Preheat the oven to 350°F (176°C). Shape the cookie dough into a ball and place the dough in the center of the Pizza Stone; flatten the dough slightly. Using a lightly floured Baker's Roller, roll out the dough into a 14" (35-cm) circle, about ¼" (6 mm) thick. Bake for 16-18 minutes or until the dough is a light golden brown. Remove the stone from the oven and let it cool for 10 minutes. Carefully loosen the cookie from the baking stone using a spatula; let the cookie cool completely on the baking stone.Combine the cream cheese, brown sugar, peanut butter, and vanilla in a Small Batter Bowl and mix well. Spread the cream cheese mixture evenly over the baked cookie.Arrange apple slices evenly over the cream cheese mixture.Microwave the ice cream topping on HIGH for 30-45 seconds or until warm; drizzle the topping evenly over the apples. Chop the peanuts using a Food Chopper; sprinkle the nuts over the apples. Cut the pizza into wedges.