Recipe courtesy of Christina Deyo
and
Janette Barber
Christina's Cookie Pizza
Getting reviews...
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 584 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 85 grams
- Dietary Fiber
- 1 grams
- Level: Easy
- Total: 1 hr 10 min
- Prep: 25 min
- Inactive: 30 min
- Cook: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 584 calorie
- Total Fat
- 26 grams
- Saturated Fat
- 6 grams
- Carbohydrates
- 85 grams
- Dietary Fiber
- 1 grams
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
- Roll the dough out between 2 sheets of waxed paper into a 12 to 13-inch circle. Carefully transfer to a greased baking sheet and bake until lightly browned, about 12 to 15 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, put frosting in a mixing bowl and gradually stir in red food coloring until it resembles tomato sauce. Put coconut in a bowl and add green food coloring until it's the color of basil.
- Lay the fruit roll-up out flat and use a 1 1/2-inch round cookie cutter to cut out "pepperoni" slices. Use the large holes of a grater to shred the marzipan into "mozzarella." Set toppings aside.
- Spread the frosting over the cookie, leaving a 1/2-inch border around the rim. Add a layer of fruit "pepperoni," then sprinkle with marzipan "mozzarella" and coconut "basil." Spread jelly rings around pizza. Slice into wedges with a pizza cutter and serve.
Cook’s Note
For maximum effect, when bringing this dessert to a friend's house, put it in an actual pizza box.
