Chocolate Pizza
Pasta and Pizza • European
Description
The recipe author — Emily Johnson — notes that you can use store-bought yeast dough — you will need 600 grams. I used dry yeast — you need about half as much as fresh yeast — around 7 grams. Instead of one large pizza, you can make several small ones and decorate them with any nuts and candied fruits — or leave them completely plain — it's a matter of taste!
Ingredients
- Milk 5 fl oz
- Olive Oil 0 fl oz
- Sparkling water 5 fl oz
- Dry yeast 0 oz
- Wheat Flour 10 oz
- Salt a pinch
- Sugar 0 oz
- Melted Cheese 10 oz
- 70% Dark Chocolate 5 oz
- Mascarpone Cheese Unagrande 5 oz
- Chopped almonds 2 tablespoons
- Chopped almonds 0 oz
- Orange zest 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the dough. Heat the milk in a saucepan. Remove from heat. Crumble the yeast into it. Pour the milk into a food processor bowl, add the olive oil and water. Turn on the processor for 15 seconds. Sift the flour with salt, add it and the sugar to the processor bowl. Mix until the dough stops sticking to the sides of the bowl.
Step 2
Roll the dough into a ball and place it in a bowl. Cover with a cloth. Let the dough rise at room temperature. It should double in size.
Step 3
Preheat the oven to 465°F. Roll the dough on a floured board into a round shape about 40 cm in diameter. Grease a baking sheet with oil. Place the round on the baking sheet and prick it evenly with a fork.
Step 4
Prepare the filling. Cut the mozzarella into thick slices. Arrange them in a rosette shape about 2 cm from the edges of the round. Bake until done.
Step 5
Chop the chocolate and melt it in a saucepan over a water bath. Remove from heat and stir in the mascarpone. Whip until combined. Take the pizza out of the oven and spread a layer of the chocolate mascarpone mixture, leaving 1 cm from the edges. Sprinkle with chopped nuts and orange zest.
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