Cookie Pizzas

Method

1. Pre-heat oven 375°F. convection.
2. 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.)
3. 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.
4. 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.
5. 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 Anglaise.
   
   *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.