Chocolate Cookie Pizza

Preheat oven to 325 degrees with rack in center of oven. Cut a circle of parchment paper to line a 12-inch pizza pan. Set aside.

In medium bowl, whisk together the first five dough ingredients. In a large bowl, beat Blood Orange olive oil with the two sugars until well combined. Beat in egg and vanilla. Gradually add dry mixture until just blended. Place a sheet of plastic wrap on the counter, add dough and begin to form a log, approximately 10 inches. It is a soft dough but will firm up after freezing for 30 minutes.

Remove dough from freezer and roll gently on counter to reform the log for easier slicing rounds. Unwrap and cut into ⅛-inch slices. Place the first slice in the center of the pan and, overlapping slightly, continue in a spiral pattern. Bake for 15-18 minutes. Cool completely on rack.

Spread chilled sauce on cooled dough leaving a 1-inch border. Arrange strawberries randomly (like pepperoni). Drizzle balsamic reduction with a spoon (or in squeeze bottle) in long zig zags across the pizza. Cut into wedges. Enjoy!

While dough is firming,  whisk all sauce ingredients in a medium bowl until smooth. Refrigerate until ready to use.

For the topping, in a small saucepan, bring balsamic vinegar and vanilla to a simmer and continue simmering  for 5 minutes. Remove from heat, add to small pitcher or plastic squeeze bottle and chill until ready to use.