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Chocolate Vanilla Dessert Pizza

Pizza for dessert? You read that right. Piled high with fruits like raspberries, strawberries, pomegranate seeds and red grapes, this dessert pizza makes a colorful—and flavorful—addition to any celebration.

Prep

Cook

Servings

Level

Easy

Ingredients

2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
1 cup (2 sticks) Challenge Unsalted Butter, softened
1 cup granulated sugar
½ teaspoon kosher salt
1 large egg
1 Tablespoon vanilla extract
¼ cup Challenge Chocolate Butter Snack Spread, softened
¼ cup Challenge Vanilla Fudge Butter Snack Spread, softened
1 pound strawberries, hulled and sliced
1 cup red seedless grapes, halved
1 cup raspberries
½ cup pomegranate seeds

Directions

1

Preheat oven to 350°F. Grease a heart-shaped cookie pan (or cast iron pan), line the bottom with parchment paper and set aside.
2

Place flour and baking powder in a medium bowl and whisk to combine. Place butter, sugar, and salt in the bowl of a stand mixer fitted with a paddle attachment. Cream on medium speed until light and fluffy, 3-5 minutes.
3

Beat in egg and vanilla, scraping down sides of bowl as needed.
4

With the mixer on low, slowly add dry ingredients and mix until just combined. Scoop chunks of dough into the pan and use your fingers to press it around into a smooth, even layer.
5

Bake for 25-28 minutes, or until lightly golden on the edges but still slightly soft in the center. Run a knife around the edge of the cookie and cool completely. Leave in the pan, if desired, or use a cutting board to carefully invert the cookie cake and remove it from the pan.
6

Scoop Challenge Chocolate Butter Snack Spread and Challenge Vanilla Fudge Butter Snack in tablespoon-sized portions and place them in a random fashion on top of the cookie cake. Use an offset spatula to swirl the spreads in an even layer, marbling the flavors at the same time.
7

Arrange with sliced strawberries, raspberries, and sliced grapes. Sprinkle with pomegranate seeds. Cut into wedges and serve.