A few years ago I was trolling the Food Network site, looking for a dessert to bring to a friend's birthday party, when lo and behold I saw it -- Chocolate Pizza! Yum! Have two foods ever sounded so beautiful together? Since then I have made this dessert countless times, and each time the crisp dough and hot and gooey chocolate get better and better.
Chocolate Pizza from Food Network
- 1 pound homemade pizza dough, recipe follows, or purchased pizza dough (I used purchased!)
- 2 teaspoons butter, melted
- 1/4 cup chocolate-hazelnut spread (recommended: Nutella)
- 1/2 cup semisweet chocolate chips
- 2 tablespoons milk chocolate chips
- 2 tablespoons white chocolate chips
- 2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a large and heavy baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round, then transfer it to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes or so.
Afterwards, immediately spread the Nutella (or chocolate-hazelnut spread of your choice) over the pizza. Sprinkle all the chocolate chips on top. Bake again just until the chocolate begins to melt, about 1 minute. Last, sprinkle the hazelnuts all over the pizza. Cut into wedges and dig in!
Ingredients/Directions for Pizza Dough (If you're feeling ambitious!):
- 1/2 cup warm water (105 to 110 degrees F)
- 2 teaspoons active dry yeast
- 2 cups all-purpose flour, plus more for kneading
- 1 teaspoon salt
- 3 tablespoons olive oil, plus more for bowl
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch he down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Another shot. Sorry about the dirty stove!