Susan Pachikara (COPYRIGHT 2011)I have a thing for chocolate. 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 and there are many ways to celebrate these lovely fruits in the kitchen.
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
INGREDIENTS
For 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 zested
For icing
1/2 cup butter, at room temperature
1/4 teaspoon vanilla
3 cups powdered sugar, sifted
1 1/2 tablespoons milk
For topping
Blueberries
Strawberries
Raspberries
Susan Pachikara (COPYRIGHT 2011)INSTRUCTIONS
In a bowl, mix together flour, baking powder and salt. Set aside.
In a standing mixer, cream butter and sugar with a paddle attachment on medium speed. Scrape butter mixture down from sides of the bowl. Add egg and vanilla and beat until combined. Add lemon zest and 2 tablespoons lemon juice. Beat another 2 minutes.
Add dry ingredients and mix until just incorporated.
Gather dough into a large ball. Wrap 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 pizza pan with tin foil.
Lightly flour a cutting board. Roll dough to 1/4 thick. Gently roll dough wrap dough around rolling pin, hold it over pizza pan and slowly unroll onto pizza pan. Press dough into corners of pan.
Bake 15 to 20 minutes or until light brown along the edges. Place on cooling rack.
In a standing mixer, beat butter on medium speed until fluffy. Add vanilla and beat until incorporated. Add sugar and milk and beat on low until sugar is incorporated. Then beat on medium high for about 5 minutes.
When cookie crust is completely cooled, cover with icing.
Layer with fruit.
Susan Pachikara (COPYRIGHT 2011)
