10. Chocolate Chip Cookie Dough Pizza
Ingredients
PIE CRUST
- 1 Pillsbury refrigerated pie crust
- 1 tbsp butter, melted
- 1/2 cup Oreo crumbs
EGGLESS COOKIE DOUGH
- 3/4 cup unsalted butter, room temperature
- 3/4 cup dark brown sugar
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 1-2 tbsp milk
- 1/2 cup semi-sweet chocolate chips
CHOCOLATE GANACHE
- 6 oz semi sweet chocolate chips
- 1/3 cup heavy whipping cream
ADDITIONAL
- Chocolate sauce, for drizzling, optional
- Additional chocolate chips, for sprinkling on top, optional (I used mini chocolate chips)
Instructions
- Unroll the Pillsbury pie crust. Lay flat on a 12 inch pizza pan and poke all over with a fork.
- Brush the top of the pie crust with the melted butter.
- Sprinkle oreo crumbs over the buttery pie crust.
- Bake pie crust at 350 degrees for about 10 minutes, until edges start to brown.
- Remove pie crust from oven and allow to cool.
- To make the cookie dough, cream the butter and sugars together until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract.
- With the mixer on low speed, add the flour and mix until well combined.
- Add a little milk to get your preferred thickness of the dough. Dough will be thick.
- Stir in the chocolate chips. Set aside.
- Place the chocolate chips for the chocolate ganache in a small-medium heat proof bowl.
- Microwave the heavy cream for the chocolate ganache until it starts to boil. Remove from microwave and pour over the chocolate chips.
- Cover the bowl with saran wrap for 5-7 minutes.
- Whisk the chocolate and cream until smooth.
- Allow the ganache to sit for about 5 minutes to thicken slightly, then pour over the pie crust and spread into an even layer.
- Drop bits of cookie dough on top of the chocolate ganache. It will create a thick layer of cookie dough.
- Top with chocolate sauce and additional chocolate chips, if desired.
- Store in refrigerator. Dough will be firm when cold, so remove from fridge about 20 minutes before serving, or pre-slice the pizza.