Chocolate Chip Cookie Pizza Cake

This is a fun recipe that I have made several times in the past.  It is a chocolate chip cookie base with a thin layer of peanut butter frosting, topped with a chocolate cake layer, topped with chocolate frosting and sprinkled with chopped peanut butter cups and other assorted candy of your choice.  I takes a bit more effort, but it is worth it.  You get a nice combination of textures and flavors all wrapped up in one dessert.  My Hungry Puppies love this dessert, and that makes it well worth any extra effort.

Chocolate Chip Cookie Pizza Cake

18 ounces chocolate chip cookie dough (use your favorite or store-bought)
1 box chocolate cake mix, plus ingredients to prepare

Frosting:
1/2 cup butter, softened
4 1/2 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 to 4 Tablespoons milk
1/2 cup peanut butter
3 Tablespoons cocoa powder
Chopped Peanut Butter Cups (or other candy of your choice)

Preheat the oven to 350F.  Spray 2 12-inch pizza pans with cooking spray (or if they have holes like mine do, line with tin foil and then spray).  If you do not have 2 same size pizza pans (like I don't), simply bake the cookie layer first, then re-line and re-spray the pan for the cake layer.

Press the cookie dough evenly into the pizza pan and bake for 15 to 20 minutes, or until golden at the edges and set in the center.  Remove the cookie from the pan and let cool completely on a cooling rack.

For the cake layer, prepared the mix according to the package instructions, then pour 1/2 of the prepared batter into the second (or reused) pizza pan.  Bake for about 10 minutes or until a toothpick inserted in the center comes out clean.  Carefully remove the cake from the pan and let cool completely on a cooling rack.

While the cookie and cake layers are cooling, prepare the frosting.  Beat the butter until smooth, then gradually beat in the powdered sugar.  Beat in the vanilla extract and enough milk to reach the desired consistency.  Transfer 1 cup of frosting to a smaller bowl and add the peanut butter to it.  Beat until combined.  Set aside.  Add the  cocoa powder to the remaining vanilla frosting and beat until well blended.

To assemble the cake, place the cooled cookie on a serving plate, or back on the pizza pan.  Spread the peanut butter frosting evenly over the cookie.  Place the chocolate cake layer on top, trimming the cookie to match the size of the cake if necessary.  Frost the top and sides of the cake with chocolate frosting.  Sprinkle the chopped peanut butter cups on top.  Makes 12 to 14 servings.

Enjoy!  -Cardamommy

Cookie Dough Dessert Pizza

This is the last and final recipe in this round of dessert pizzas (although I am now really interested in trying more...apple, peach, the sky is the limit!), and it is the most time consuming. This is only because you have to make the cookie dough, though, and who doesn't like (or want) to make cookie dough?  This pizza is delicious (are you sensing a theme of deliciousness here?), and you won't want to stop at one piece!

Cookie Dough Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough

6 Tablspoons granulated sugar

2 Tablespoons butter, melted

Cookie Dough:

1/2 cup shortening

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup mini chocolate chips

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

In a medium size bowl, combine the shortening, brown sugar, and granulated sugar together (you can use a hand mixer, but I used a large mixing spoon).  Stir in the egg and vanilla extract.  Add the flour, baking soda, and salt, and stir together until well combined (the dough will be very stiff and crumbly).  Stir in the mini chocolate chips.  Set aside.

Roll out the pizza dough and place on the prepared pizza pan.  Combine the sugar and melted butter, and sprinkle evenly over the dough.  Crumble the cookie dough evenly over the pizza crust.  Bake for about 15 minutes, or until the pizza is lightly browned.   Remove pizza from the oven and let sit for about five minutes before cutting.


While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

S'Mores Dessert Pizza

Since we're going with the dessert pizza theme, how about a S'mores dessert pizza for you?  This one is covered with graham crackers and milk chocolate and topped with toasted marshmallows and a vanilla frosting.  Gooey and delicious, what's not to  like?

S'Mores Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough

6 Tablspoons granulated sugar

2 Tablespoons butter, melted

5 whole graham cracker sheets, roughly crushed

1 cup milk chocolate chips

2 cups mini marshmallows

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

Roll out the pizza dough and place on the prepared pizza pan.  Combine the sugar and melted butter, and sprinkle evenly over the dough.  Sprinkle the graham crackers and chocolate chips over the dough.  Bake for about 10 minutes.  Remove pizza from the oven and sprinkle marshmallows over the top.  Bake for an additional 5 minutes.  Remove from oven and let sit for about five minutes before cutting.


