A little flour, for rolling
For the topping:
About 2-3 tbsp of chocolate and hazelnut spread
About 2-3 tbsp of salted caramel and chocolate spread
Selection of sweets (e.g. fudge pieces, chocolate chips, chocolate jazzies, M&Ms etc)
Good-quality white chocolate, melted
We have combined 2 of our favourite foods – popcorn and cookies – to create this delicious cookie pizza! Think gourmet cookie dough, alternative slices of smooth chocolate and hazelnut and salted caramel and chocolate spread, crunchy popcorn, your choice of chocolate and sweeties – all finished off with a drizzle of sweet white chocolate
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm round tin with greaseproof paper.
Tip the Chocolate Chip Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface and rolling pin with flour and roll out into a circle just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.
Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool completely.
Carefully remove from the tin and peel off the greaseproof. Set onto a flat plate. Mark out 6 slices.
Spread alternate slices with the chocolate and hazelnut and salted caramel and chocolate spread.
Sprinkle Popcorn Shed Pop’n’Choc Popcorn on 2 slices topped with the salted caramel and chocolate spread. Repeat with the Popcorn Shed Salted Caramel Popcorn on 2 slices topped with chocolate and hazelnut spread. Decorate the remaining 2 slices with your choice of chocolates and sweets (you can also add smaller sweeties/chocolates on the popcorn slices). Drizzle with the melted chocolate.