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!

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!

Steps:

• Roll out cookie dough on a cookie sheet and bake according to package directions.
• Cool completely.
• Combine Cool Whip and vanilla yogurt.
• Top cookie crust with mixture.
• Drain pineapple well.
• Layer on top of coolwhip mixture.
• Slice strawberries and wash blueberries.
• Arrange on top of pineapple.
• Chill 1 hour.