Just in time for Halloween, here’s a variation on Katie’s Fruit Topped Chocolate Chip Cookie Pizza that utilizes the orange and black for October. This recipe is featured in the October 2015 issue of Family Magazine!
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
- 1 t. orange zest
- 1/2 can mandarin oranges, well drained and patted dry
- 1/4 c. mini chocolate chips
- 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.
Mandarin Orange-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 and orange zest until there are no streaks of white. Spread evenly over the cookie to about 1/2″ from the edge.
Arrange the mandarin oranges over the topping and sprinkle the mini chocolate chips over the top.