PATRIOTIC FRUIT PIZZA WITH PECAN SHORTBREAD CRUST

Steps:

• 1. FOR SPREAD: In mixing bowl, combine cream cheese, whipped topping, sugar and orange zest (optional) until well-blended. Set aside. Keep cool, but not cold (makes it hard to spread).
• 2. FOR CRUST: I used a stand mixer with a paddle attachment as this is a VERY stiff dough and I knew my hand would wear out. Preheat oven to 350 F (~175 C).
• 3. Cream together sugar and butter just until combined.
• 4. Add extracts and stir into butter/sugar mixture.
• 5. In separate bowl, whisk flour and salt together.
• 6. Add flour/salt mix to butter/sugar mix, a little at a time.
• 7. Add chopped pecans to dough (I chop them by hand) and work dough until nuts are evenly incorporated.
• 8. Line bottom of jelly roll pan or cookie sheet with parchment paper.
• 9. Pat out dough to cover bottom (and slightly up sides) of pan. Dough should be about 1/4-inch thick. NOTE: You will probably have leftover dough. LUCKY YOU! Make shortbread cookies! Roll leftover dough into a log, wrap with plastic wrap, and chill it. Then slice into 1/4-inch wide cookies and bake at 350 F for about 15-20 min until golden brown on edges and done in middle.
• 10. In 350 F oven, bake crust until golden brown around edges and center is cooked but not brown (10-15 min). Let crust cool COMPLETELY before topping it.
• 11. FOR FRUIT TOPPING: Wash and dry desired fresh fruits (or use drained, canned fruit). If berries are small, use whole. If fruit is larger, cut into bite-size pieces or slices. For this pizza, I cut the strawberries in half.
• 12. ASSEMBLY: Spread cream cheese mixture over cooled crust.
• 13. Arrange fruit in decorative patterns on top of cream cheese.
• 14. If not serving immediately, cover and refrigerate until serving.