Use the brownie base and icing of this dessert pizza to start, then let your imagination be your guide in choosing the toppings. The options are endless. I chose to use broken Skor bar and toasted almonds on this one. Try peanut butter cups, or substitute peanut butter for the butter in the icing and top with bananas and chopped salted peanuts. I made these on two 7-inch pizza pans for a cute presentation, each pizza cuts into 8 nice sized wedges, but the recipe is the right size for one 12-inch pizza. Have fun, and come back to share how you topped this sweet treat.

Crust:
1/2 cup butter, cubed
6 Tablespoons cocoa
1 cup sugar
3/4 cup all-purpose flour
2 eggs, lightly beaten

Icing:
1 cup icing sugar
1/3 cup butter
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons milk

Directions:
In a small saucepan over low heat, melt the butter, cocoa and sugar. Remove from the heat; stir in flour until smooth. Add eggs and beat until smooth. Spread onto a greased 12-in. pizza pan. Bake at 350° for 15 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For icing, in a bowl, beat the sugar,butter, vanilla and enough milk to achieve desired spreading consistency. Spread over brownie crust. Top as you choose.

Pizza for dessert, yummm!