Start a new holiday tradition by building your own gingerbread pizza


Forget everything you know about making gingerbread houses. Building gingerbread homes might be a classic holiday tradition, but I’ve never built a house before, so the pressure to make something constructively sound is heavy. You know what I’m into building? Homemade pizzas.

Cookie pizzas are a thing already, so the next natural step should be a gingerbread pizza. This pie is fully loaded with the best of the best in gingerbread toppings: Icing as your classic sauce, along with gumdrops, Twizzlers (or red vines, if that’s what you’re into), M&M’s, pretzels, sprinkles, and anything else your sweet tooth craves. This is your candy land.

Leave the house building to the HGTV experts. It’s much easier to eat and share gingerbread pizza than it is to build (and eat) a house.

Gingerbread Pizza

Serves 8 (serving size: 1 slice)
Active 25 min. Total 45 min.


2 1/4 cups (about 9 5/8 oz.) all-purpose flour
1 1/2 tsp. ground ginger
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. kosher salt
1/4 tsp. ground nutmeg
1/2 cup (4 oz.) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp. vanilla extract
1/3 cup dark molasses

1 (8 oz.) pkg. cream cheese, softened
1/2 cup (4 oz.) unsalted butter, softened
1 tsp. vanilla extract
2 cups powdered sugar, divided

Seasonal candy coated chocolate (such as M&M’S)
Crushed candy canes
Twizzlers, cut into 1-inch strips
Crushed pretzels


1. Prepare the Cookie: Preheat oven to 350°F. Lightly grease a 12-inch round pizza pan with cooking spray. Combine flour, ginger, baking soda, cinnamon, cloves, salt, and nutmeg in a large bowl. Set aside.
2. Beat together butter with sugars in bowl of a stand-mixer on medium speed until light and smooth, about 2 minutes. Add egg and vanilla, and beat until incorporated, about 30 seconds. Add molasses, and continue to beat until incorporated, about 30 seconds. Slowly add flour mixture to molasses mixture, and beat until just combined, about 1 minute.
3. Turn dough onto pizza pan, and smooth out to edges to completely cover pan. Bake in preheated oven until just set and cooked through, about 8 to 10 minutes (the center should be slightly soft). Transfer to a wire rack, and cool completely, about 20 minutes.
4. Prepare the Icing: Beat together cream cheese and butter in bowl of a clean stand-mixer on medium until light and fluffy, about 2 minutes. Add vanilla extract and 1/2 cup of the powdered sugar. Beat on low until fully incorporated. Continue adding powdered sugar, in 1/2 cup increments, on low speed until icing is thick and completely smooth, about 2 minutes.
5. Spread icing onto cooled cookie leaving a 1-inch border around the edges. Add desired toppings and serve.

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