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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.

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 cup (2 sticks) Unsalted Challenge Dairy 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.