4 heaped teaspoons smooth strawberry or raspberry jam
100g (3 1/2 oz) white chocolate, grated
sweets to decorate (e.g. mini marshmallows)
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:15min › Ready in:35min
Preheat oven to 200 C / Gas 6.
Cream together the butter and sugar until smooth and fluffy. Mix in the vanilla extract, and then the flour. Gradually add enough milk to make a smooth but not sticky dough.
Divide the dough between two round Victoria sandwich tins (silicone tins work well; if using metal ones you will need to grease and line them first.) Using floured hands, squash the dough into the pans so that it covers the base completely, right the way to the edges.
Bake in the preheated oven for 10 to 15 minutes until starting to brown around the edges - the dough should still feel soft. Remove from the oven and place the tins on a wire rack to cool a little.
When the cookie bases are cool enough to handle, but still warm, they're ready for decorating. It's easiest to do this while they're still in the tins. Put 2 teaspoons jam on each base and spread it all over with the back of a spoon - this is to represent the 'tomato sauce'. Sprinkle grated white chocolate all over them to represent cheese; then decorate however you like (we used mini marshmallows, chocolate chips and Smarties®, but you could also use fudge pieces, Maltesers®, chocolate buttons, Rolos® or anything you fancy).
Use a pizza cutter to cut your 'pizzas' into eight slices each. (This is best done when they're still slightly warm.) Then enjoy!
I made this recipe with my three and four year-old boys, so it should be simple enough for children of almost any age to enjoy making! As the cookie dough does not contain any raw egg, it's safe for little ones and mums-to-be too!