Dessert lovers, meet your new favorite indulgence: this cookie dough pizza recipe blends the joy of cookie dough with the iconic round shape of a pizza—a treat that’s as playful as it is delicious. Here, you start with a soft, buttery cookie dough base that bakes into a golden disk, crafting a dessert that’s perfect for sharing or serving as a show-stopping party centerpiece.
The magic begins by creaming butter with both granulated and brown sugar, then beating in an egg and vanilla until the mixture is light and fluffy. Next, you fold in flour, baking soda, and a pinch of salt until the dough comes together. You press the dough onto a pizza pan or baking sheet, shaping it into a thin, even circle. As it bakes, the edges puff slightly and turn golden while the center stays tender—resulting in the best of both cookie and crust.
Once it’s out of the oven, the dough is still warm and ready for creativity. Add toppings like melted chocolate, frosting, colorful sprinkles, caramel drizzle, or fresh fruit. It’s incredibly customizable and endlessly playful.
This cookie dough pizza hits home whether you’re celebrating a birthday, hosting a gathering, or craving something sweet with a twist. Because it uses simple pantry ingredients and minimal techniques, it’s approachable for bakers of all levels.
In every slice, you get buttery cookie richness, inviting warmth, and the satisfaction of a dessert that feels both nostalgic and novel. Get ready to impress your family, delight your friends, and maybe even start a new baking tradition with this fun, easy, and delicious dessert pizza.
Ingredients
- 3/4-1 cup (200-245 g) + 1 tbsp (13 g) lukewarm water (divided)
- 1/2 tsp honey
- 2 tsp active dry yeast
- 2 cups (260 g) + 3 tbsp (40 g) Gideon Milling White Bread Flour (divided)
- 1 tsp salt
Method
- Mix 1/4 cup of water, honey, and yeast in a small bowl. Let it sit for 5 minutes, then stir.
- In a large bowl, add the flour, make a well in the centre, and add the yeast mixture and 1/2 cup of water (if too dry then add the extra 1/4 cup of water 1 tbsp at a time until you reach a wettish dough). Mix with a wooden spoon. When almost fully mixed, add the salt and finish mixing. The dough will be loose and sticky. Sprinkle the top with 1 1/2 tbsp of flour.
- Cover the bowl with a large tea towel, place in a warm, draft-free area, and let rise for 90 minutes.
- Preheat oven to 220°C. Line a cookie sheet with parchment paper and sprinkle with 1 1/2 tbsp of flour.
- Carefully move the dough from the bowl to the prepared cookie sheet, making sure that the floured top of the dough remains on the top.
- With a spatula, form the dough into an oblong loaf. Place 5 or 6 ice cubes on a pan on the bottom of the oven to create a vapour, or add the pan when pre-heating the oven an pour 1 cup of very hot water into the pan before adding the dough. Bake for approximately 20-25 minutes. Let cool and serve. Enjoy!
Adapted from recipe by Rosemary Molloy.
