Preheat the oven to 350 degrees F. Line a 14-inch round baking pan with parchment and spray with cooking spray.
For the pizza: In a medium bowl, whisk
together the flour, baking soda
, salt and cream of tartar. Set aside.
In the bowl of an electric mixer, combine the butter and 1 cup sugar. Beat on high speed until light and fluffy, about 4 minutes. Add the egg
yolks and vanilla and beat until combined. With the mixer
on low speed, gradually add the flour and mix until just combined.
Transfer the dough
to the prepared baking pan and spread into the pan, leaving a 1-inch gap around the edge (to allow for spreading). In a small bowl, combine the cinnamon
and the remaining 2 tablespoons sugar
. Sprinkle over the dough. Bake until the cookie is brown at the edges, 12 to 18 minutes. Transfer to a wire rack to cool completely.
Meanwhile, make the raspberry drizzle
: Combine the raspberries
, vodka, thyme
and pinch of salt in a blender
or food processor
until smooth. Strain
and store in the refrigerator until needed.
Before serving, spread the cookie with chocolate ganache, leaving about 1-inch border. Scatter the brownie
pieces, berries and chocolate chips
on top of the pizza. Spoon about 1/4 cup raspberry drizzle over the top (reserving remaining drizzle for another use). Sprinkle with sea salt. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.