Cookie Pizzas with the Works
A pizza-shaped dessert cookie made with cherry jam as the sauce, topped with nuts, chocolate chips, and other ingredients, then baked.
Ingredients
All-Purpose Sugar Cookie Dough
1 recipe
sour cherry preserves
1 1/3 cups
dried sweetened cranberries (coarsely chopped)
2/3 cup (about 2 3/4 ounces)
semisweet chocolate morsels
1 cup (6 ounces)
top-quality white chocolate (finely chopped or grated, or coarsely chopped morsels)
2/3 cup (about 3 ounces)
dried sweetened cranberries
1/2 cup (about 1 ounce)
chopped pecans or walnuts (optional)
1 2/3 cups (about 2 3/4 ounces)
chopped pistachios (optional)
1/4 cup (about 1 ounce)
shredded or flaked sweetened coconut (optional)
2/3 cup (about 1 3/4 ounces)
Instructions
1
Preheat Oven and Prepare Pans
Preheat the oven to 350°F. For each pizza, grease a 12-inch pizza pan or coat with nonstick spray.
2
Shape the Dough
Divide the dough in half. For each pizza, shape one portion into a round disc in the center of the pizza pan. Using lightly oiled hands, press and pat the dough until it evenly covers the entire bottom of the pan. Push any uneven dough edges back into the pan to create a smooth crust edge, about 1/4 inch thick around the perimeter; a thicker edge prevents burning while the interior cooks.
3
Make the Sauce
In a small bowl, stir together the cherry preserves and chopped dried cranberries until well combined. For each pizza, spread half of the 'sauce' evenly over the dough, stopping about 1/2 inch from the edge.
4
First Bake
Bake one pizza at a time in the center of the oven for 16 to 19 minutes, until the dough is lightly golden overall and the edges are a deeper brown. Remove from the oven.
5
Add Toppings and Second Bake
For each pizza, evenly sprinkle half of the pecans or walnuts (if using), shredded coconut (if using), and semisweet chocolate morsels. Top with half of the white chocolate, then the dried cranberries and pistachios (if using). Return to the oven and bake for 4 to 5 more minutes, until the white chocolate begins to melt and turn golden on the surface. Move the pan to a wire rack and let stand until cooled to warm.
6
Cut the Pizzas
Cut each pizza into quarters, eighths, then sixteenths using a pizza cutter or large sharp knife; wipe the blade clean after a few cuts. Let stand until completely cooled.
7
Storage
Cover in the pizza pan with aluminum foil, or store in an airtight container for up to 1 week, or freeze for up to 1 month.
