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["To bake the CRUST: Grease a 10"" pie pan with butter or cooking spray, then smoosh the cookie dough into the pan so that it lays flat.", "Bake for 8-10 minutes at 375-400 or until no longer raw-- but not a fully set cookie.", "Let cool on a wire rack and carefully extract onto a serving plate or platter.", "To make the SAUCE-- thaw the frozen fruit out first by leaving the bag in the fridge for about 20 minutes ahead of time. You can also use fresh berries which are a superior topping, but frozen ones actually work better for the sauce.", "Put the thawed berries into a food processor and pulse a few times until the berries are well chopped up but not quite liquefied yet.", "Add the sugar and pulse until well blended-- a thick sugary strawberry paste should form.", "Put 1/2 cup water into a saucepan.", "Scoop this paste into the saucepan, mixing with the water. On low heat, gently whisk. Whisk in the cream of tartar.", "You may need to add a bit more water-- the heat particles will disperse the ingredients and it should thicken up to form a nice glaze. Just let it cook on low heat for about 10-15 minutes, don't bring to a boil!", "Let the sauce cool for a while. Thus you might actually want to bake the crust during the cooling stage.", "Spread the sauce/glaze evenly onto the gigantic sugar cookie/your pizza crust. If you have leftover glaze, it makes a nice glaze for cheesecakes and tarts!", "Grate the white chocolate onto the the ""pizza"" so that it resembles shredded cheese.", "Top with sliced strawberries (""pepperoni"") and almonds (""mushrooms""). That's just what I like, feel free to use other toppings! (Like blackberries as ""olives"".).", "Chill for at least 2 hours prior to serving. I doubt there'll be leftovers. ;)."]
