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)
Dessert Prep
Prepare your dough two days in advance to allow for proper fermentation.
On the day, whip the cream cheese, sugar, Biscoff butter, and vanilla until smooth. Add thickened cream and beat until light.
Crush the Biscoff cookies in a bag.
Melt 3 tbsp of Biscoff butter in the microwave (10–15 sec). Pour into a piping bag or squeeze bottle.
Pre-bake the Dough Preheat oven until the stone hits 425°C. For store-bought dough, aim for 330–355°C.
Stretch dough to 12 inches. Use foil to cover the centre and keep it flat during baking.
Cook for 90–120 seconds, rotating often. Remove foil and cool.
Finishing
Once fully cool, add a light and even layer of the cookie butter filling to the center of the pizza. Add the crushed Biscoff cookies. Drizzle with melted cookie butter. Add a cream-filled cookie to the center if desired. Indulge!
Let's Cook!