Preheat a convection oven to 350°F. Lightly brush one 6-inch cast-iron skillet with butter flavored oil.
Place two frozen cookie dough portions in the skillet. Let the dough soften for 5 minutes, then press into an even layer.
Bake for 10-12 minutes until the edges are golden and the center is just set. Remove from the oven and rest for 2 minutes.
Top with vanilla bean ice cream. Drizzle the hot fudge and caramel in opposite directions. Finish with pecan praline pieces and a pinch of salt. Serve immediately on a heat-safe liner or board.
