Chocolate And Berry Pizza
Everyone has their own favourite topping for a pizza... but who's considered a sweet option?
By stuffing a crust with fresh raspberries, substituting the tomato sauce with a chocolate spread and roasted hazelnuts and finishing with a selection of berries and dollop of mascarpone we create something that everyone will want a slice of.
And thanks to the brilliant Fingal Ferguson from Gubbeen Farm for the loan of his oven!
- 250 g pasta/pizza flour
- 150 ml warm water
- 3 g dried yeast
- 1 tsp salt
- 1 handful fine semolina
- 1 punnet fresh raspberries
- 250 g chocolate spread
- 100 g whole hazelnuts
- 6 strawberries
- 1 handful blueberries
- 1 tbsp mascarpone cheese
- 3 sprigs mint
- 1 dusting icing sugar to serve
Combine Water And Yeast
Combine the warm water with the yeast and leave to one side for a moment.
Stir the salt into the flour and pour in the liquid.
Bring together to form a dough using a spatula, then get your hands involved and knead on a floured surface for 10 minutes or use a machine with a dough hook.
Divide into 2 equal sized balls and place them on a floured tray, leaving plenty of space between them.
Cover with clingfilm and chill in the fridge overnight or at room temperature for an hour or so.
Preheat an oven to 220°C and place your pizza stone into it to warm.
Roll Pizza Dough
Roll the pizza dough out on a surface scattered with semolina to a circle the same size as your pizza stone (30cm across).
Form Stuffed Crust
Brush around the edge with a little water, then create a wall of the raspberries all the way around.
Fold the edge over the raspberry wall and seal it in by pressing down on the damp dough to form a stuffed crust.
Add Chocolate And Bake
Warm a little chocolate spread to soften and spread across the base of the pizza as if it were tomato sauce.
Scatter with chopped hazelnuts and transfer the pizza to the hot pizza stone to bake in the oven for 4 minutes.
Wash and prep the strawberries and blueberries, slicing the strawberries.
Scatter Berries And Bake
Scatter the berries onto the pizza after the initial 4 minutes of cooking and return to the oven for another 4 minutes. If you’re using a pizza oven then 2-3 minutes for each stage will be plenty as it’s about twice as hot!
Serve the pizza dotted with blobs of mascarpone cheese and a few fresh sprigs of mint.
Makes 1 large pizza
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