Snack: Snickerdoodle Cookie Pizza

This recipe includes superfoods such as:

Cinnamon

Health benefits of Snickerdoodle Cookie Pizza

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

Cooking spray
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon sea salt
3/4 teaspoon cream of tartar
2 sticks unsalted butter, softened
1 cup plus 2 tablespoons sugar
3 large egg yolks
2 tablespoons pure vanilla extract
1/2 teaspoon ground cinnamon

Instructions

Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
For the pizza: In a medium bowl, whisk together the flour, baking soda, salt and cream of tartar. Set aside.
In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg yolks and vanilla and beat until combined. With the mixer on low speed, gradually add the flour and mix until just combined.
Transfer the dough to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon and the remaining 2 tablespoons sugar. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the raspberry drizzle: Combine the raspberries, vodka, thyme and pinch of salt in a blender or food processor and pulse until smooth. Strain and store in the refrigerator until needed.
Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie pieces, berries and chocolate chips on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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