Recipe

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• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 2 tbsp unsweetened cocoa powder
• 1/2 cup unsalted butter
• 1 large egg
• 1/4 cup dried sour cherries
• 1/4 cup dried apricot, cut into 1/2-inch chunks
• 4 oz semisweet chocolate, coarsely chopped
• 1/2 cup heavy cream
• 1/4 cup hazelnuts , roasted
• 1 1/2 cups mini marshmallows

• 1 Make the pizza crust: Combine the flour, sugar, and cocoa in the bowl of a food processor fitted with a metal blade. With the machine on pulse, add the butter, bit by bit, and then the egg. Process until the dough is thoroughly blended and masses together.
• 2 Between 2 sheets of wax paper or parchment, roll the dough into an 11 1/2 circle. Chill at least 30 minutes.
• 3 Preheat oven to 400 degrees. Peel off the wax paper and place the dough on a nonstick or parchment-lined cookie sheet. Prick holes all over with a fork. Bake for 12 minutes, until set. Place on a rack to cool.
• 4 Make the Rocky Road Pizza Topping: Combine the cherries and apricot chinks in a small saucepan and add enough water to cover. Bring to a simmer, then remove from the heat. Let cool in the liquid and drain well.
• 5 Put the chocolate in a medium bowl. Over medium heat, bring the cream just to a simmer. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let sit for 15 minutes to thicken.
• 6 Mix the drained fruit, nuts and 1 cup of the marshmallows into the chocolate. Spread the filling over the crust and scatter the remaining 1/2 cup of marshmallows on top. Return to the oven to heat up for 3-4 minutes. Slice into wedges and serve warm. It can be stored at room temperature for 3 days.