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Steph's Caribbean Delight Cookie Pizza




Source of Recipe


Stephanie Burdette


Recipe Introduction


Stephanie made this for us during their visit in June 2008. She made it to go with a wonderful Caribbean-style dinner that she made with Jerk Pork Tenderloin with a chipotle/apricot glaze, cous cous and salad. This 'pizza' is so good! You can make the rum sauce from scratch or you can do like Stephanie did this time and use a good bottled caramel sauce and some rum. This stuck to my pizza stone at the edges, so I think lining the stone with parchment paper or Release foil would be a good idea.



List of Ingredients




COOKY & TOPPING:
2 16 oz pkgs of Nestle White Chocolate Macadamia Nut cookie dough
1 sm. mandarin oranges (drain well & place on paper towels)
1 8 oz can pineapple tidbits (drain well & place on paper towels)
1/2 C Mauna Loa Honey Roasted or regular Macadamia Nuts (chopped)
1/2 C sweetened flake coconut (lightly toasted)
Use 2/3rd or appx 2 C - Philly Ready-to-Eat Cheesecake filling 24.2 oz container

Rum Sauce Ingredients
1/4 C butter (not melted)
1/2 C whipping cream
1/2 C packed brown sugar
dash of salt
2 Tbsp rum (I used dark rum & spiced rum)


Recipe



Preheat oven to 350 degrees.

Grease 15” pizza pan or baking stone (recommended) with Crisco shortening. [I'd line with parchment or Release]. Open packages of cookie dough, remove 5 squares of dough, reserve for another use. With remaining dough combine the squares to form several tennis sized balls. Place dough on pan/stone forming a circle & place 1 ball in the middle.
Press cookie dough together & out to within 1” of edges, forming 1 big cookie, about ¼” thick.

Bake for appx 20 to 25 mins or until golden brown but not overdone.

While cookie is baking, in medium saucepan, combine butter, whipping cream, brown sugar & salt. Heat over medium-high heat, stirring frequently until boiling. Continue boiling for appx 1 to 2 minutes, stirring constantly. Do not allow mixture to burn or scorch. Remove from heat & stir in rums. Note: When mixture is completely cooled it will be thicker.
Remove cookie from oven, & allow it to cool completely on pan or stone. Once cooled, transfer the cookie to a pizza box before beginning add toppings. If the cookie sticks a little, using a serrated knife, slide it under all sides of the cookie to release it from pan.

Stir cheesecake filling to make smooth. Spread out to about 1/4” of the cookie edge. Arrange oranges & pineapple tidbits around cookie. Sprinkle with chopped macadamia nuts & toasted coconut. Drizzle cooled rum sauce over all of the toppings.

Refrigerate until ready to serve.