Chocolate Cookie Pizza

Pizza ‘Dough’  
1 C plus 2 tbsp all-purpose flour
1⁄2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp sea salt
1⁄3 C unsweetened cocoa powder
1⁄4 C + 2 tbsp The Well Dressed Olive Blood Orange EV Olive Oil 
1⁄2 C light brown sugar, lighted packed
1⁄2 C granulated sugar
1 large egg, room temperature
1⁄2 tsp good vanilla extract

Pizza ‘Sauce’ 
8 oz mascarpone cheese
1⁄4 C confectionary sugar
1⁄2 tsp good vanilla extract
1 tsp orange zest
pinch of sea salt

Pizza ‘Topping’ 
1⁄4 C The Well Dressed Olive Dark Chocolate Balsamic Vinegar
1⁄2 tsp good vanilla extract
1 qt. strawberries, hulled, washed, pat dry and sliced

Preheat oven to 325° with rack in center of oven. Cut a circle of parchment paper to line round pizza pan. Set aside.

In medium bowl, whisk together the first 5 dough ingredients. In a large bowl, beat olive oil with the two sugars until well combined and fluffy. Beat in the egg and vanilla. Gradually add the dry mixture until just blended. Wrap in plastic, rolling to create a log approximately 10” long. Freeze for 30 minutes.

While dough is firming, in a medium bowl whisk all sauce ingredients until smooth. Refrigerate until ready to use.

For the topping simmer balsamic vinegar in a small saucepan for 5-6 minutes.

Remove from heat and stir in vanilla. Cool completely.

Remove dough from freezer and roll gently on counter to reform the log for easier slicing. Unwrap and cut into 1⁄8” slices. Place the first slice in the center of the pan and, overlapping slightly, continue in a spiral pattern forming a 12” pizza. Bake for 15-18 minutes. Cool completely on rack.

Spread chilled sauce on cooled dough leaving a 1-inch border. Beginning 1 inch from the edge of the sauce arrange the strawberries in a spiral pattern or place randomly. With a spoon, drizzle the balsamic reduction in long zig zags across the pizza. Cut into wedges.