I was making some sugar cookies to go along with a birthday cake that I was making today, and I realized that I didn’t want to have a bunch of cookies lying around. I needed to do something different with the dough. I took about half of the dough that I was using, and spread it out on my pizza stone. I baked it at 375º for about 18 minutes, until the edges started to brown.
After it cooled, I mixed up some vanilla pudding and greek yogourt, and then topped with fruit. Everyone in the family thought it was pretty darn tasty! I do, too!
Sugar Cookie Base
- 2 C flour
- 1/4 t salt
- 1/2 t baking powder
- 1/2 C margarine, softened
- 1 C sugar
- 1 egg
- 1 t vanilla
- 1 T water (optional)
- Beat together the margarine and sugar. Add in the egg and vanilla and beat well. Gradually add the flour, salt and baking powder. If you find it is too dry, you can add the water.
- Knead the dough. Wrap in plastic wrap, and refrigerate for about 30 minutes, or up to an hour.
- On a floured surface, roll the dough out to about 1/4″ thickness. If the dough cracks a lot, you will need to wet your hands to moisten the dough.
- Bake at 375º for about 18 minutes.
**Note – I used about half of this recipe for the pizza base. If you want to use the whole recipe, go ahead, but it may not all fit on your pizza pan. Use the left overs for cookies!
- Sugar cookie crust, already baked and cooled
- 1/2 c vanilla pudding (or use one serving of the prepacked pudding, like a Snack Pack)
- 1/2 c plain Greek yogourt
- 1 banana
- 5 strawberries
- 1/4 c blueberries
- Mix together the pudding and the yogourt and spread over the base.
- Add your fruit toppings.
- If you wish, you could add white chocolate ‘cheese’ to the top of the pizza (shave some white chocolate). Serve immediately. Refrigerate what you don’t eat.