Begin with making the shortbread dough. In the bowl of a stand mixer, beat together the butter, powdered sugar, Amaretto and salt until smooth. With mixer on low speed, add flour and orange zest, just until a dough forms. With a rubber spatula or your hands, mix in the almonds.

Remove dough from mixing bowl and, using hands, shape into a round disc, somewhere around an inch thick. Wrap in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees Fahrenheit. Once dough is chilled, remove from refrigerator. You may need to warm it up in your hands a bit until it feels “rollable.” Spray your pizza pan with nonstick cooking spray, then place the dough on the pan. Using a pizza roller, roll the dough out as far as possible to meet the edges of the pan (it’s okay if it doesn’t reach all the way to the edge, the shortbread will expand as it bakes.) Place the shortbread in the preheated oven and bake for 20-25 minutes, or until the cookie looks like it has set and begins to get golden.

Remove shortbread from oven (but do not turn off the oven) and top with sliced brie and then dark chocolate pieces. Return to oven and let bake at 350 for 15-18 minutes longer, or until chocolate has melted.

Remove from oven once again (you can turn it off this time!) and immediately top with raspberries and pomegranate arils. Garnish with chiffonaded basil, if desired. Let cool slightly before serving.