If you're looking to use your Pi Pizza Oven for something indulgent and sweet, look no further! This simple and satisfying recipe from Steffano Veila at Pala Pizza hits the spot. Using Biscoff's famous cookie butter, Velia transforms the delectable spread into a dessert you'll crave at the end of every meal.
Equipment
Ingredients
Dough
- 3 dough balls
Cookie Butter Filling
- 225g cream cheese, room temperature
- ¾ cup granulated sugar
- ¾ cup Biscoff cookie butter
- 1 tsp vanilla extract
- 1¼ cups heavy cream
Toppings
- 6 Biscoff cookies, crushed
- 3 tbsp Biscoff cookie butter
- 1 Biscoff cream cookie (optional)
Instructions
Dessert Prep Prepare dough 48 hours in advance for cold fermentation.
Mix the cream cheese, sugar, cookie butter, and vanilla until smooth. Add cream and beat until airy.
Crush cookies in a ziplock bag. Melt 3 tbsp cookie butter for 10–15 seconds, then place in a piping bag.
Pre-bake the Dough Heat oven until the stone reaches 425°C. For NY-style or pre-made dough, heat to 330–355°C.
Shape dough into a 12-inch circle. Cover the middle with foil to prevent rising.
Bake for 90–120 seconds, turning often. Let cool.
Finishing
Spread the filling, top with crushed cookies, drizzle melted butter, and garnish with a cream cookie. Enjoy!