July 4th Fruit Pizza

Susan Pachikara (COPYRIGHT 2011)

In culinary school, I studied under a chocolatier who got his start at La Maison due Chocolat. Chef Graham exposed me to the world of fine chocolate, and my passion for the lovely substance only grew. But in the summer, I try to stay focused on fresh fruit which is so fleeting in the Midwest. (In a weak moment, I may look for a way to combine the two).

Strawberries are slowly disappearing from the farmer's market, and I wanted to give them a proper send off. Thankfully, blueberries and red raspberries are taking their place. There are many ways to celebrate life with these lovely fruits.

JULY 4th FRUIT PIZZA

Tip: I borrowed a round pizza pan from a friend to bake the cookie crust, but you can also use a regular cookie sheet. If you have extra cookie dough, you can bake a few mini-pizzas or cut out cookies. Also, you can top the pizza with any type of fruit. Next time I'm going to try the recipe with a chocolate cookie crust.

Makes one 16-inch pizza

INGREDIENTSFor cookie crust

3 cups all-purpose flour
1/2 teaspoon baking power
1/2 teaspoon salt
1 cup sugar
1 cup butter, at room temperature
1 large egg
1 teaspoon vanilla
1 small lemon, squeezed and zestedFor icing

1/2 cup butter, at room temperature1/4 teaspoon vanilla3 cups powdered sugar, sifted
1 1/2 tablespoons milk

For topping

Blueberries
Strawberries
Raspberries

Susan Pachikara (COPYRIGHT 2011)

INSTRUCTIONS

In a bowl, mix together the flour, baking powder, and salt. Set aside.

In a standing mixer, cream the butter and sugar with a paddle attachment on medium speed. Scrape the butter mixture down from sides of the bowl. Add the egg and vanilla and beat until combined. Add the lemon zest and 2 tablespoons of lemon juice. Beat another 2 minutes.

Add the dry ingredients and mix until just incorporated.

Gather the dough into a large ball. Wrap it in a large piece of plastic wrap and flatten it until it takes the shape of a large disk.

Refrigerate for 3 hours.

Susan Pachikara (COPYRIGHT 2011)

Cover the pizza pan with tin foil.

Lightly flour a cutting board. Roll the dough to 1/4 of an inch thick. Gently  wrap the dough around the rolling pin. Hold the rolling pin over the pizza pan and slowly unroll the dough onto the pan. Press the dough into corners of pan.

Bake 15 to 20 minutes or until the dough turns light brown along the edges. Place on cooling rack.

In a standing mixer, beat the butter on medium speed until fluffy. Add the vanilla and beat until incorporated. Add the sugar and milk and beat on low until the sugar is incorporated. Then beat on medium high for about 5 minutes.

When the cookie crust is completely cooled, cover with icing.

Layer with fruit.

Susan Pachikara (COPYRIGHT 2011)