Chocolate Chip Pizza Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 18-inch pizza pan with cooking spray.
• Combine shortening, white sugar, brown sugar, eggs, and vanilla extract in a large bowl. Beat with an electric mixer until creamy.
• Mix flour, salt, and baking soda together. Mix into the shortening mixture. Stir in chocolate chips to finish cookie dough.
• Spoon dough into the center of the prepared pizza pan. Press dough from the center towards the rim of the pan.
• Bake in the preheated oven until edges are firm and center looks set, 10 to 12 minutes. Let cool before slicing.

Steps:

• Preheat oven to 375°F.
• Follow the directions on the tube of raw pizza dough as far as the prep of the dough.
• Once the dough is ready to be topped you need to spread melted butter over the entire pizza.
• Open the package of pre-made chocolate ship cookie dough.
• Spread the cookie dough over the crust except for the edges. Bake for 18 to 20 minutes or until the edges are firm but not brown.
• Remove from oven and cool in a safe place.
• In a small bowl combine powered sugar, 1 tablespoon of vanilla, water and mix until the consistency of icing.
• Drizzle the icing over the pizza with a spoon.
• Serve to those who are worthy.

Steps:

• Place the cream and chocolate in a large heatproof bowl set over a pan of simmering water, making sure the water doesn't touch the bottom of the bowl. Heat just until the chocolate melts, stirring occasionally. Off the heat, whisk in the cocoa powder, vanilla and Cognac and set aside.
• In a medium (4 1/2-inch-diameter by 6-inch-high) saucepan over medium heat, heat the milk, sugar and salt until hot but not simmering. In a separate large bowl, whisk together the egg yolks and cornstarch. Slowly whisk the hot milk mixture into the egg mixture, then pour it back into the saucepan. Cook over medium-low heat for a few minutes, stirring almost constantly with a wooden spoon, until the mixture thickens like heavy cream. (Don't allow it to boil!) Cook for 30 seconds, scraping the bottom of the pan with the spoon. The mixture should coat the spoon and if you run your finger down the back of the spoon, it will leave a clear trail.
• Immediately, pour the mixture through a fine-mesh sieve into the chocolate mixture and stir to combine. Cover and chill completely in the fridge or over a bowl of ice water. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. Mix in the Oreos in the last few minutes. Transfer to a container or loaf pan, cover and freeze. Soften slightly, scoop and serve frozen.

Steps:

• Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
• Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
• Pizza Dough:
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Steps:

• Preheat the oven to 375 degrees F.
• In a mixing bowl beat the shortening and butter with an electric mixer on medium to high speed for 30 seconds. Add 1 1/4 cups of the flour and the brown sugar and beat until thoroughly combined. Add the eggs, 1 at a time, and mix until incorporated. Add the vanilla and baking soda. Beat in the remaining 1 1/4 cups flour and mix until well combined. Stir in chocolate chips.
• Using a large ice-cream scoop, place full scoops of the batter on a cookie sheet with no sides. Bake for 5 minutes or until they start to melt. Remove from oven and place on a cookie sheet with sides or a medium size jelly roll pan. Finish baking about 6 to 10 minutes or until cookie base is dark brown. Remove from oven and let cool. They can be sliced into squares or broken into pieces.

Steps:

• Preheat the pizzelle iron to medium-high heat.
• Whisk the sugar, egg whites, vanilla, and salt in a large bowl until frothy. Whisk in the butter, flour, and cinnamon until blended. Stir in the chocolate chips.
• Brush the pizzelle cooking surfaces with melted butter. Spoon 1 tablespoon of batter in the center of the pizzelle iron. Close the iron and cook until deep golden, about 3 minutes. Transfer the pizzelles to a cooling rack. Cool completely. Store the pizzelles airtight at room temperature.
• Chef's Note: The batter can also be cooked in a preheated and lightly oiled waffle iron. Pour 1/2 cupfuls of batter into the waffle iron and cook for about 3 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, peanut butter, egg, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add flour and stir until blended.
• Press dough into an ungreased 12- or 14-inch round pan.
• Bake in the preheated oven until pale and firm, about 10 minutes. Sprinkle marshmallows and chocolate chips over the entire 'pizza'. Continue baking until marshmallows start to brown, 5 to 8 minutes more. Let cool before slicing.

Steps:

• Heat the oven to 350 degrees. Sift flour, cornstarch, baking soda and salt into a large bowl. Set aside.
• Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes, on medium-high. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until the white streaks of flour just disappear, 5 to 10 seconds. Stir in chocolate chips.
• For one large rectangular pizza, transfer the dough to a sheet pan lined with parchment paper and flatten out with your fingers or a rubber spatula. For two cookies, divide the dough into two equal pieces on two separate sheet pans lined with parchment paper and flatten into the shape of a circle. Be sure to leave a border of at least 1 1/2 inches as cookie will spread.
• Bake until golden brown but still soft, 18 to 25 minutes. Transfer sheet to a wire rack for 10 minutes. Top as desired (see note). Cut in wedges and serve.

Steps:

• Preheat oven to 375 degrees.
• Lightly grease two 12 inch pizza pans.
• (I used butter flavored Pam) Cream butter, sugars, cream cheese and vanilla in a large bowl (thank God for KitchenAid stand mixers).
• Add eggs and beat until light.
• In a separate bowl, combine flour, baking soda, and salt.
• Slowly add flour mixture to butter mixture to form dough.
• Fold in chocolate chips and nuts.
• Divide dough in half and press each half evenly into pans.
• Bake 20 to 25 minutes or until lightly browned.

Steps:

• Preheat oven to 375°F Line large cookie sheet with parchment paper. On sheet of waxed paper, mix flour, baking soda, and salt until well blended.
• In 3-quart saucepan, melt butter on low. Remove pan from heat; with wire whisk, stir in brown sugar and granulated sugar until blended. Whisk in egg and vanilla extract. With wooden spoon, stir in flour mixture, then oats, chocolate chips, and walnuts until combined.
• Spoon batter into center of prepared cookie sheet. With spatula, spread batter to an even 8-in. round. Bake 18 minutes, or until cookie is golden brown. Let cool on cookie sheet on wire rack 15 minutes. Transfer to cutting board lined with waxed paper; cut cookie into 12 wedges and serve warm.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, beat together brown & white sugars, butter, egg and vanilla until creamy.
• Add flour and baking soda, mixing well. The dough will be stiff.
• Stir in chocolate chips.
• Spread evenly on a 12 inch pizza pan.
• Bake 12-15 minutes or until golden brown. (I made this yesterday and mine took 20 minutes in a deep dish pan). It looked a bit undercooked, but after cooling, it made a nice chewy cookie.
• Cool completely.
• Spread frosting over top of cookie, leaving a 1/4 inch border around the edges.
• Sprinkle with optional ingredients if desired.
• Cut into 16 wedges.

Steps:

• In a microwave-safe bowl, combine 2-1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts., Spread evenly on a 13-in. pizza pan that has been coated with cooking spray. Arrange cherries on top; sprinkle with coconut. , Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature.

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
• Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
• For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
• Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

Steps:

• Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool for 5 minutes; gently run a flexible metal spatula under crust to loosen. Cool completely., In a small bowl, beat cream cheese and sugar until blended. Spread over crust. In a large bowl, whisk cream and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese mixture; sprinkle with nuts. Refrigerate until serving.