Cronuts. Duffins. Dagels. Bruffins. I’m not sure what it is about hybrid bakery products that I find so amusing, but whenever I see them – the cheeky yet artful blending of the best of two beloved classics and some reckless portmanteau assigned – I giggle like a schoolgirl. Sure, they’re classics for a reason… but weren’t rules made to be broken?
With that in mind, let me introduce you to the pizzcuit.
The pizzcuit is a rather delightful combination of glorious crumbly cookie and the harmonious shape of a pizza. Baked in a large circle and cut into slices, the pizzcuit is a family cookie. And by that I mean it’s sweet and nutty and special and made for sharing.
There’s a cup of oats in this cookie, which makes the edges chewy and a little crisp, and the centre stays fudgy and moreish. I haven’t strayed too far from the original recipe except to choose hazelnuts over walnuts and a different type of dark sugar – and I’ll admit it took me two goes to get this right!
So here’s what I learned:
- Be careful about how you chop your chocolate. Too fine and you don’t get those satisfying chocolate chunks; too large and the cookie won’t hold together properly. 1cm chunks is as large as you should go.
- Use a pizza tray or the bottom of a cake mould. It’s possible to shape a perfect circle with your hands, but it won’t stay perfect for long when it goes in the oven. This cookie spreads at least a good 2cm in every direction.
- It’s super hard to resist eating a warm cookie, so you should definitely split the dough into 2 batches and make smaller pizzas so you can dive in right away and still have something to show the guests the next day. Or you can make one large pizza cookie and feel smug about your self-control, don’t mind me.
Hazelnut chocolate chip cookie pizza
¾ cup flour
¼ tsp salt
¼ tsp baking soda
6 tbsps butter
1/3 cup muscovado sugar
1/3 cup white sugar
1 tsp vanilla extract
1 cup oats
¾ cup dark chocolate, chopped
½ cup hazelnuts
Sift the flour, salt and baking soda together in a large bowl.
In a saucepan, melt the butter on low. Remove from heat and stir in the sugars.
When slightly cool, whisk in the egg and vanilla.
Pour into the flour mixture and combine with a wooden spoon.
Stir in the oats, dark chocolate and nuts
Spoon the batter onto a pizza tray lined with baking paper, then shape into a neat circle. Bake for 20 minutes at 190C, allow to cool for 5 minutes on the tray and then slide onto wire rack to cool for another 10 minutes.
Cut into slices and serve with glasses of (almond) milk.