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Moana-Inspired Cookie Pizza

This dessert pizza is your one-way ticket to the island of Motunui. Set sail across a sweet sea of blue spirulina cream cheese frosting topped with roasted pineapple, white chocolate, macadamia nuts, and orchids and surrounded by toasted coconut sand. Garnish with a heart of Te Fiti cookie.

Tasty Team

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 15 min

1 hr 15 min

Total Time

1 hr 45 min

1 hr 45 min

Prep Time

20 minutes

20 min

Cook Time

1 hr 15 min

1 hr 15 min

Ingredients

for 8 servings

  • nonstick cooking spray, for greasing
  • ½ small pineapple, cored, cut in 1/2 in (1.24 cm) rounds and quartered
  • 4 tablespoons demerara sugar, divided
  • 6 oz cream cheese (180 g)
  • 2 tablespoons heavy cream
  • 2 tablespoons granulated sugar
  • ¼ teaspoon blue spirulina powder
  • 16 oz sugar cookie dough (480 g)
  • 1 tablespoon dark green royal icing
  • 1 teaspoon light green royal icing
  • ¼ cup white chocolate chip (40 g)
  • ¼ teaspoon coconut oil
  • 2 tablespoons unsalted butter, melted
  • ½ cup shredded coconut (50 g), toasted
  • 2 tablespoons roasted macadamia nuts, roughly chopped
  • 3 edible orchids

Nutrition Info

    Calories 512
    Fat 30g
    Carbs 56g
    Fiber 2g
    Sugar 40g
    Protein 4g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 425°F (220°C). Line a baking sheet with a nonstick baking mat or parchment paper greased with nonstick spray.
  2. Arrange the pineapple slices on the prepared baking sheet and sprinkle with 2 tablespoons of demerara sugar. Roast the pineapple for 15 minutes. Remove from the oven and flip the pineapple slices over, then sprinkle with the remaining 2 tablespoons of demerara sugar. Return to the oven for 10 minutes more, until the pineapple is beginning to caramelize, but not brown. Remove from the oven and let cool until ready to use. Reduce the oven temperature to 350°F (180°C).
  3. Add the cream cheese, heavy cream, granulated sugar, and spirulina to the food processor. Process until smooth and homogenous in color, about 1 minute, scraping down the sides as necessary. Transfer to a medium bowl and refrigerate until ready to use.
  4. Reserve 1½ teaspoons of sugar cookie dough, then roll the remaining dough between 2 pieces of parchment paper into a ¼-inch-thick disc. Transfer the dough disc to the bottom of a 12-inch springform pan, then secure the ring. Bake the large cookie for 18–20 minutes, until golden brown.
  5. Line a small baking sheet with parchment paper. Shape the reserved cookie dough into a flat 2 x 1½-inch oval on the baking sheet. Bake for 10–12 minutes, until golden brown on the bottom. Remove from the oven and let both cookies cool completely.
  6. Pipe the dark green royal icing over the small cookie, spreading evenly. Let dry completely, 10 minutes. Once dry, pipe the light green royal icing on top in the shape of a wave/swirl.
  7. In a small, microwave-safe bowl, combine the white chocolate chips and coconut oil. Microwave on medium power in 30-second intervals, stirring between, until the chips are just beginning to soften and melt. Stir with a small rubber spatula until smooth. Transfer to a small piping bag and cut an opening ¼ inch from the tip.
  8. Remove the springform ring and transfer the large round cookie to a cutting board or serving platter. Using an offset spatula, spread the cream cheese mixture across the center of the cookie crust, leaving a 1-inch border around the edges.
  9. Using a pastry brush, brush the edges of the cookie crust with the melted butter. Sprinkle the toasted coconut around the edges. It’s okay if some of the sand gets on the cream cheese; it should look like the shores of the beach. Arrange the caramelized pineapple on top, leaving a space in the center for the small cookie. Drizzle the melted white chocolate in a swirl around the pizza. Place the small cookie on the center of the pizza. Top with the macadamia nuts and orchids.
  10. Slice into wedges and serve immediately.
  11. Enjoy!

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