Ingredients
1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough, softened1-1/2 cups sweetened shredded coconut1-1/2 teaspoons water8 drops yellow food coloring1 drop red food coloringLarge green, red and white gumdrops1 cup semisweet chocolate chips1 cup peanut butterSmall black jelly beans
Preparation
Preheat oven to 350°. Press cookie dough onto a greased 12-in. pizza pan. Bake 15-20 minutes or until deep golden brown. Cool on a wire rack.
Place coconut in a resealable plastic bag; add water and yellow and red food coloring. Seal bag and shake well to tint; set aside. Cut green gumdrops in half. Flatten red and white gumdrops. Using a 1/2-in. round cookie cutter, cut out the center of each white gumdrop.
In a microwave-safe bowl, melt chocolate chips; stir until smooth. Place peanut butter in another microwave-safe bowl; microwave, uncovered, on high for 1 minute or until slightly softened. Spread chocolate over cookie crust; spread with peanut butter.
Sprinkle with “cheese” (tinted coconut). Top with “green peppers,” “tomatoes” and “onions” (green, red and white gumdrops) and “olives” (black jelly beans); press down gently.
