- 2 tablespoons butter (1/4 stick), melted
- 1/4 cup chocolate-hazelnut spread (such as Nutella)
- 1/2 cup chopped bittersweet or semisweet chocolate
- 2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
- 2 tablespoons chopped toasted hazelnuts
Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.
Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes.
Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms.
Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil.
Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Yield: 1 ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Position the oven rack on the bottom of the oven and preheat to 230°C.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9 inch diameter round. Transfer the dough to the prepared baking sheet.
Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes.
Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
Chocolate pizza recipe
The kids are going to love this delicious and rather messy chocolate pizza. A simple pizza based smothered in hazelnut spread and topped with fresh raspberries, this tasty dessert or thoughtful food gift is sure to go down a treat. You don’t have to only use chocolate spread – you could cover in melted chocolate instead white, milk or dark! Sprinkle with dried fruits or almonds or go crazy with a chocoholic pizza covered in chocolate buttons and more. This pizza is great fun to make, especially with the kids. Cut into pieces and serve with ice cream for dessert.
How to Make This Amazing Dessert Pizza
I baked the pie crust first, on it’s own, so that it would be a nice, firm foundation for the ‘pizza’ toppings. And I didn’t want it to lack any chocolate flair, so I figured adding Oreo crumbs just made sense, right?
Best decision ever. The pie crust was the perfect choice. The buttery, flakey crust complimented the rest of the pizza and the cookie dough exactly like I wanted it to. Seriously, so yummy!
Then, to hold it all together and make sure the cookie dough would stick well to the pizza, I used chocolate ganache. Again, perfect.
You guys, this thing comes together in no time and looks like a million bucks. I put it out for our small group and it was devoured. Might be one of my biggest hits with them so far. Although they do still talk about this Funfetti Millionaire Cake too – that thing’s the jam. If you haven’t seen it yet, you must.
But back to the cookie dough. This thing rocks. And I know I’ll be making it over and over again. I LOVE it and I know you will too!
And if you haven’t yet, be sure to check out the giveaway I’ve got going on right now! An awesome gift basket of my favorite baking things!
Chocolate Chip Cookie Pizza Recipe:
Exact measurements and printable version of this recipe at the bottom of this page.
Ingredients & Equipment
- butter, softened
- white sugar
- brown sugar
- all purpose flour
- baking soda
- chocolate chips
Equipment: electric beaters, pizza pan or pizza stone (I use a 14.5 inch pizza stone most times).
For your conviencience, this post contains affiliate links. As an Amazon associate, I earn from qualifying purchases.
- 1. Roll out the dough and bake at 180 degrees till it starts to brown slightly. Take it out and keep aside. (Keep the dough 1/2 cm thick)
- 2. In a microwave proof bowl add chopped chocolate, milk and butter. Microwave it for 2 minutes or till it melts with mixing it in intervals.
- 3. To that mixture add the chopped nuts. Mix together and microwave it for 10 seconds.
- 4. Spread this mixture on the pre cooked pizza base. Bake for 1-2 minutes at 180 degrees.
- 5. Add the freshly cut strawberries on top or sprinkle some strawberry sauce on it. Dust with a little icing sugar.
- 6. You can serve it chilled or warm.
To make a delicious pizza recipe at home, first learn how to perfect your pizza dough here.
Also see the best of easy pizza recipes by us.
PIZZA DOUGH for the Chocolate S’mores Pizza
So, making your own pizza dough for this recipe is essential. Also, my pizza dough recipe has some add-ons to it which normal pizza doughs may not have. Moreover, its an easy recipe with simple ingredients. Also, turns out perfectly crusty and delicious
TOPPINGS – Chocolate & Marshmallow Pizza
First of all, this one is topped with Nutella, chopped bananas, loads of chocolate chips and marshmallows. However, you can add more to the list. Thus, customizing it according to your taste is totally cool
The Best S’mores Pizza Recipe
For The Pizza Dough (Chocolate Pizza)
- 1 ¼ cup (150 grams) all-purpose flour, more flour if required for dusting purposes
- ¼ cup (30 grams) milk powder
- 2 tablespoons (25 grams) granulated sugar
- 1 ¼ teaspoon (4 grams) instant dry yeast
- ½ cup (120 ml/grams)warm water
- 2 tablespoons (30 ml/grams) oil
- ¼ teaspoon (1 gram) salt
For The Toppings
- 1 teaspoon (5 grams) butter
- ¼ cup (80 grams) Nutella
- 1 medium banana, cut into round pieces
- ½ cup – ¾ cup (130 grams) dark chocolate chips, add according to your choice
- 5-6 marshmallows, chopped (add more if you’d like to)
Instructions to make the Chocolate Pizza
Making Of The Pizza Crust for the S’mores Pizza
- In a small bowl, add the warm water, sugar, and yeast. Stir well and set aside for 5-10 mins (you’ll notice the mixture turns frothy)
- In a bigger bowl, combine the flour, salt, and milk powder together. Mix well
- Combine the yeast mixture with the flour mixture and knead to form a dough. Once the dough is formed, set aside in a bowl greased with some oil. Let it rise for 30-45 mins or until it double’s in size
- Once the dough rises, punch it back. Add the oil and knead well for 2-3 mins.
