The kind of cold pizza you can eat for breakfast and not feel bad about! A hearty oatmeal cookie "crust", Elli Quark "sauce" and fruit toppings drizzled with honey.
In a large bowl, beat butter and brown sugar on medium speed until combined and smooth.
1/2 cup unsalted butter, 1/2 cup light brown sugar
Add egg, honey, and vanilla and beat until combined (it won't be smooth and that's okay).
1 large egg, 1/2 tablespoon honey, 1/2 tablespoon pure vanilla extract
Add dry ingredients and beat on low to medium speed until combined. Dough will be very thick.
Wrap dough in plastic wrap and place in the fridge for 30 minutes to an hour.
Preheat oven to 350°F.
Remove dough from fridge and press dough into a cast iron skillet sprayed with non-stick spray. Try to make it as even as you can and press it up the sides just slightly. This will help contain your "sauce".
Place skillet in the oven and bake for 18 minutes or until edges are lightly golden. The center should still be soft - that's what you want! If you cook it too long it will get tough and crumbly.
Cool in skillet set on wire rack for 10 minutes. Once cool to the touch, lightly run a knife or spatula around the edge of the cookie and invert the skillet to release the cookie and place on wire rack to cool completely.
Quark "Sauce"
For your "sauce" you have two options depending on your preference: If you'd like to keep it simple, you can just top it with the quark and leave it at that. This will result in a slightly runny texture and the fruit you place on top will sink into a bit. If presentation doesn't bother you, that's all you need to do! Alternatively, you can combine 6 ounces of the quark flavor of your choice, 4 ounces of Neufchatel cheese (or any kind of cream cheese) and 2 tablespoons of powdered sugar in a mixing bowl and whip until thick and creamy. Then you can spread this on top of the cookie for a sweeter, thicker and more stable base for the fruit toppings.