Ingredients:
2 ounces Heavy Cream
3 ounces Dark baker’s chocolate
1 pound 15 ounce Chocolate chip
cookie dough, home made
3 ounces Milk baker’s chocolate, wafers
1/16 teaspoon ,one drop, Glucose
3 ounces White baker’s chocolate
INSTRUCTIONS:
Lightly grease a 10-inch pizza pie pan and place cookie dough inside. Use your
fingers to work it into a pizza shape. Once it is ready, bake it according to the
recipe or manufacturer’s instructions.
While the cookie is baking, use a chocolate shaver or vegetable peeler to shave
several ounces of white chocolate to represent cheese. Set it aside until later.
In a double boiler melt 2 or 3 ounces of dark chocolate. Once dark chocolate is
melted, add a drop of glucose (approximately 1/16 teaspoon) and two ounces
of heavy cream. Stir well until it is fully blended and returns to a dark chocolate
color. The glucose and cream will make this into a ganachethat will stay
soft even after cooling.
When the cookie is ready, remove it from the oven and allow to cool for several
minutes. Note, that due to size, it may need to bake longer than small cookies,
allow an additional 5 minutes for cooling. The cookies can be tested the same
way as a cake –insert a toothpick and if it comes out clean it is done.
While the cookie is cooling, make a topping by dicing some milk chocolate
wafers with a sharp knife. Be sure to use a cutting board to protect your counter
and your knife.
Spoon the dark chocolate ganache“sauce” onto the cookie. Do not go all the way
to the edges, to simulate a pizza crust. Sprinkle on your white chocolate (cheese)
and your milk chocolate (topping). Use a pizza cutter to make slices before
everything hardens. Let it cool fully before removing the slices, however slicing
the pie while still warm allow for easier and neater serving later.
