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