Best 6 Moana Inspired Cookie Pizza Recipe By Tasty Recipes

HOW TO MAKE THE BEST HOMEMADE PIZZA RECIPE BY TASTY

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!

SUGAR COOKIE "PIZZA" RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a 10-inch (25-cm) cast iron pan with parchment paper.
• In a large bowl, mix the butter with 1 teaspoon of vanilla extract until light and fluffy.
• Add the granulated sugar, then the brown sugar, and mix until well incorporated.
• Add the egg and stir until thoroughly incorporated.
• Using a fine mesh sieve, sift the flour, cream of tartar, baking soda, and salt into the dough. Combine with a spatula until evenly mixed.
• Spread the cookie dough in an even layer in the prepared pan. Chill in the fridge for 30 minutes, then bake for 15-18 minutes until lightly golden. Let cool.
• In a medium bowl, combine the cream cheese, powdered sugar, and remaining ½ teaspoon of vanilla extract until well incorporated.
• Spread half of the frosting onto a quarter of the cooled cookie and the other half on the diagonally opposite corner.
• Frost the other quarters with the chocolate hazelnut spread.
• Decorate with your favorite toppings.
• Enjoy!

COOKIE PIZZA

Steps:

• In a bowl, cream butter, peanut butter and sugars. Beat in egg and vanilla. Stir in flour until blended. , Spread dough onto a greased 12-in. pizza pan. Bake at 375° for 12 minutes. Sprinkle with marshmallows and chocolate chips. Bake 5-6 minutes longer or until lightly browned.

MOANA-INSPIRED COOKIE PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with a nonstick baking mat or parchment paper greased with nonstick spray.
• Arrange the pineapple slices on the prepared baking sheet and sprinkle with 2 tablespoons of demerara sugar. Roast the pineapple for 15 minutes. Remove from the oven and flip the pineapple slices over, then sprinkle with the remaining 2 tablespoons of demerara sugar. Return to the oven for 10 minutes more, until the pineapple is beginning to caramelize, but not brown. Remove from the oven and let cool until ready to use. Reduce the oven temperature to 350°F (180°C).
• Add the cream cheese, heavy cream, granulated sugar, and spirulina to the food processor. Process until smooth and homogenous in color, about 1 minute, scraping down the sides as necessary. Transfer to a medium bowl and refrigerate until ready to use.
• Reserve 1½ teaspoons of sugar cookie dough, then roll the remaining dough between 2 pieces of parchment paper into a ¼-inch-thick disc. Transfer the dough disc to the bottom of a 12-inch springform pan, then secure the ring. Bake the large cookie for 18-20 minutes, until golden brown.
• Line a small baking sheet with parchment paper. Shape the reserved cookie dough into a flat 2 x 1½-inch oval on the baking sheet. Bake for 10-12 minutes, until golden brown on the bottom. Remove from the oven and let both cookies cool completely.
• Pipe the dark green royal icing over the small cookie, spreading evenly. Let dry completely, 10 minutes. Once dry, pipe the light green royal icing on top in the shape of a wave/swirl.
• In a small, microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until the chips are just beginning to soften and melt. Stir with a small rubber spatula until smooth. Transfer to a small piping bag and cut an opening ¼ inch from the tip.
• Remove the springform ring and transfer the large round cookie to a cutting board or serving platter. Using an offset spatula, spread the cream cheese mixture across the center of the cookie crust, leaving a 1-inch border around the edges.
• Using a pastry brush, brush the edges of the cookie crust with the melted butter. Sprinkle the toasted coconut around the edges. It's okay if some of the sand gets on the cream cheese; it should look like the shores of the beach. Arrange the caramelized pineapple on top, leaving a space in the center for the small cookie. Drizzle the melted white chocolate in a swirl around the pizza. Place the small cookie on the center of the pizza. Top with the macadamia nuts and orchids.
• Slice into wedges and serve immediately.
• Enjoy!

HEALTHIER COOKIE FRUIT PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (170˚C). Grease a baking sheet with cooking spray.
• Add the cashews to a food processor and pulse until finely ground.
• Add the oat flour, salt, maple syrup, milk, and vanilla to the food processor and blend until fully combined and the crust becomes very sticky and clumps together.
• Transfer the crust to the prepared baking sheet and use your hands to form it into the shape of a pizza, about ¼-inch (6 mm) thick.
• Bake for 10-15 minutes, or until the edges of the crust are just starting to turn golden brown.
• Let the crust cool completely, then chill in the refrigerator for 30 minutes.
• In a medium bowl, combine the Greek yogurt, maple syrup, and vanilla.
• Top the crust with the Greek yogurt mixture and spread evenly with a rubber spatula.
• Top with sliced fruit and sprinkle with lemon zest, if using.
• Slice with a knife or pizza cutter, then serve.
• Enjoy!

ROCKY ROAD COOKIE PIZZA

Steps:

• Let dough stand at room temperature for 5-10 minutes to soften. Press dough onto a greased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown., Sprinkle with marshmallows, chips and peanuts. Bake 5-10 minutes longer or until marshmallows are puffed. Drizzle with caramel topping. Cool on a wire rack.