Email to Buny      

Dessert Pizza: Chocolate Pizza

Source of Recipe

Nancy Mills "Chocolate on the Brain"


List of Ingredients

CRUST:
1/2 cup unsalted butter
3 ounces unsweetened chocolate
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla
1/2 cup flour
1/4 teaspoon baking powder
1/4 teaspoon salt

SAUCE:
1 pint ice cream

TOPPINGS: (choose 2 or 3)
1/2 cup chocolate or white chocolate chips
1/4 cup peanut butter chips
1/4 cup sweetened coconut flakes
1/2 cup chopped nuts
1 cup sliced berries or bananas
1/2 cup hot fudge or caramel sauce


Recipe

For Crust: Place an oven rack in the middle position and preheat the oven to 350ºF. Cover a 12-inch pizza pan with aluminum foil. Lightly rub the foil with butter and set aside. Melt the chocolate and butter in a small, heavy pot over VERY low heat, stirring occasionally. When the chocolate is almost melted, turn off the heat and set aside to cool. The heat of the pot will melt the remaining chocolate.

Put the sugar, eggs and vanilla extract in a food processor or large bowl. Process, or beat with an electric mixer for about 2 minutes on high speed, until pale yellow and frothy. Add the chocolate mixture, and process or beat until well blended. Add the flour, baking powder and salt, and pulse for about 10 seconds or beat on low speed just until blended.

Pour the batter into the foil-lined pizza pan, and spread evenly with the back of a spoon. Bake for 15 to 20 minutes, or until the crust is firm to the touch. Remove from the oven and cool on a rack for 3 minutes. Carefully lift the foil and pizza crust from the pan and let the crust cool directly on the rack. It will cool much faster out of the pan.

To make the "sauce": If you are using ice cream, remove it from the freezer to begin softening, or soften by microwaving it (in its container) at low/medium speed for about 30 seconds. If you are using icing, make it now.

When the crust is at room temperature, carefully lift the foil and crust off the rack. Place the rack on top of the crust and very carefully turn the crust and rack over together. Gently pull the foil away from the bottom of the crust, making sure not to crack or break it. Place a tray face down on the crust and, holding it firmly, turn the rack, crust and tray over together. Remove the rack. The crust is now ready for the sauce and toppings.

To top the pizza: Spread it with a 1/2 inch layer of ice cream or a thin layer of icing. Decorate with 2 or 3 of the toppings or put them in small bowls and let guests select their own. Do not add the fresh fruit to the pizza until you are about to serve it.

If your pizza is topped with ice cream, put it in the freezer for 1 hour to firm up before serving. If it is topped with icing, you can serve it immediately or leave it at room temperature for a few hours until needed. Cut the pizza into 10 or 12 slices and serve. Cover and freeze ice cream-topped leftovers; cover and refrigerate icing-topped leftovers.