Doesn’t this just look pretty?
I love this dessert. It’s celebration food at its finest: bold, decorative, bright pops of color. Contrasting flavors and textures. Creamy and tangy and tart and sweet. Crunchy and chewy and soft. It could be the perfect dessert for your Mother’s Day luncheon, or Memorial Day picnic, or birthday dinner.
I didn’t make this dessert very often – only on special occasions – because I hated buying refrigerated chocolate chip cookie dough. But, since I created a homemade dough that works as a perfect substitute, this dessert is going into heavy rotation! It’s so good that, when there’s just a piece or two left, I get sad that it’s almost gone. Try it – you won’t regret it!
What you need:
- 1 recipe chocolate chip cookie pizza dough (or refrigerated chocolate chip cookie dough)
- 1/3 c. semi-sweet chocolate chips
- 8 oz. cream cheese, softened
- fruits of your choice:
- 12-16 strawberries, halved
- 1/2 c. raspberries
- 1/2 c. blueberries
- 1/2 c. blackberries
- 1 large banana, sliced
- 2 large kiwi, sliced
- 1/2 can mandarin oranges, well drained and patted dry
- 1/4 c. almonds, chopped (optional)
- 1/4 c. semi-sweet or dark chocolate chips (optional)
- 1/4 c. M&Ms (optional)
- powdered sugar and milk (optional, to make a glaze)
- 13″ pizza pan
- medium bowl and whisk
- spatula or spreader
Time: 12-15 minutes baking time, 10 minutes cooling time, 15 minutes to decorate
Freezeable: The cookie pizza is freezeable untopped (with a sturdy piece of cardboard underneath it to keep it from bending). The topped pizza is not freezeable.
Multiplying the recipe: You can double the recipe and bake it on a 9″x13″ baking sheet. The dough will need more time to bake.
Fruit-Topped Chocolate Chip Cookie Pizza:
Preheat the oven to 350. Put the dough on a foil or parchment-covered pizza pan and use a floured rolling pin or your hands to spread it to a 12″ circle. Bake for 12-15 minutes. The edges should be set, but the cookie should still be soft. Remove and cool about 10 minutes. Remove the cookie to a serving platter.
In the microwave, melt the chocolate. Stir frequently. When melted and smooth, whisk in the cream cheese until there are no streaks of white. Spread evenly over the cookie to about 1/2″ from the edge.
Arrange the fruit on top in any pattern desired. For a patriotic holiday, red and blue berries and a powdered sugar-milk glaze would fit the day’s theme. For an everyday dessert, choose whatever fruits suit you.
Variation 1 – Mini Fruit-Topped Chocolate Chip Cookie Pizzas: Instead of rolling out the dough on a pizza pan, use a small scoop to drop 36 (3 dozen) balls of dough onto 2-3 cookie sheets. Flatten the balls with a flat-bottomed glass or measuring cup dipped in flour. Bake the cookies for 12-14 minutes.
They should be just barely browned. After cooling 3 minutes, remove from the hot trays onto a cooling rack. Once cool, you can either top them all with the frosting and toppings immediately, or serve the cookies, frosting, and toppings as a D.I.Y.-style cookie pizza bar.
Variation 2 – Instead of chocolate chips in the cookie dough, use M&Ms. Alternately, use a combination of M&Ms and chocolate chips.