Cookizza

Total: 1 hr 30 min. | Active: 30 min.
vegetarian, lactose-free

When cookie meets pizza, you get a ... cookizza! Looks like a pizza, but the flavour is 100% cookie. You can add toppings to the gigantic cookie and cut it into pieces, like a pizza, thus getting the best of both worlds. A sensory adventure that will delight cookie lovers and pizza fans alike.

Recipe by:
Daniela Bieder – daniela CULINAIRE

Ingredients

for 8 pieces

Batter
150 g butter, soft
80 g ground cane sugar
80 g sugar
1 tsp vanilla sugar
1 tbsp maple syrup
egg
150 g white flour
¼ tsp baking powder
100 g dark chocolate (70% cocoa), coarsely chopped
Toppings
30 g dark chocolate (70% cocoa), coarsely chopped
20 g almonds, coarsely chopped
30 g dark almond cream

How it's done

Batter

Using the whisk on a hand mixer, beat the butter, sugar, vanilla sugar and maple syrup in a bowl until creamy. Add the egg and beat until the mixture becomes lighter in colour. Combine the flour and baking powder, stir into the mixture along with the chocolate. Transfer the batter to the prepared tin, press down and smooth out using the back of a spoon, cover and chill for approx. 30 mins.

To bake

Approx. 30 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow to cool slightly, carefully slide onto a cooling rack, leave to cool completely.

Toppings

Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate, stir until smooth, allow to cool slightly. Toast the almonds in a non-stick frying pan without adding any oil, leave to cool. Cut the cookie into 8 slices, do not separate the slices yet. Decorate the cookie with the chocolate, almond butter and almonds.

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