While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

Oreo Dessert Pizza

I have always had sort of an interest in dessert pizzas, but have never ever actually made one before.  We were in Utah several weeks ago and I had the opportunity to try a couple of dessert pizzas at a restaurant there.  This was one, and while I didn't quite nail it exactly, it is still super delicious.  My oldest Hungry Puppy thought that this pizza was the best ever.

Oreo Dessert Pizza

1/2 batch No Knead Refrigerator Pizza Dough
6 Tablespoons granulated sugar
2 Tablespoons butter, melted
1 package Oreo cookies, finely chopped

Vanilla Frosting:
4 Tablespoons butter, room temperature
1/2 teaspoon vanilla
2 cups powdered sugar
1 to 2 Tablespoons milk, if needed

Preheat the oven to 400F.  Grease a pizza pan, set aside.

Roll out the pizza dough, and place on the prepared pan.  Combine the sugar and butter and sprinkle evenly over the crust.  Sprinkle the chopped Oreos evenly over the crust.  Place in the oven and bake for about 15 minutes.  Remove from the oven and let sit for about 5 minutes before slicing.

While the pizza is cooling, combine the butter, vanilla, and powdered sugar in a small bowl, stirring until smooth.  If it is too thick, add enough milk to reach the desired consistency.  Drizzle or pipe the frosting over the pizza (whichever consistency you prefer, thinner to drizzle, thicker to pipe.  I like it a bit thicker, so I placed my frosting in a piping bag and piped it onto the pizza.)  Makes about 12 servings.

Enjoy!  -Cardamommy

Mexican Pizza

I have a great pizza recipe for you!  This was another absolute hit at my house the other night.  Beans, seasoned ground beef, Mexican cheese, lettuce and tomato make give this pizza a delicious Mexican flavor.  My oldest hungry puppy said that this Mexican pizza was better than the one she had at our favorite Mexican restaurant!  High praise, indeed!  

Mexican Pizza
Pizza dough (homemade like this one, or store bought)
1 pound ground beef
1/2 teaspoon chili powder
1 to 2 Tablespoons taco seasoning
1/2 cup water
1 can (15 ounces) pinto beans
8 ounces Mexican melting cheese, shredded ( I used La Morenita Authentic Mexican Melting Cheese)
Shredded lettuce
Chopped tomato

Preheat the oven to 425F.  Grease a pizza pan.  Set aside.

Brown the ground beef.  Drain off any grease, then stir in the chili powder, taco seasoning, and water.  Simmer over medium-low heat until the water has almost cooked away.  Meanwhile, mash the pinto beans.

Roll out the pizza dough to fit the prepared pan.  Spread the beans over the unbaked crust.  Spoon the meat over the beans.  Sprinkle the cheese over the pizza and bake for about 15 to 20 minutes, or until the crust is golden and the cheese is melted and bubbly.  
Remove the pizza from the oven and sprinkle the lettuce and tomato over the top. Makes 1 pizza, about 8 slices.

Enjoy!  -Cardamommy

No Knead Refrigerator Pizza Dough

I feel slightly guilty saying this out loud, but I feel that I have been a bit lazy in my baking over the last several months.  I seem to be all about simplicity lately, and what is the easiest possible way to make something happen.  Maybe it is because it is summertime and I am spending my days playing outside and enjoying the sunshine, but I don't really want to be spending unnecessary hours in the kitchen.  In comes this bread/pizza dough.  I have shared this recipe with you before, in the form of No Knead White Bread, but I wanted to bring it back in another application that just dawned on me.  Pizza dough.  Amazing!  Why did I not think of this before?  You can make this dough up to 7 days before you need it, and just store it in the refrigerator.  Use it to make a loaf or a pizza crust.  Simple and delicious!

No Knead Refrigerator Pizza Dough

3 cups (24 ounces) lukewarm water

6 1/2 to 7 1/2 cups (32 ounces) all purpose flour
1 Tablespoon salt
1 1/2 Tablespoons instant yeast

Combine all of the ingredients in a large mixing bowl. Mix and stir everything together to make a very sticky, rough dough. By stand mixer, beat at medium speed for 30 to 60 seconds. By hand, just stir well until everything is combined.

