RachelS Berry White Chocolate Realistic Dessert Pizza - frozen raspberries

Method

• To bake the CRUST: Grease a 10" pie pan with butter or cooking spray, then smoosh the cookie dough into the pan so that it lays flat.
• Bake for 8-10 minutes at 375-400 or until no longer raw-- but not a fully set cookie.
• Let cool on a wire rack and carefully extract onto a serving plate or platter.
• To make the SAUCE-- thaw the frozen fruit out first by leaving the bag in the fridge for about 20 minutes ahead of time. You can also use fresh berries which are a superior topping, but frozen ones actually work better for the sauce.
• Put the thawed berries into a food processor and pulse a few times until the berries are well chopped up but not quite liquefied yet.
• Add the sugar and pulse until well blended-- a thick sugary strawberry paste should form.
• Put 1/2 cup water into a saucepan.
• Scoop this paste into the saucepan, mixing with the water. On low heat, gently whisk. Whisk in the cream of tartar.
• You may need to add a bit more water-- the heat particles will disperse the ingredients and it should thicken up to form a nice glaze. Just let it cook on low heat for about 10-15 minutes, don't bring to a boil!
• Let the sauce cool for a while. Thus you might actually want to bake the crust during the cooling stage.
• Spread the sauce/glaze evenly onto the gigantic sugar cookie/your pizza crust. If you have leftover glaze, it makes a nice glaze for cheesecakes and tarts!
• Grate the white chocolate onto the the "pizza" so that it resembles shredded cheese.
• Top with sliced strawberries ("pepperoni") and almonds ("mushrooms"). That's just what I like, feel free to use other toppings! (Like blackberries as "olives".).
• Chill for at least 2 hours prior to serving. I doubt there'll be leftovers. ;).