Pizza Today’s Gingerbread Wreath “Pizza”


 

Pizza Today's Gingerbread Wreath "Pizza"
 
The Pizza Today team was challenged by our Man on the Street Scott Wiener, founder of Scott's Pizza Tours in NYC, to create a holiday pizza in the #holidaypizzachallenge.
Author:
Recipe type: Dessert
Ingredients
  • ½ cup butter, chopped
  • 1 cup brown sugar, firmly packed
  • ¾ cup honey
  • ¼ cup hot honey
  • 2 eggs, lightly whisked
  • 4 cups plain flour, sifted
  • 1 teaspoon baking soda
  • 1 cup self-raising flour, sifted
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • 1½ teaspoons ground cloves
  • ½ cup of peanut butter
  • ⅓ cup crushed white chocolate covered pretzels
  • ⅓ cup candied pecans
  • ¼ cup green MnMs
  • ¼ cup mascarpone cheese
  • 3 tablespoons vanilla pudding
  • ¼ cup vanilla icing
  • Red food coloring
Instructions
  1. In a saucepan, stir the sugar, both types of honey and butter over low heat until the sugar is dissolved and the butter melts.
  2. Once cooled, pour the syrup into a large bowl and add the eggs.
  3. Combine in the flour, ginger, cinnamon, cloves and baking soda and mix with a fork until well sifted.
  4. Put mixture onto a lightly floured surface and knead until smooth.
  5. Cover with plastic wrap. Place in the fridge for 1 hour to cool.
  6. Once the dough is cold, place the mound on parchment paper.
  7. Use a rolling pin to flatten to ½–inch thick.
  8. Use 14-inch deep dish pizza pan as a cookie cutter and cut around pan with a pizza cutter.
  9. Use a smaller pizza pan or ramekin to cut the center hole of your wreath out.
  10. Transfer parchment paper to a cookie sheet. Bake at 350 F until browned, about 14 minutes.
    For the “pizza”:
  11. While the cookie is still warm, spread about a ½ cup of peanut butter atop the wreath.
  12. Top the pizza in this order: crushed white chocolate covered pretzels, candied pecans and green MnMs.
  13. In a bowl, mix together three tablespoons of vanilla pudding with ¼ cup mascarpone cheese.
  14. Place mixture in a pastry bag with a metal decorator’s tip, or simply use a spoon to dollop sweetened mixture around the cookie.
  15. Place one red MnM on top of each dollop.
  16. Mix together red food coloring and vanilla icing to desired redness.
  17. Place icing in a pastry bag with a tip or use a plastic bag and cut a corner to draw a large red bow at the top of the wreath.
  18. Cut and serve in cookie-sized pieces.

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