Cookie Dough Stuffed Crust Pizza
I always noticed that dessert pizzas were a hit at our local pizzeria, but nothing hits quite like cutting into a gooey slice with a surprise cookie dough center. People cannot believe how well the flavors go together.
Ingredients
- Large pizza dough: I recommend a dough with some chew to stand up to the sweet fillings and you can use store-bought or homemade
- Edible cookie dough: Choose a dough made for eating raw with heat-treated flour and no eggs This is the magic inside the crust and you can use classic chocolate chip or your favorite flavor
- Shredded mozzarella cheese (optional for sealing the crust): I know it sounds odd but mozzarella helps glue everything shut and since it is mild it does not overpower the dessert vibes
- Vanilla glaze or cream cheese icing: This is what makes the pizza luscious and sweet Look for something spreadable not too runny
- Salted pretzels: Either whole if you want big crunch or crushed for more uniform coverage The salt balances the sweetness perfectly
- Chocolate sauce: Melted chocolate or Nutella both work Warm to drizzle
- Salted caramel sauce: Look for a caramel sauce with a little salt or make your own at home
Step-by-Step Instructions
- Prepare the Pan and Oven:
- Start by preheating your oven to 190 degrees Celsius or 375 degrees Fahrenheit Get a pizza pan or rimmed baking tray ready and dust lightly with flour so the dough does not stick
- Roll and Stuff the Dough:
- Roll your pizza dough out into a large circle or rectangle aimed for about one centimeter thickness Lay it out on the prepared pan Distribute scoops of edible cookie dough evenly around the outer edge Then fold the dough over the cookie dough border pressing tightly so no filling escapes if needed run a finger of water around the inside edge to help it seal Sprinkle some shredded mozzarella over the seam and press again if using
- Bake the Crust:
- Pop the stuffed crust pizza in the oven and bake for 12 to 15 minutes The goal is for the crust to look just barely golden and puffed Your kitchen will start to smell like a cookie bakery as the dough bakes and some melted chocolate wafts out
- Finish with Toppings:
- Immediately after removing from oven transfer to a wire rack if possible and spread a thick layer of vanilla glaze or cream cheese icing right to the crust edges Scatter salted pretzels generously across the entire pizza Get in there with your hands for extra impact
- Drizzle with Chocolate and Caramel:
- Warm your chocolate sauce or Nutella until pourable Drizzle wildly over the top This is where you can make pretty zigzags if you wish Follow with salted caramel sauce letting some pool into the pretzel nooks
- Slice and Serve:
- Let the pizza set up for five minutes so the glazes do not run everywhere Slice into wedges and serve either warm gooey or at room temperature for a firmer bite Best eaten fresh but leftovers will be coveted
You Must Know
- Sweet and salty combo is the real star
- Easy to double for parties or sleepovers
- Edible cookie dough is essential for safety do not use regular raw dough
Storage Tips
This pizza will keep covered at room temperature for up to one day but any longer and the crust may get soggy Pop leftovers in the fridge covered with foil and eat within two days The cookie dough will firm up as it chills so take it out 15 minutes before serving for soft texture again
Ingredient Substitutions
If you want a nut-free version use a sunflower seed based cookie dough and skip Nutella in the drizzle Vegan options include swapping in a plant based pizza dough plus coconut based icing and vegan chocolate sauce for drizzling Gluten free doughs and edible cookie doughs are widely available too
Pro Tips
- Refrigerating pizza dough for ten minutes makes it easier to roll and stuff
- Do not overfill the crust or the cookie dough will burst out while baking
- Let kids crush the pretzels by hand for an extra fun prep moment
Ingredients
→ Stuffed Crust
→ Toppings
Steps
Preheat oven to 190°C (375°F).
Roll out the pizza dough onto a baking tray or pizza pan.
Spoon cookie dough evenly around the edge of the dough. Fold the dough over the cookie dough and seal tightly to form a stuffed crust.
Bake the crust for 12–15 minutes until lightly golden.
Remove from oven and spread vanilla glaze evenly over the pizza base.
Scatter salted pretzels over the top.
Drizzle chocolate sauce generously across the pizza.
Finish with a drizzle of salted caramel sauce.
Slice and serve warm or at room temperature.
Tips
- Use edible cookie dough to ensure safety when consuming raw dough.
- This dessert pizza pairs well with a scoop of vanilla ice cream.
Required Tools
- Baking tray or pizza pan
- Oven
- Spatula or spoon
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
- Contains gluten from pizza dough.
- Contains dairy from cookie dough, glaze, and optional mozzarella.
- Contains nuts if using Nutella or nut-based caramel sauce.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
- Calories: 385
- Fats: 18 g
- Carbohydrates: 45 g
- Proteins: 5 g