Chocolate pizza
This recipe crafts a delightful dessert pizza with a sweet, fluffy bread base. It's topped generously with chocolate & hazelnut spread, milk chocolate chips, and optional mini marshmallows, then baked until gooey and golden. A perfect treat for sharing, offering a playful twist on traditional pizza.
Equipment
- 1 Large Mixing Bowl For mixing and proving the dough
- 1 Small Saucepan To gently warm butter and milk
- 1 Rolling Pin For shaping the pizza dough
- 1 Baking Sheet For baking the pizza
- 1 Pastry Brush For brushing the dough with milk
Ingredients
Main
- 40 g unsalted butter
- 200 ml milk plus extra for brushing
- 1 tsp vanilla extract
- 300 g strong white bread flour plus extra for dusting
- 1 tsp fast-action dried yeast
- 2 tsp golden caster sugar
- 40 g milk chocolate chips
- 5 tbsp chocolate & hazelnut spread
- mini marshmallows optional
Instructions
- Gently melt the butter with the milk and vanilla extract in a small saucepan over low heat until lukewarm; set aside.
- In a large mixing bowl, combine the strong white bread flour, fast-action dried yeast, and golden caster sugar.
- Pour the lukewarm milk mixture into the dry ingredients and mix well with a spoon until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-8 minutes until it is smooth and elastic.
- Place the kneaded dough into a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 200°C (180°C fan/Gas 6) and lightly flour a baking sheet.
- Knock back the risen dough, then roll it out into a large circle (approx. 25-30cm diameter) and transfer it to the prepared baking sheet.
- Brush the dough with a little extra milk, then bake for 10-12 minutes, or until the base is lightly golden and cooked through.
- Remove the base from the oven and spread the chocolate & hazelnut spread evenly over the warm crust, then sprinkle with milk chocolate chips and mini marshmallows (if using).
- Return the pizza to the oven for another 2-3 minutes, or until the chocolate is melted and marshmallows are lightly toasted and gooey. Serve warm.
Notes
1. Ensure milk is lukewarm, not hot, when adding to yeast to avoid killing the active cultures. Aim for around 105-115°F (40-46°C). 2. Knead the dough sufficiently, about 5-8 minutes, until smooth and elastic. This develops the gluten for a good texture. 3. For an extra rich flavor, toast the hazelnuts if you're using a plain chocolate spread instead of a pre-made chocolate & hazelnut spread. 4. To get a perfectly melted marshmallow and chocolate topping without overbaking the crust, apply toppings to the pre-baked base and return to the oven for only 2-3 minutes, or use the broiler for a quick toast. Keep a close eye on it to prevent burning.