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Press one refrigerated sugar cookie dough into a 14 inch pizza pan and bake at 350 degrees F for 15 minutes or until golden brown. Cool thoroughly on wire rack. Beat together cream cheese, peanut butter, brown sugar and milk until smooth Spread over the cooled crust. Combine apples and soda.

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Preheat the oven to 350°F. Prepare the sugar cookie mix according to the package instructions. Drop the dough onto a pizza stone and roll it out smoothly to form the round pizza crust. Bake for 15 minutes or until the crust is golden brown and crispy.

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Preheat oven to 375 Degrees F. Lightly spray Large round pizza stone or pan with oil. Set aside. In a large mixing bowl cream together both sugars, coconut oil, butter, egg, and vanilla. In a separate bowl mix together flour, cream of tartar, salt, and baking soda. Add dry ingredients to wet ingredients; mix well.

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Make the crust: Whisk the flour, cornstarch, baking powder, and salt together in a medium bowl. In a large bowl using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla.

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In a bowl add cream cheese, heavy cream, and butter. Mix with an electric mixture until creamy. Slowly, add in powdered sugar and cinnamon. Spread cream cheese mixture over the cookie crust. Add diced apples and pecans over the cream cheese mixture. Drizzle caramel sauce over the entire pizza and slice into 8 slices.

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Pizza Cookie Crust. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In a large bowl, with mixer at low speed, beat sugar and butter until blended. Increase speed to high; beat until light and fluffy (about 3 minutes). At medium speed, beat in egg, ricotta cheese, vanilla until well combined. Reduce speed to low.

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Step 2. Add granulated sugar and cream together for 2-3 minutes until lighter in color and fluffier in texture. Step 3. Mix in the egg and vanilla. Step 4. Mix in the baking powder, salt, and flour. Step 5. Press dough into a greased 9-inch springform pan.

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In small bowl, beat cream cheese, powdered sugar and brown sugar with electric mixer on medium speed until fluffy. Spread mixture over crust. Slice apples, and arrange over cream cheese mixture. 4. Drizzle caramel topping over apples, then sprinkle with toffee bits. Refrigerate until ready to serve.

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Spread the sugar cookie dough out evenly, approx 12″ in diameter. Bake for 17-18 minutes until dough is golden around the edges and just set in the center. Transfer pan to a wire rack to cool completely. While cookie is cooling combine your cream cheese, vanilla and brown sugar in a mixing bowl and beat together for 1 minute until smooth.

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Form into a ball and press into a circle. Place another sheet of parchment or plastic over the dough and then roll into a circle about 10-ish inches in diameter. If desired, sprinkle coarse sugar around the outside inch of your dough and lightly press in. Chill your circle for 30-60 minutes. Preheat oven to 350 degrees.

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Spray 12-inch pizza pan with cooking spray. In medium bowl, stir cookie mix, butter and egg until soft dough forms. Press dough evenly in pan. Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan on cooling rack, about 1 hour. In small bowl, mix frosting and 1/4 cup caramel topping. Spread frosting mixture over crust.

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Preheat oven to 375°F. For the crust, line a 10-12-inch circular pan with tin foil and spray with cooking spray. Press the cookie dough onto the bottom of the pan. Bake for 13-15 minutes. Let cool completely after removing from the oven. For the frosting, mix the cream cheese until creamy.

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Sugar Cookie Crust: Preheat the oven to 375˚F. Beat the butter and shortening together. Add granulated sugar and cream together for 2-3 minutes until lighter in color and fluffier in texture. Beat in the egg and vanilla. Mix in the baking powder, salt, and flour.

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Scrape down the sides as needed. In a medium bowl, whisk together flour, salt, baking powder, and baking soda. With the mixer running on low speed, slowly add dry ingredients to wet ingredients.

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Bake for 15-18 minutes. Meanwhile, beat cream cheese with powdered sugar and 1/4 cup caramel sauce. Blend for about 3-5 minutes until light and fluffy. Spread cream cheese over cooled cookie pizza. Arrange sliced apples over cream cheese layer. Add chopped cashews and drizzle with remaining caramel sauce.

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Prep the apples. While your crust is cooling and baking, move onto the apples. Peel and chop them into small bite sized chunks. Cook the apples. Mix up your ingredients and cook on the stove until your apples are softened. Add in your caramel sauce and continue to cook, then let the apples cool. Make frosting.