Rest in Pizza (22 page)

Authors: Chris Cavender

BOOK: Rest in Pizza

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DESSERT PIZZA #1

We like dessert pizzas when we really want to indulge, so I’ve come up with a couple of recipes to make any pizza meal end with a sweet treat. These are a lot less involved than most of my recipes, but that doesn’t mean they aren’t delicious. I’ve included a few variations as well, in case you’re feeling adventurous. Try your own combinations, and enjoy!

Ingredients

1½ tubes sugar cookie dough (16.5 ounces each, about 24 ounces total; I like Pillsbury)
10-ounce jar strawberry spreadable fruit or preserves
½ cup strawberries, cut horizontally into rounds
6-ounce package chocolate chips, semi-sweet
6-ounce package white chocolate chips

Directions

Cut the cookie dough into rounds approximately ¼-inch thick. Arrange them in a circle approximately 13 inches wide on a piece of parchment or wax paper and work the dough together until you have one solid cookie. Wet your fingers from time to time, as it really makes the job go smoother. Place another piece of parchment or wax paper on top and roll out the dough until the base is smoothed. Transfer the round to a 13½-inch pizza pan, adjusting as necessary. Crimp the edges of the dough to make a ridge all the way around, and bake in a 350-degree oven for 40 to 60 minutes, until the cookie crust is golden brown. While the cookie is cooling, melt the semi-sweet chocolate chips in a double broiler or a microwave, mixing and working slowly on low power so the chocolate doesn’t seize. Repeat for the white chocolate chips, and set aside. Coat the top of the cookie crust with the spreadable fruit, or preserves if you’d like a more delicate flavor. On top of that, place the cut strawberries around the pizza, treating them as though they were pepperonis on a regular pizza. Then take the dark chocolate and drizzle it across the top in a crisscross pattern using a spoon. Finish by doing the same with the white chocolate, and serve.

Serves 6–8

DESSERT PIZZA #2

Sometimes a bite of a treat is enough to satisfy, so we like to make these when we don’t have a lot of time. Try them with your own toppings. They are delicious.

Ingredients

16-ounce (24 count) Pillsbury Ready to Bake! Sugar Cookies packet
½ cup Nutella
½ cup Marshmallow Fluff
1 cup cream cheese (reduced fat is fine)
6 ounces chocolate chips, semi-sweet
6 ounces white chocolate chips

Directions

Bake the cookies as directed, 350 degrees for 8 to 10 minutes, until golden brown. Immediately indent the center of each cookie with a quarter cup measuring cup bottom to create a rim around the outside of each cookie. While they are cooling, mix together in one bowl ½ cup cream cheese and ½ cup Marshmallow Fluff, until smooth. In another small bowl, mix together ½ cup cream cheese and ½ cup Nutella, again until combined. Melt the semi-sweet chocolate chips in a double broiler or a microwave, mixing and working slowly on low power so the chocolate doesn’t seize. Repeat for the white chocolate chips, and set aside.

Top half of the cookies with the cream cheese–Fluff mixture and the other half with the cream cheese–Nutella mixture. Drizzle semi-sweet chocolate on the Fluff-covered cookies and white chocolate on the Nutella ones.

Add sprinkles if desired, but the plain white-on-chocolate and chocolate-on-white looks really elegant all by itself.

Makes 24 cookie dessert pizzas

KENSINGTON BOOKS are published by

Kensington Publishing Corp.
119 West 40th Street
New York, NY 10018

Kensington and the K logo Reg. U.S. Pat. & TM Off.

Library of Congress Card Catalogue Number: 2011944937

ISBN: 978-0-7582-7953-8

First hardcover printing: May 2012