Recipe courtesy of Christina Deyo and Janette Barber

Christina's Cookie Pizza

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  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 25 min
  • Inactive: 30 min
  • Cook: 15 min
  • Yield: 8 servings
  • Nutrition Info
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Ingredients

Directions

  1. Preheat the oven to 350 degrees F.
  2. Form the cookie dough into a flat disk, wrap in plastic, and refrigerate for 30 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

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