SNICKERDOODLE COOKIE PIZZA

Snickerdoodle Cookie Pizza image

Provided by Food Network

Categories dessert

Time 50m

Yield 1 (14-inch) cookie pizza

Number Of Ingredients 19

Cooking spray
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
3/4 teaspoon cream of tartar
2 sticks unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large egg yolks
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon
1 pound fresh raspberries
2 tablespoons vodka
1/4 teaspoon fresh thyme leaves
Pinch kosher salt
2 cups chocolate ganache or store-bought chocolate fudge
3/4 cup chopped brownie
1/2 cup fresh mixed berries
1/4 cup white chocolate chips
1/2 teaspoon fleur de sel or sea salt

Steps:

Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.