Fruit-Topped Triple Chocolate Pizza
Make your favorite chocolate chip cookie dough (Or the original recipe calls for 1 package (18 oz) refrigerated chocolate chip cookie dough)
2 squares (1 oz each) white chocolate for baking (I used white chocolate chips)
2 Tablespoons milk
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 cup thawed, frozen whipped topping
12-16 strawberries, cut in half
1 can (11 oz) mandarin orange segments, well drained
1 teaspoon vegetable oil
Preheat oven to 350 degrees. If you desire to make it the large pizza version place your dough on a large round stone and roll it out into 12-inch circle, about 1/4 inch thick. Bake 12-15 minutes until edges are set. (Cookie will be soft. Don't over bake) Remove from oven and cool about 10 minutes. Loosen from baking sheet and let it cool completely still resting on the sheet.
For the individual tarts. I used a muffin tin and my smallest ice cream scoop so that they would be equal in size. I baked the dough for about 8-9 minutes; let them cool lightly then removed them from the pan to a wire rack to cool. (You could use a cupcake liner too, if it meets your fancy.)
For the topping mix white chocolate and milk in a mixing bowl. Microwave on high 1 minute; stir until chocolate is melted and mixture is smooth. Microwave an additional 10-20 seconds if necessary. Cool slightly. In a separate bowl combine cream cheese and powdered sugar; beat until mixed well and the mixture is smooth. Fold in whipped topping. Spread cream cheese mixture evenly over cookie/cookies.
Arrange the fruit on top of the cream cheese mixture. Place chocolate morsels and vegetable oil in a microwave safe bowl and melt until smooth. Drizzle over fruit. (I think this is easiest out of a baggie). Refrigerate at least 30 minutes.