Chocolate chip cookie pizza


1 pkg (18 oz/510 g) refrigerated chocolate chip cookie dough
1/2 cup (125 mL) chocolate ice cream topping
3/4 cup (175 mL) milk chocolate covered caramel baking bits or chocolate chips
1/3 cup (75 mL) salted peanuts
1 banana, thinly sliced
2 tbsp (25 mL) butterscotch ice cream topping
Vanilla ice cream

Press cookie dough into a greased 12 inch (30 cm) pizza pan. Place a brick directly on grid on natural gas
barbecue. Place pan on top of brick. Bake, with lid down, over low heat until cookie is lightly golden
around edges and top is set but not dry. Drizzle chocolate topping over cookie. Sprinkle with baking bits
and peanuts. Return to barbecue and bake, with lid down, until baking bits are softened, about 5 - 7
minutes. Top with sliced banana and drizzle with butterscotch topping. Serve warm with ice cream.

Serves 8 - 10.

Preparation Tip: The ATCO Blue Flame Kitchen used Hershey Chipits brand pure milk chocolate
covered caramels for the baking bits in this recipe. They can be found in the baking aisle of most grocery
stores. If desired, use chocolate instead of butterscotch ice cream topping.

ATCO Gas Blue Flame Kitchen