Food Network: Chocolate and Fruit Pizza with Bittersweet Chocolate Sauce

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Chocolate and Fruit Pizza with Bittersweet Chocolate Sauce
Recipe courtesy Emeril Lagasse, 2003

Ingredients
Chocolate Pizza Dough, recipe follows
1 cup mascarpone, at room temperature
2 tablespoons honey
1 tablespoon orange flavored liqueur (recommended: Grand Marnier) or orange
juice
2 cups heavy cream
1 pound bittersweet chocolate
1 tablespoon vegetable oil
2 kiwi fruit, peeled and sliced
1 pint strawberries, wiped clean, hulled and sliced
Confectioners' sugar, garnish

Mint sprigs, for garnish

Instructions
Place a baking stone on the lower rack of the oven and
preheat the oven to 475 degrees F.

Remove the dough from the bowl and punch down on a lightly floured surface. Let
rest for 10 minutes.

In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur.
Set aside.

In a small saucepan, scald the cream. Place the chocolate in a large bowl and add
the hot cream. Let sit for 2 minutes. Add the oil and whisk until smooth. Let cool

until almost room temperature and a pouring consistency.

Shape the dough into a 14-inch round. Lightly dust a baker's peel with flour.
Place the dough on the peel. Slide from the peel onto the hot baking stone and
cook until the crust is set, 8 to 10 minutes. (Alternatively, place the dough on a
lightly oiled large baking sheet and bake.)

Place the baked crust on a large cutting board or work surface. Spread with the
mascarpone mixture over the crust, and arrange the kiwi and strawberry slices in a
decorative pattern over the mascarpone. Drizzle the warm chocolate sauce over the
fruit and dust with the confectioners' sugar. Slice, garnish with the mint and
serve immediately.

Chocolate Pizza Dough:
1 cup warm water, about 110 degrees F
1 (1/4-ounce) envelope active dry yeast
2 tablespoons sugar
1 tablespoon plus 1 1/2 teaspoons vegetable oil
3 cups bleached all-purpose flour
3 tablespoons unsweetened cocoa powder

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to
combine. Let sit until the mixture is foamy, about 5 minutes.

Add 1 1/2 cups of the flour, mixing by hand until it is all incorporated and the
mixture is smooth. Add the cocoa and continue adding the flour, 1/4 cup at a time,
working the dough after each addition, until all the flour is incorporated but the

dough is still slightly sticky. Turn the dough out onto a lightly floured surface
and knead until smooth but still slightly tacky, 3 to 5 minutes.

Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the
dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and
set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
Use as directed.

Yield: 1 large or 2 medium pizza crusts