Chocolate pizza. ‘Nuf said.
Seriously, I’m not joking.
You see, you start out with pizza dough. Then, nutella acts as your tomato sauce, and three different kinds of chocolate chips and marshmallows act as the cheese (the three different kinds of chips add great dimensions of flavor!).
The Process: This is pretty simple, but it does take a bit of time because the dough must rise. However, the rest is pretty speedy.
Notes on Ingredients Used: I used average quality chocolate chips, but to really make this decadent, you could use some high quality ingredients. Either way though, it’s going to be fabulous!
The Verdict: Yuuuum! Madison and Rob loved it, as did I! It was good warm as well as room temperature, but the ooey-gooey-ness you get from the warm version definitely might be the way to go!
Adapted from Sweet and Crumby
½ cup warm water (about 120 degrees F)
1 envelope active dry yeast
2 cups all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
3 tablespoons butter, melted
½ tablespoon unsalted butter, melted
1/4 cup Nutella
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1/2 cup milk chocolate chips
1 cup mini marshmallows
Mix yeast and water together in bowl. Let the yeast dissolve. Add flour, sugar, and salt, and stir. Stir in melted butter. If more liquid is needed to bring the dough together, add 1 teaspoon of water. If that’s not enough, add another teaspoon. Knead the dough on a floured surface, and then place back in greased bowl. Place bowl in warm area to roughly double in size (in about an hour; if it doesn’t double, don’t sweat it).
Position the oven rack on the bottom of the oven and preheat to 450° F. Spray a large baking sheet with cooking spray.
Roll the dough onto a floured pastry board into about a 9-inch round. Transfer to the prepared baking sheet. Make a few scattered indentations with a fork to try to prevent air bubbles. Brush with the melted butter. Bake until the crust is slightly crisp and pale golden brown, about 10-15 minutes.
Immediately spread the Nutella over the pizza, then sprinkle with the chocolate chips and marshmallows. Bake until the chocolate just begins to melt, about 2 minutes. Broil for 30 seconds to one minute until marshmallows toast evenly. It’s absolutely crucial to watch this process super, super carefully, because the marshmallows can burn! You may need to rotate the sheet for even toasting.
Cut the pizza into wedges. Enjoy!
This such a crowd pleasing dessert that doesn’t take a lot to make it impressive…I mean, it’s a chocolate pizza, for goodness sake! I would say you could definitely play with your toppings a bit…maybe chopped up Andes Mints could be a great touch, for example. But please, make this pizza!