Transfer dough to a greased 6-quart food-safe bucket, and cover with a lid or plastic wrap. Let dough rise at room temperature for two hours, then refrigerate for at least two hours, or up to seven days.

When ready to use, divide the dough in half and roll out on a well floured surface.  Place on a greased pizza pan and add the toppings (or if using a pizza stone, add the toppings first before transferring to the stone).  Bake in a preheated 425F oven for 15 to 20 minutes or until lightly golden.  Makes 2 large pizza crusts (about 16 inch).

Enjoy!  -Cardamommy

Chicken Alfredo Pizza with Mushrooms and Bleu Cheese

I love to make pizza at home. It is so fun and versatile and delicious!  My youngest Hungry Puppy is on a bit of a red sauce strike, so I decided to do an alfredo pizza this time.  I haven't made one of these in several years, so it was definitely about time!  I made a simple alfredo sauce to spread over the crust, then topped it with chicken, bacon, fresh mushrooms, tomatoes, and three types of cheese.  The secret ingredient?  Bleu cheese!  It gave the pizza an incredible burst of flavor that fit perfectly, yet was unexpected.  By far the new favorite pizza in my family.




Chicken Alfredo Pizza with Mushrooms and Bleu Cheese


Pizza dough for 1 pizza (I used about 12 ounces, but use more if you like a thicker crust)


2 Tablespoons butter
2 Tablespoons flour
3/4 cup milk
1/2 teaspoon chicken bouillon granules
1/3 cup parmesan cheese


8 ounces boneless skinless chicken breast, cut into 1/2 to 1 inch cubes
1/2 teaspoon lemon pepper seasoning
8 ounces fresh mushrooms
8 slices bacon, cooked and crumbled
1/2 cup mozzarella cheese, shredded
1/2 cup colby jack cheese, shredded
1/4 cup bleu cheese
2 roma tomatoes, diced


Preheat the oven to 375F.  Roll out the pizza dough and place on a lightly greased pizza pan.  Set aside.


In a small saucepan over medium heat, melt the butter and stir in the flour.  Slowly add the milk, whisking constantly to prevent lumps from forming.  Add the bouillon granules and continue to cook, stirring constantly until the mixture is thick and bubbly.  Remove the pan from the heat and stir in the parmesan cheese.  Set aside.


Sprinkle the lemon pepper seasoning over the chicken and brown the chicken in a pan on the stovetop.  Place the cooked chicken in a bowl.  Cook the mushrooms in the same pan until they are cooked slightly and still firm.


Spread the alfredo sauce over the rolled out pizza dough.  Place the chicken, mushrooms, and bacon evenly over the pizza.  Sprinkle with the mozzarella, colby jack, and bleu cheeses.  Bake for about 20 minutes, or until the cheese is melted and the crust is very lightly browned.  Remove the pizza from the oven and sprinkle the tomatoes over the top.  Place the pizza back in the oven for about 5 minutes.  Remove pizza from the oven and let sit for about 5 minutes before slicing. 


Enjoy!  -Cardamommy

Southwest Barbecue Pizza

Usually the pantry of the average college student isn't too advanced to begin with. Add a few weeks of not going to the grocery store to that, and the situation becomes pretty grim. Scrounging and scraping around in the pantry for every last scrap of edible material, our average college student probably doesn't even know what he is ingesting. Luckily for us, I am not an average college student and I definitely do not have a typical college student pantry. However, I haven't been to the grocery store in a very long while, so my situation today was a little bit grim. But out of the darkness comes the light! And so it did, my friends. So it did.

I was feelin' something slightly spicy, mostly healthy, and not too heavy. Looking through my pantry, I spotted some corn and beans. And that's when the light went off. I hurriedly snatched the corn, black beans, and mushrooms and dashed to the kitchen. I tossed them all together, added a little of this, a little of that, threw it on a crust and BAM! Southwest Barbecue Pizza. The crust (a KAF recipe, and the best crust I've ever had) was perfectly light and chewy. The topping had a slight spice and smokey taste that blended so well with the various vegetables. The raspberry BBQ sauce lent a subtle sweetness and cut through spice while still enhancing all the flavors. This southwest pizza absolutely hit the spot and was perfect because I could tailor it to exactly what I wanted. I will be making this over and over and over!

