Step 1

Prepare your pizza dough two days ahead of time to give the dough time to cold ferment.

Step 2

On bake day, begin by making the cookie butter filling. In a large mixing bowl or stand mixer, mix together cream cheese, 3/4 cup cookie butter, granulated sugar, and vanilla extract until smooth. Pour in heavy whipping cream and mix on medium-high speed until light and airy.

Step 3

In a ziplock bag, add the Biscoff cookies and crush into fine crumbs. Set aside.

Step 4

Add the 3 tbsp of cookie butter to a microwavable bowl and heat for 10-15 seconds or until lightly melted. Place into a piping back or drizzle bottle.

Step 5

Preheat your Solo Pi pizza oven until the center of the stone reaches 800F. Alternatively, if using a NY Style or store-bought dough, heat it until the stone reaches 625-675F.

Step 6

Stretch out your dough into a 12" circle. Form a disk out of aluminum foil to cover the area where the toppings will be placed. You can also cover a 10" stainless steel pan lid with aluminum foil to create the perfect shape. Place the aluminum foil in the center of the pizza dough; this will prevent the middle from puffing up and keep a nice crust ring.

Step 7

Launch into your pizza oven and cook for 90 - 120 seconds, ensuring to rotate frequently as needed until the crust is evenly browned.

Step 8

Remove from the oven, carefully remove the aluminum foil, and allow to cool on a wire rack

Step 9

Once fully cool, add a light and even layer of the cookie butter filling to the center of the pizza. Add the crushed Biscoff cookies. Drizzle with melted cookie butter. Add a cream filled cookie to the center, if desired. Indulge!