Ingredients for Thin Mints Pizza Supreme Rachael Ray
- Refrigerated Chocolate Chip Cookie Dough
- Thin Mint Cookies
- 12 ounces white chocolate chips
- Heavy Cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Thin Mints Pizza Supreme Rachael Ray? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Thin Mints Pizza Supreme Rachael Ray
- Preheat your oven to 350°F (175°C).
- Line a 12-inch pizza pan or a 9x13-inch baking dish with parchment paper for easy removal.
- Unroll one package (13.4 oz) of refrigerated sugar cookie dough and gently press it into the prepared pan to form a crust.
- Break approximately 16-20 Thin Mints cookies into quarters and gently press them into the cookie dough crust, distributing evenly.
- Bake for 15-20 minutes, or until the crust is golden brown and the Thin Mints are slightly melted.
- Remove from the oven and let the pizza cool completely on a wire rack.
- While the pizza cools, prepare the white chocolate topping: In a double boiler or heat-safe bowl set over a pan of simmering water, melt 12 ounces of white chocolate chips with 1/4 cup of heavy cream, whisking constantly until smooth and creamy.
- Remove from heat and let the melted white chocolate cool slightly.
- Once the pizza is completely cool, drizzle the melted white chocolate topping evenly over the surface using a fork for a drizzled effect.
- Refrigerate for at least 30 minutes to allow the chocolate to set before slicing and serving. Cut into slices and enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
25g
Fat
36g
Carbs
15g
