Chocolate and Fruit Pizza with Bittersweet Chocolate Sauce (Emeril Lagasse) |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
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 |
Directions:
1. Place a baking stone on the lower rack of the oven and preheat the oven to 475 degrees F.
2. Remove the dough from the bowl and punch down on a lightly floured surface. Let rest for 10 minutes.
3. In a small bowl, beat together the mascarpone, honey, and orange flavored liqueur. Set aside.
4. 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.
5. 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.)
6. 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.
7. Chocolate Pizza Dough:
8. 1 cup warm water, about 110 degrees F
9. 1 (1/4-ounce) envelope active dry yeast
10. 2 tablespoons sugar
11. 1 tablespoon plus 1 1/2 teaspoons vegetable oil
12. 3 cups bleached all-purpose flour
13. 3 tablespoons unsweetened cocoa powder
14. 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.
15. 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.
16. 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.
17. Yield: 1 large or 2 medium pizza crusts
|
|