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