Chocolate-Almond Pizza with Bourboned Raisins and a Cinnamon Sugar Crust

1 Rating
Recipe courtesy ofDamaris Phillips

Total: 1 hr 30 min Cook: 45 min

Yield: 4 servings

Level: Intermediate



  • Chocolate-Almond Spread:
  • 1/3 cup semisweet chocolate chips
  • 2 tablespoons cocoa powder 
  • 1 tablespoon almond oil or other nut oil 
  • 1/2 teaspoon salt 
  • 1 cup almond butter or other nut butter 
  • Pizza:
  • 1 pound prepared pizza dough
  • 1/4 cup sugar 
  • 1/2 teaspoon cinnamon 
  • 1 tablespoon vegetable oil 
  • 1/2 cup golden raisins 
  • 2 tablespoons bourbon 
  • 1/2 cup marshmallow cream, such as Fluff 
  • 5 shortbread cookies, crushed 


  • For the spread: Put the chocolate chips, cocoa powder and almond oil in a double boiler and melt over medium-low heat until smooth; be careful not to burn the chocolate. Remove from the heat and stir in the nut butter and salt. (Makes about 1 1/2 cups; leftovers can be stored, tightly covered, in the refrigerator for up to 5 days.)

  • Make the pizzas: Preheat the oven to 450 degrees F. Place a large (12- to 14-inch) cast-iron skillet in the oven.

  • Divide the pizza dough into 4 pieces, place on a parchment-lined baking sheet, cover loosely with plastic wrap and bring to room temperature. Pat each of the dough pieces into a 3-inch circle.

  • Combine the sugar and cinnamon in a small bowl; mix to blend. Roll each piece of dough in the cinnamon sugar, then return to the baking sheet to proof, uncovered, for another 15 minutes. Stretch the dough pieces into 5-inch circles.

  • Carefully remove the skillet from the oven, flip it over and brush with oil. Transfer 1 or 2 two of the dough rounds to the skillet bottom; the pan is extremely hot, so be careful. Place the upside-down skillet back in the oven and bake until the dough poofs around the sides and the bottom sets, about 5 minutes. Repeat to par-bake the remaining dough.

  • Meanwhile, in a bowl, plump the raisins in 1/3 cup hot water and the bourbon. Let stand for 10 minutes, then strain, discarding the liquid.

  • Spread each pizza with about 1/4 cup chocolate-almond spread. Sprinkle with some raisins, then dollop with marshmallow cream and sprinkle with crushed cookies.

  • Place the topped pizzas on an oven rack wrapped in aluminum foil; bake until golden and toasted on the top and crispy on the bottom, 5 to 7 minutes. Serve warm.

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1 Rating

It wss YUMMY!!! My daughter loved it, less the raisins. See All Reviews Post Review

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