Chocolate Pizza

Surprisingly addictive, our chocolate pizza recipe is the perfect sweet treat when cooking in a pizza oven. The secret is to pre-bake the pizza base and then lightly melt the chocolate before serving.

Preparation time

30 mins + 24hr proving

Cooking time

2 mins

Serves

6 people

Ingredients

3 x 250g pizza dough ball, already proven or 3 x 250g ready made pizza dough balls
3 tbsp unsalted butter, melted
6 tbsp chocolate-hazelnut spread
3 tbsp dark chocolate chips
3 tbsp milk chocolate chips
3 tbsp white chocolate chips
3 tbsp toasted hazelnuts, roughly chopped
For the salted caramel sauce:
200g light muscovado sugar
90g salted butter
120ml double cream
1 teaspoon salt

Method

Pre-heat your oven at 400°C.
To make the salted caramel sauce, place all the ingredients in a pan and bring to boil, allow to cool down and set aside.
Lightly dust a clean surface with some flour or semolina flour and place your dough ball in the centre. Leaving one inch on either side of the diameter of the dough ball, press the dough with all fingers to flatten, turn to the other side and repeat the process. Turn back to the original side and repeat the process one more time.
Use your right hand to hold the flatten dough one inch in to keep the edge puffy and place your left hand’s thumb and index fingers on the top side of the dough and the rest of fingers below and pull the dough to stretch. Flip the dough over to your forearm with your palm open and flip back to the bench. Repeat the process a few times to stretch the dough evenly.
Brush the pizza base with the melted butter and transfer onto a pizza peel which is also lightly dusted with semolina flour and stretch the edges of the pizza base, so it’s fully laid out.
Using your pizza peel, slide your pizza into your Fuego oven. Using a turning pizza peel pick the pizza from the side, bring to the front of the oven and turn it round. Do not turn your pizza inside the oven, as it will pick too much ash. Keep your eyes on the pizza, as failing to turn regularly will result in very charred black edges.
Once you have a slight puffed crust with light brown spots all around, remove the pizza base from the oven with your turning peel. Using a knife, spread two tablespoons of the chocolate-hazelnut spread, sprinkle one tablespoon of dark, milk and white chocolate chips, toasted hazelnuts and slide the pizza back into the oven.
Keep turning the pizza until the chocolate is melted, about 1 minute and remove the pizza from the oven with your turning peel onto a serving platter. Watch out, the pizza will be extremely hot once removed from the oven; you may need to leave it a minute to cool.

Chocolate Pizza

Perfectionists in the Art of Wood-Fired Cooking.