Vegan Chocoholic Cookie Pizza
Ingredients
12 Doughlicious Vegan Double Chocolate Dough Balls
A little flour, for rolling
For the topping:
About 5 tbsp Plant Kitchen Chocolate Hazelnut Spread
To decorate:
Fruit: fresh strawberries and raspberries, sliced
Nuts: chopped almonds and hazelnuts
Sweeties: Plant Kitchen marshmallows, snipped into smaller pieces
Decadent double chocolate vegan cookie dough, smooth chocolate and hazelnut spread – all finished off with fresh fruit, crunchy nuts and sweet marshmallows… can you think of anything more delicious? What’s more – it is 100% vegan too
Method
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm round tin with greaseproof paper.
Tip the Vegan Double Chocolate Cookie 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.
Top with Plant Kitchen Chocolate Hazelnut Spread, using the back of a spoon to spread in a smooth and even layer.
Top with your choice of decorations we love mixing and matching for the perfect combination of juicy fruit, crunchy nuts and sweet marshmallows.
Cut into slices and enjoy!
Cook’s Tip
You can get creative with your toppings; dried fruit also works well (or your favourite sweeties!).
