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
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.