Picnic POWER

FRUIT SALAD COOKIE PIZZA

SERVES 12 PREP AND COOK: 40 MINS

1¾ cups plain flour
1 cup caster sugar
¼ cup desiccated coconut
150g butter, chopped
1 egg, lightly beaten
2 tsps vanilla extract Sliced peaches and kiwifruit, raspberries, blueberries, quartered strawberries and passionfruit pulp, to serve

RICOTTA YOGHURT TOPPING

300g fresh ricotta
¼ cup vanilla yoghurt
2 tblsps icing sugar mixture

1 Lightly grease a 30cm round, perforated pizza tray. Line the base with baking paper.

2 Process flour, sugar, coconut and butter in a food processor until mixture resembles coarse crumbs. Add egg and vanilla. Process until mixture forms a soft dough.

3 Press the dough firmly and evenly over the pizza tray.

Cook in a moderately slow oven (160°C) for 18 to 20 minutes, or until golden. Remove from oven. Stand for 20 minutes. Turn cookie onto a wire rack to cool.