Pizza Today - March 2017 - 64

Chocolate Chip Cookie Pizza
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 large egg
1/2 teaspoon salt
3/4 cup unsalted butter, softened to room
temperature
3/4 cup packed light brown sugar
1/4 cup granulated sugar
2 teaspoons pure vanilla extract
11/4 semi-sweet chocolate chips
1/2 cup of vanilla ice cream
Hot fudge, for drizzle
Preheat oven to 425 F. Spray your pizza
pan with cooking spray - you want it to
gently slide out.
In a mixing bowl, whisk the flour, cornstarch, baking soda and salt together and set
aside.
Using a stand mixer fitted with a paddle
attachment, cream the butter and both
sugars together on medium speed until
smooth, about 2 minutes. Add the egg and
beat on high until combined. Scrape down
the sides and bottom of the bowl as needed.
Add the vanilla extract, and mix on high until
combined.
Add the dry ingredients to the wet ingredients and mix on low until combined. With
the mixer running on low speed, add the
chocolate chips. Dough will be thick and soft.
Transfer the cookie dough to the pizza pan
and flatten out with your fingers or a rubber
spatula until the edges reach the sides (or
just about to the sides).
Bake for 15 minutes or until puffed and
lightly browned on top. Tap pan on table.
Allow to cool for a few minutes or two. Top
immediately with a large scoop of vanilla ice
cream (or gelato!) and drizzle with hot fudge.
Serve immediately.
Few ingredients are as romantic
as chocolate and strawberries,

which is why this easy and sweet dessert
pizza is such an easy offering. If a double
boiler is too time consuming, consider
using a chocolate hazelnut spread, which
is quicker and less labor intensive.

Chocolate and Strawberry
Pizza
10 ounces pizza dough
6 4 / P I Z Z AT O D AY. C O M / M A R C H 2 0 1 7

1 12-ounce tub regular cream cheese
1/4 cup chocolate syrup
6 tablespoons confectioner's sugar
1 cup chocolate chips
1 pint strawberries, washed, hulled and
sliced
Whipped cream to finish
Sprinkles for garnish
Preheat oven to 425 F.
Blend chocolate syrup and sugar into
cream cheese until smooth.
Spread pizza dough onto greased pan.
Bake dough in oven for 6 minutes.
Spread cream-cheese mixture evenly on
pizza crust, leaving ½-inch border around
edge.
Return to oven and bake 7 minutes.
In the meantime, melt chocolate chips
over double boiler, stirring until smooth.
Remove pizza from oven; gently spread
melted chocolate across top.
Top with sliced strawberries.
Top with whipped cream and sprinkles, if
desired.
Although it's not yet fall, good
apples are pretty easy to get from
your distributor -- or even your local

farmer's market. The best part of this
recipe is the warm caramel topping,
which should be added just before serving to keep it from seizing up.

Caramel Apple Crisp Pizza
9-ounce dough ball
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
4 medium tart apples, like Granny Smith,
cored and sliced thin using a mandolin
1/2 cup all-purpose flour
1/3 cup packed brown sugar
1/2 cup old-fashioned rolled oats
1 teaspoon ground cinnamon
1/2 cup salted butter, softened and divided
1/2 cup caramel topping
Toss dough and add to a greased pizza
screen. Melt ¼ cup butter and brush dough
with butter.
In a medium bowl, combine sugar, cinnamon and flour. Using a mandolin, slice apples
thinly and immediately add to flour mixture
to toss. Lay the coated apple slices atop the
buttered dough, overlapping the edges.

To make a crumble to place over the
apples, combine brown sugar, flour, cinnamon and softened - but not melted -
butter. Use your hands or a spatula coated
in cooking spray to blend the topping until
mixed and spread over the apples. Be sure to
leave about a ¼-inch border.
Bake at 425 F for about 15 minutes until
dough is fully baked. Remove from oven.
Warm caramel topping in the microwave
for a few seconds until softened and drizzle
liberally over pizza.
Chef's Note: Chopped peanuts are a
crunchy addition as a topping.
I'm a sucker for anything red velvet flavored, and will admit to trying

red velvet Oreos and even red velvet lip
balm. This "pizza" is actually constructed
from boxed cake mix and can be made
ahead and topped at service. The "sauce"
is made with cream cheese, an important
red velvet component. Blueberries and
strawberries make great toppings around
the fourth of July, but I like crushed
sandwich cookies for some crunch.

Red Velvet Cookie Pizza
1 egg
1 red velvet box cake mix
1/4 cup powdered sugar
2 cups topping or sweetened fresh
whipped cream, whipped
1/4 cup cream cheese icing
1 teaspoon vanilla extract
1/2 cup unsalted butter
2 ounces cream cheese
5 chocolate sandwich cookies, crushed
Preheat oven to 350 F. Spray a 9-inch pizza
pan with cooking spray.
Use a stand mixer to mix the cake mix,
butter and egg. It takes a few minutes, depending on your mixer, for the ingredients to
come together in a thick dough.
Press the dough into the bottom of your
prepared pan and bake until cooked, about
10 minutes.
To make the topping, mix the softened
cream cheese, powdered sugar and
vanilla with a hand mixer until smooth. Fold
in whipped topping by hand. Spread on
cooled cookie. Add crushed cookies. Serve. n
MANDY WOLF DETWILER is

editor at Pizza Today.

managing
http://www.PIZZATODAY.COM
Pizza Today - March 2017

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