• Panhandle Milling

Chocolate Dessert Pizza Dough


Dessert pizza is a fast and easy finish to any fun family night. Chocolate dough for the crust however is really amazing! It's a chewy, crispy satisfying dessert that is almost a cross between a brownie and a pastry. It makes this dessert remarkably satisfying and delicious!

Chocolate Dessert Pizza Dough

2 cups water (no hotter than 110°F) 1 Tbsp. Red Star active dry yeast

2 Tbsp Monk fruit powder 5 ½ -6 cup (1 lb. 12 oz) Panhandle Milling Bread Flour ½ cocoa powder*

½ cup Viobin Cocoa Replacement

2 Tbsp. Espresso powder (optional) 2 tsp salt ¼ cup vegetable oil 1 Tbsp. double strength vanilla

Directions:

  • Wash and sanitize all work surfaces and equipment. In a 4-quart mixer combine all ingredients and mix on medium speed for 5-7 minutes.

  • Form into a ball and raise 1 ½ hours in a covered 2-gallon container.

  • Divide into 6 ball and keep refrigerated in a covered container until ready to use. It is good up to 5 days for dessert pizza.

  • Bring dough to room temperature and form into a crust on a well-floured surface. Transfer to a pan or parchment for baking.

  • Top with fruit pie filling if desired. Bake 450° 10-15 minutes. Drizzle with chocolate sauce and serve with ice cream if desired.

For Nutella Pizza:

Lightly pierce the top of the crust with a fork in several places before baking to prevent puffing. Spread ½ cup Nutella on crust after baking. Drizzle with caramel syrup, dark chocolate syrup and toasted nuts if desired.

Yield: 6 12-14-inch thin crust dessert pizzas.

*You can use 1 cup cocoa in place of the 50/50 combo using the Viobin Cocoa Replacement.

#dessert #pizza #chocolate #breadflour

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Panhandle Milling is a PHM Brands company

730 17th St., Ste. 600

Denver, CO 80202

800-897-5226

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