Mini Raspberry Pizza
I love the fruit pizza concept in all of its variations, and this version is the right size for a summer treat to use up an evening’s raspberry picking.
Ingredients
- 1/3 cup margarine, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 1 egg yolk, room temperature
- 1/2 tablespoon whole milk, room temperature
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- pinch salt
- 1–2 cups fresh raspberries (or other fruit)
Cream Cheese Frosting
- 1/4 cup margarine, softened
- 4 ounces cream cheese, softened
- 8 ounces powdered sugar
- 1/2 teaspoon vanilla extract
Directions
- Preheat oven to 350°F. Grease an 6x9 sheet pan.
- For cookie crust, in a large bowl, cream together the margarine, sugar, and vanilla thoroughly. Beat in the egg until light and fluffy. Mix in the milk.
- Sift in flour, baking powder, and salt. Mix until just combined.
- Flatten the dough between 2 sheets of wax paper. Freeze for 20 minutes. Press the dough into the prepared pan, spreading it evenly.
- Bake until crust is golden brown, but not overly crisp (about 15-20 minutes). Remove from oven and let cool completely in the pan.
- For cream cheese frosting, beat margarine and cream cheese until smooth. Add powdered sugar and vanilla and beat until fluffy. Spread evenly over the cooled crust.
- Top with fresh raspberries, pressing them gently into the frosting.
- Cut into squares or rectangles to serve. Store leftovers in the refrigerator.