Einkorn Sugar Cookie Fruit Pizza

Instructions

1. Make the cookie: In a medium bowl, combine flour, sugar, and salt. Cut the butter into the flour mixture with a pastry blender or your hands until the dough is sandy. Add the eggs and squeeze the mixture through your hands until the ingredients are combined. Gather the dough, then shape into a disc and wrap in plastic wrap. Refrigerate for 30 minutes.
2. Preheat the oven to 350°F.
3. Place the dough between two pieces of parchment paper, dusting the paper and the top of the dough lightly with flour. Using a rolling pin, roll out the dough to a 12-inch circle. Crimp the edges of the cookie with your fingers to create a raised border.
4. Lift the cookie up by the edges of the parchment paper and place on a baking sheet.
5. Bake for 20 minutes until lightly golden brown. Transfer the cookie, on the parchment paper, to a wire rack to cool completely before topping.
6. Make the topping: Add the yogurt, heavy cream and powdered sugar to the bowl of a standing mixer fitted with a wire whip attachment. Beat on low speed for 30 seconds to combine. Increase the speed to medium-high and whip for 2 minutes until the mixture holds soft peaks.
7. Assemble the cookie: Slide the cookie off the parchment paper on to a serving dish. Add the cream to the center of the cookie. Using an offset spatula, evenly spread it to the inside of the crimped edge. Arrange the strawberries on top of the cream.
8. Cut into slices and serve.