Topping:
1 can Sweet Corn
1 can Black Beans
1 Medium Onion, Chopped
1 tsp Salt
1 1/2 - 2 tsp Chipotle Powder
Oregano, to taste
Basil, to taste
1 Bratwurst or other Sausage of choice, cut into small bits.
1 small can Mushrooms
1 1/2 C Shredded Cheddar Cheese
Sweet Baby Ray's Raspberry Chipotle BBQ Sauce

Crust:
2 tsp Active Dry Yeast
7/8 to 1 1/8 C Lukewarm Water*
2 T Olive Oil
3 C All-Purpose Flour
1 1/4 tsp Salt
*Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.

For Crust:
1. Dissolve yeast in 2 T lukewarm water and a pinch of sugar. Let yeast and water sit at room temperature for 15 minutes until the mixture has bubbled and expanded.

2. Combine the dissolved yeast with the remainder of the ingredients. Mix and knead everything together--by hand, mixer, or bread machine set on the dough cycle--till you've made a soft, smooth dough. If you're kneading in a stand mixer, it should take 4-5 minutes at 2nd speed, and the dough should barely clean the sides of the bowl, perhaps sticking a bit at the bottom. Don't over-knead the dough; it should hold together, but can still look fairly rough on the surface.

3. Place dough in a lightly greased bowl, cover the bowl, and allow it to rise till it's very puffy, about 90 min.

For Topping:

Combine corn, beans, and chopped onion in a medium-sized bowl. Add salt, chipotle, oregano, and basil. Mix well. You may need to add more seasoning, depending on how seasoned you like your topping.

Assembly:
Roll dough out and place on pizza pan. Pour desired amount BBQ sauce on and spread to edges of dough, using a spoon. I like my pizza saucy so I add a little extra BBQ sauce. Next, pour filling over dough, spreading evenly. Top with mushrooms, bratwurst bits, then shredded cheese. Bake at 450 for 15-20 minutes until dough is cooked.
Yield: 1 large rectangular (Sicilian-style) pizza

Mahlzeit!
-Coriaunty

Sourdough Flatbread Pizza

Here it is!  The moment you have all been waiting for...(that is, if you read the Cinnamon-Apple Flatbread post).  Sourdough Flatbread Pizza!!!!  Are you excited?  Well, you should be.  And if you're not, just make this recipe, and you will be.  Chunks of pepperoni and mushrooms stud this crispy sourdough bread among pools of melty cheese...Hang on, I have to wipe the drool off my keyboard.


Sourdough Flatbread Pizza


1 cup sourdough starter, fed or unfed (or substitute 1/2 cup lukewarm water and 1/2 cup flour)
3/4 cup lukewarm water
2 teaspoons instant yeast
3 cups all purpose flour
1 1/2 teaspoons salt
2 Tablespoons nonfat dry milk
3 Tablespoons olive oil
Your favorite toppings, cut into chunks:  Sharp cheddar and sharp white cheddar (chipotle cheddar is also especially good), sauteed mushrooms, pepperoni


Combine all of the dough ingredients, and mix and knead them - by hand, mixer, or bread machine - to make a smooth, soft dough.  Place the dough in a lightly greased bowl, and let it rise for 1 hour.  Gently deflate it, and allow it to rise for another hour.


Lightly grease an 18 x 13 inch rimmed baking sheet, or two 9 x 13 inch pans.  Drizzle olive oil on top of the spray.  Gently deflate the risen dough, then press and shape the dough into a rectangle and place it in the pan.  Pat and stretch it to fit the pan, letting it rest for 10 minutes or so if it shrinks back, then stretch it to the edge of the pan again.  Arrange the cheese, mushrooms, and pepperoni on top of the dough.


Cover the bread and let rise for 1 hour, until it is puffy.  Towards the end of the rising time, preheat the oven to 425F.  Uncover the bread, then bake for 25 to 30 minutes, until the crust is golden brown around the edges, and the center is set.  Remove it from the oven and transfer to a cooling rack.  Cut with a pizza cutter.  Makes about 12 servings.


Enjoy!  -Cardamommy