- In an 8-inch round tray or any baking dish, dust flour all around. Take the dough ball and dust it with more flour. Using your fingers flatten the dough onto the baking dish to make a round pizza base.
- If you like the pizza ends round, just like in the images, twist the ends of the dough inwards to form the shape, press it well
- Once the dough base is ready to be baked, take a toothpick and prick all around (this will make sure the dough does not rise while baking)
- Bake this in a preheated oven at 200 degrees C for 15 to 20 mins until golden brown
Add The Toppings for the Chocolate Pizza
- Remove the crust from the oven and immediately spread the Nutella onto it. Place the banana chunks over the Nutella, cover the whole pizza with chocolate chips and strategically place the marshmallows all around the top.
- Bake it in the oven just for 2-4 mins (the marshmallows should get a bright golden brown color )
- Serve immediately once baked
- Do not bake for long once the topping has been added to the pizza as the chocolate may burn and may no longer melt
- You can even add roasted nuts as a topping. I leave it to you, play with your ingredients
Recipe Card- S’mores Pizza
Flammekueche (Alsatian Pizza) Recipe
The divine flammekueche recipe inspired by Frédérique's.
When we get to spend time at my parents’ vacation house in the Vosges, a mountain range in the Northeast of France, one of our favorite daytrips is to drive over to Colmar, a historic Alsatian town on the other side of the mountain.
We’ve been going for as long as my parents have had the house, a little over twenty years, and though Colmar is as gorgeous as Alsatian towns get (i.e. very), with paved streets, pretty canals, and amazing architecture, the capital-D Draw for me is the flammekueche we get for lunch.
Also known as tarte flambée, the flammekueche (pronounced flam-küsh*) can be described as the Alsatian pizza: a super thin round of dough topped with cream, finely sliced onions, bacon strips, and sometimes mushrooms (la forestière) and cheese (la gratinée), baked in a woodfire oven until the edges are golden brown and crisp.
Sitting at one of the outdoor tables outside our favorite restaurant in Colmar, we make conversation as we wait for our tartes flambées to arrive, and our collective joy vibrates through the air as the waitstaff brings them out, all hot and fragrant, on wooden boards.
I would never have thought to make my own had it not been for Frédérique, the textile designer and special correspondent who will be sharing her guide to Strasbourg next month, and offered her recipe for flammekueche as a bonus. As she explained, it is a popular dish to make for a casual meal with friends throughout Alsace. In fact, it is so common that supermarkets sell ready-made rounds of dough that you can just garnish and bake.
I’ve never come across those in Paris, and soon found out the dough is so easy to make there is hardly a need for a shortcut: it’s just flour, salt, oil, and water — no yeast to intimidate the cook.
And once you’ve got your dough rolled out thinly, it’s just a matter of scattering a few toppings over it, and bake in a very hot oven. Within minutes, you can have your very own tarte flambée sizzling on your table.
Indeed, I can’t think of a more festive food to share with friends over drinks. But it comes together so fast Maxence and I have also enjoyed it for a weeknight dinner. In fact, I did a test run one night, and we loved it so much we had tartes flambées for dinner four. nights. in a row. We called it Alsatian week.
* Alternate spellings are numerous depending on the region and the dialect: flammkuche, flammkuchen, flammekuechle, flàmmeküeche…
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We all have a kid that lives inside of us . whether you are a kid at heart or a real life kid, this chocolate pizza is for you. It's got caramelised white chocolate, dark choc ganache and cherries!
You can use purchased pizza dough for this recipe, or make your own.
- 310 g (11 oz) pizza dough
- 10 fresh cherries, pitted
- Vegetable oil, for grilling
- Caramelised white chocolate, to garnish
- 1½ tbsp (30 ml) fresh basil, chopped
- sea salt, to garnish
- ¼ cup flaked almonds, toasted
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Chilling time: 10 minutes
Allow extra time for this recipe if making your own dough.
1. For the caramelised white chocolate: Preheat half the barbeque to medium-low or 160°C (325°F).
2. Chop white chocolate into small chunks and spread out on a nonstick baking sheet. Place baking sheet on the unlit side of the barbeque to cook indirectly. Bake for 10 minutes with the lid closed, then spread out with an offset icing spatula. Repeat this process 5 more times for a total of 60 minutes or until a smooth consistency and caramel color is achieved. Place the finished product in the freezer to cool for 10 minutes, then remove scrape off pan and chop to desired size.
3. For the ganache: Place chocolate chips in a medium bowl.Heat whipping cream to a simmer.Pour cream over the chocolate chips and whisk until a smooth consistency is achieved.Put aside and let cool slightly.
4. For the pizza: Preheat the barbeque to med-high or 190°C (375°F).
5. Roll out pizza dough to a round and grill 2 minutes per side, turning every minute to produce crosshatched grill marks, then set aside.
6. In a bowl, toss cherries with a little vegetable oil and char the cherries for 1 minute on the barbeque.
7. To serve: Top cooked pizza dough with a layer of ganache.Sprinkle over charred cherries, caramelised white chocolate, almonds, basil and sea salt.Let rest for 5 minutes then slice and serve.
Cooking times and temperatures will vary depending on the size and type of your barbeque.