Chocolate Pudding for Vanilla Pudding and use desired Fruit Pizza topping and
top with mini chocolate chips instead of coconut.