Preparation / Directions:
To make the white chocolate pizza crust, preheat oven to 375 degrees. In a sifter, combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside. Heat 1 inch of water in the bottom of a double boiler over medium heat. With the heat on, place the 4 ounces of white chocolate in the top half of the double boiler. Us a rubber spatula to stir the chocolate until completely melted and smooth, about 4 minutes. Transfer to a small bowl.
In a large bowl whisk together the granulated sugar, egg yolks, and vanilla extract until combined and the sugar has dissolved. Add the melted white chocolate and whisk to combine. Set aside.
Place the sifted dry ingredients and butter in the bowl of a stand mixer fitted with a paddle. Mix on low for 2 minutes, until the butter is cut into the flour and the mixture develops a coarse, mealy texture. Add the white chocolate mixture to the flour and butter mixture and mix on low for 30 seconds until a loose dough is formed.
Transfer the dough to a clean, dry work surface and knead gently to form a smooth dough. Place the dough in a 9x3-inch springform pan and use your fingers to press the dough into the bottom and then three-quarters of the way up the sides of the pan. Place the pan on the center rack of the preheated oven and bake for 14 minutes. Remove the pan from the oven and allow to stand at room temperature while preparing the toppings.
To prepare the pizza cookie topping, toast the pecans on a baking sheet in the preheated oven for 5 minutes. Remove the pecans from the oven and cool to room temperature before chopping into 1/4-inch pieces.
Heat the heavy cream and light brown sugar in a large saucepan over medium heat. When hot, stir to dissolve the sugar. Bring to a boil, adjust the heat, and allow to simmer for 6 minutes until slightly thickened. Remove from heat and add the dried cranberries, apricots, and toasted pecans; stir with a rubber spatula to combine.
Pour the topping onto the cooled crust, using a rubber spatula to spread topping evenly over crust. Sprinkle the chopped semisweet chocolate evenly over the entire surface of the topping. Place the pan on the center rack of the preheated oven and bake for 30 minutes until lightly browned around the edges. Remove the pizza from the oven and allow to cool to room temperature for 1 hour.
While the pizza is cooling, again heat 1 inch of water in the bottom half of a double boiler over medium heat. With the heat on, place the 2 ounces of white chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 3 minutes. Using a teaspoon, drizzle thin lines of white chocolate over the entire surface of the pizza topping. Allow the chocolate to become firm at room temperature before cutting. Remove the pizza from the pan and place on a cutting board. Using a serrated knife, cut the pizza into 12 to 16 slices. Store the pizza cookies in a tightly sealed plastic container until ready to serve.