Posts Tagged ‘Dessert Pizza’

The ChocolateDoctor’s Chocolate-Orange Valentine’s Dessert Pizza

Thursday, February 6th, 2014
Ed Engoron, Co-Founder of Choclatique Author of Ed Engoron’s Choclatique, Running Press, 2011

There are now over 1500 recipes for dessert pizza on the internet. Some are made with real pizza dough and many are made with a cookie or brownie base. I spotted a couple using a graham cracker crust and even saw one that was made on a bagel. These all seemed a little too heavy for an ending to a wonderful homemade Valentine’s Day dinner. I decided to make our Chocolate-Orange Valentine’s Dessert Pizza with a light and flaky puff pastry. It’s okay to use the frozen, store-bought stuff.

I looked everywhere I could and couldn’t find anything on the history of who made the first dessert chocolate pizza. I even looked it up on Wikipizza. If you know who invented it or where it was first served, drop me a note and you may win a free box of Choclatique Valentine’s Chocolate.

Prep Time: 30 minutes
Cook Time: 30 minutes
Cool Time: 20 minutes
Ready In: 90 minutes
Yield: 1 Pizza (Serves 2 to 4 people)

Ingredients:
For the Dark Chocolate Ganache:

1 1/4 cups water
2/3 cup light corn syrup (Karo)
2 tablespoons Choclatique Rouge Unsweetened Cocoa Powder
1/4 teaspoon salt
1 1/4 pound Choclatique Private Reserve Dark Chocolate Pastilles
1 1/4 teaspoons chocolate extract (Star Kay White Pure Chocolate Extract)

For the Pizza:
1 puff pastry sheet, thawed (Pepperidge Farms or equal private label)
1/2 cup dark chocolate ganache (ingredients above)
2 tablespoons toasted almond slivers
10-12 orange segments
2 tablespoons caramel sauce
2 tablespoons Choclatique White Chocolate Curls

Directions:
For the Dark Chocolate Ganache:

  1. Bring the water, corn syrup, cocoa powder and salt to a boil.
  2. Remove the pan from heat.
  3. Add the chocolate and chocolate extract.
  4. Whisk until smooth.
  5. Let the ganache cool to room temperature. Continue to stir periodically while cooling to keep it from separating.
  6. Cover and set aside.

For the Pizza:

  1. Preheat the oven to 400° F.
  2. Line a flat baking pan with a piece of parchment paper.
  3. Roll out the puff pastry so that an inverted 9” pie pan will fit on it. Cut out the puff pastry around the pie pan.
  4. Prick the pastry round all over with a fork or pairing knife.
  5. Place the dough on the baking pan and cover with a second sheet of parchment. Place a second baking pan on top of the parchment and place a weight, such as a small sauce pan on top of the second baking pan.
  6. Place the weighted pastry in the oven and bake for 14 minutes.
  7. Carefully remove the top baking pan and the top piece of parchment paper. Carefully place a pie pan into the direct center of the pastry round, leaving a uniform amount of dough exposed on all sides. Place the small sauce pan onto the pie pan to weigh it down. This will create the raised edges of the pizza crust.
  8. Place the pan back in the oven and bake for an additional 12 minutes or until the edges of the pastry are a deep golden brown. Remove from the oven and let it cool to room temperature.
  9. Spoon the ganache into the center of your “pizza” crust and carefully spread it to the raised edges.
  10. Sprinkle the almonds evenly over the ganache.
  11. Carefully place the orange segments in a circular pattern. Drizzle the caramel sauce over the whole pizza and finish by sprinkling the white chocolate curls over the top.

ChefSecret: You can easily substitute fresh berries or canned peach slices for the orange segments. You can have some fun with a kid’s version of this dessert pizza by cutting out round shapes of fruit leather that look like pepperoni or salami.

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