Sugar cookie dough makes a fun foundation for this fantastic fruit pizza. The tender crust complements the sweetened cream cheese and colorful toppings. This was a fun dessert to make.
Cookie dough:
2 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Fruits and cream
Mix butter with sugar.
Add egg and vanilla. Mix well.
Add flour, mix.
Roll on floured parchment paper.
Bake it on the same parchment paper.
Bake on 350F about 10 -15 min. Cream:
1 (8 ounce) package cream cheese (softened)
1/3 cup powder sugar
8 oz whipped topping (desrost in room temp for 1 hr)
One of the cardinal sins of menu planning is putting two starches together on a plate. There are a few exceptions, like Thanksgiving stuffing and mashed potatoes, or potato and macaroni salad at the company picnic, but its just not something thats usually done.
There have been stories of crazed chefs (redundant?) that have refused a customers request for a side of rice because they had ordered pasta. Thats why Ive posted the extra bonus clip below. Its from the must-see movie Big Night. Ive posted it here a long time ago, but I never get tired of it, and its fitting for todays recipe.
Todays video recipe is a potato pizza with pesto, red onions, feta and much, much more. While it may sound odd on paper (or screen), its quite delicious, and makes a good case for exceptions to the no starch-with-starch rule. Besides, it was a request from my mother-in-law, so what could I say? Enjoy!
Ingredients in order of appearance: cornmeal on pan stretch pizza dough to cover pesto sauce to cover 4 roasted gold potatoes, sliced salt and fresh ground black pepper to taste parmesan to cover 6 oz fontina cheese 1/2 sliced red onion more pesto dripped on top 4 oz feta cheese crumbled on top
