Liam Kivirist took home first place in KIWI’s 2011 Next Great Young Chef contest with this extra-delicious recipe.

Directions

Preheat the oven to 350°F. Lightly grease a pizza pan or baking sheet with butter.

Make the pizza crust: In a large bowl or stand mixer, add the powdered sugar, cocoa, flour, and salt, and whisk to combine.

Add the cubed butter to the dry ingredients, and use a pastry cutter, fork, or your fingers to mix until the mixture forms lumps about the size of peas. Add the egg and vanilla and beat for about 1 minute, until a stiff dough forms. You may need to knead the dough lightly with your hands after using the beater to bring it together.

On a lightly floured work surface, roll the dough into a 14-inch circle, about 1/4-inch thick. Place on the pizza pan or baking sheet, and use your fingers to curl the edges in slightly. Bake for 15 minutes or until the surface is  firm to the touch and the edges are crisp. Allow to cool completely.

Make the pizza topping: In a large bowl or stand mixer, beat the cream cheese, powdered sugar, and vanilla until fluffy, about 2 to 3 minutes.

Spread the cream cheese pizza topping on the cooled cookie crust with a spatula. Arrange the sliced strawberries on top. Cut into 12 wedges and serve.