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Ingredients
Chocolate Dessert Pizza
- For the crust
- ½ cube fresh Yeast (approximately 21 grams)
- 160 milliliters lukewarm milk
- 400 grams Pastry flour
- 1 pinch salt
- 50 grams sugar
- 1 egg
- 75 grams butter
- Pastry flour (for work surface)
- 1 tsp cocoa powder
- For the toppings
- 50 grams Chocolate (70% cocoa)
- 100 grams Dark couverture chocolate
- 1 Tbsp Oil
- 2 Tbsps Rum
- 2 Tbsps Espresso
- 100 grams Pecan
- 80 grams Pistachio
- 3 Tbsps Whipped cream (beaten semi-solid)
For the crust: Dissolve yeast in warm milk. Mix flour with salt and sugar in a bowl, make a well in the center and add in yeast milk, egg and butter. Use hands or dough hook of electric hand mixer to process into smooth dough, cover and let rest in warm place about 40 minutes. Preheat oven to 200°C (approximately 400°F.)
Roll out dough thinly on a floured surface, place dough on baking sheet lined with baking paper, sprinkle with cocoa and drizzle with a little oil. Bake in preheated oven for 20-25 minutes.
For the toppings: In the meantime, melt both chocolates and palm oil over a hot (not boiling) water bath and stir in rum and espresso.
Simultaneously, toast pistachios and pecans in a dry frying pan, remove and set aside.
Remove pizza crust from oven and cover with chocolate. Use back of a spoon to spread cream across pizza and top with toasted nuts. Serve warm or cold.