Heat oven to 350 degrees F. Lightly sprinkle Large Round Stone with flour.
Shape cookie dough into a ball in center of baking stone. Using lightly
floured Baker's Roller, roll out dough to a 14-inch circle, about 1/4 inch thick.
Bake for 16 to 18 minutes or until light golden brown.
Cool for 10 minutes.
Carefully loosen cookie from baking stone using Utility Knife; cool completely
on baking stone.
In Classic Batter Bowl, microwave cream cheese on HIGH 30 seconds or until
softened; whisk until smooth using Stainless Steel Whisk. Add whipped topping;
whisk until smooth (mixture will be thick). Spread cream cheese mixture over
cookie to within 1/2 inch of edge using Small Mix 'N Scraper.
Chop peanuts using Food Chopper. Coarsely chop chocolate bars using Crinkle
Cutter. Sprinkle peanuts and chocolate over pizza. Slice bananas with Egg Slicer
Plus; arrange bananas and pineapple over pizza. Spoon strawberry topping evenly
over fruit using Adjustable Measuring Spoon.
Slice pizza into 16 wedges using Pizza Cutter; serve using Mini-Serving
Yield: 16 servings or 24 sample servings
Nutrients per serving: Calories 320, Total Fat 17 g, Saturated Fat 8 g, Cholesterol
25 mg, Carbohydrate 39 g, Protein 3 g, Sodium 200 mg, Fiber 1 g