Chocolate Pizza Recipes

CHOCOLATE PIZZA

Steps:

• Microwave semi-sweet chocolate and 8 oz. white chocolate in large microwaveable bowl on HIGH 2 min.; stir. Microwave 1 to 2 min. or until chocolates are completely melted and mixture is well blended, stirring every 30 sec. Add marshmallows, cereal and nuts; mix well.
• Spread onto bottom of 12-inch pizza pan sprayed with cooking spray; top with cherries and coconut.
• Microwave remaining white chocolate and oil in small microwaveable bowl on HIGH 1 min.; stir. Microwave 30 sec. to 1 min. or until chocolate is completely melted and mixture is well blended, stirring every 15 sec. Drizzle over coconut; let stand until firm.

CHOCOLATE PIZZA

Steps:

• Position the oven rack on the bottom of the oven and preheat to 450°F.
• 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

Steps:

• Melt 1 cup chocolate chips, and 1/2 cup shortening in a double boiler; cool. Stir in flour, sugar, eggs, and baking powder with fork. Spread crust evenly onto a well greased pizza pan.
• Bake at 375 degrees F (190 degrees C) for 15 minutes. Cool.
• Combine 3/4 cup chocolate chips, 2 tablespoons shortening, and water. Melt in a doubler boiler. Stir until smooth. Spread glaze evenly over cooled chocolate crust. Decorate as desired with candies.

CHOCOLATE PIZZA

Steps:

• 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.

CHOCOLATE PIZZA CANDY

Steps:

• In a microwave-safe bowl, melt six squares of white chocolate with the chocolate chips. Stir until smooth. Stir in the cereal, marshmallows and peanuts. , Spread into a 10-in. circle on a greased pizza pan or foil-covered cardboard cake circle., Sprinkle with coconut and top with cherries. Melt remaining white chocolate; drizzle over pizza. Refrigerate until set.

CHOCOLATE CHIP PIZZA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray an 18-inch pizza pan with cooking spray.
• Combine shortening, white sugar, brown sugar, eggs, and vanilla extract in a large bowl. Beat with an electric mixer until creamy.
• Mix flour, salt, and baking soda together. Mix into the shortening mixture. Stir in chocolate chips to finish cookie dough.
• Spoon dough into the center of the prepared pizza pan. Press dough from the center towards the rim of the pan.
• Bake in the preheated oven until edges are firm and center looks set, 10 to 12 minutes. Let cool before slicing.

CHOCOLATE PIZZA

Steps:

• In a microwave-safe bowl, combine 2-1/2 cups vanilla chips and the chocolate chips. Microwave on high for 2 minutes. Microwave for 1-2 minutes; stir until smooth. Immediately add marshmallows, cereal and walnuts., Spread evenly on a 13-in. pizza pan that has been coated with cooking spray. Arrange cherries on top; sprinkle with coconut. , Microwave the remaining vanilla chips on high for 1 minute. Add oil and stir until smooth. Drizzle over pizza. Chill until firm. Serve at room temperature.

CHOCOLATE PIZZA

Steps:

• 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
• 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

24 BEST CHOCOLATE DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a chocolate treat in 30 minutes or less!

"WE NEED TO TALK" CHOCOLATE PIZZA

Steps:

• Preheat oven to 400 degrees F.
• After baking the dough, milk chocolate and white chocolate chunks should be sprinkled over the surface. Top with mini marshmallows, banana slices and peanut butter drizzle can also be added.
• Place pizza into oven for 3 to 5 minutes to melt the chocolate and marshmallows.
• Preheat oven at 450 degrees F.
• Measure out 1 3/4 cups warm water (it should be pleasantly warm on your wrist). Sprinkle the yeast on top of the water and allow it to activate, about 10 minutes.
• Put the salt and 2 cups of the flour into a food processor. Pulse 5 times to blend. Pour in the yeast and water and pulse 5 times. Add the olive oil. Add the remaining flour 1 cup at a time, pulsing and scraping the sides of the bowl until well blended. As soon as the mixture is combined, dump it out onto a well-floured board and knead for 15 turns, until the dough is smooth and elastic.
• Place the dough in a greased bowl and turn to coat all sides. Cover with plastic wrap or a tea towel. Allow the dough to rise in a warm place for about 45 minutes, until doubled in size, then punch it down. Divide it in half; each half will make 1 (12-inch) pizza.
• Place on a cornmeal-dusted pizza stone, pizza pan, or cookie sheet. Roll up edge slightly to create a ridge around the pizza. Bake for 16 to 18 minutes, or until crust is light brown.
• Cook's Note: If using only half dough, freeze the other half. Place the dough in a resealable freezer bag. To thaw, remove the bag from the freezer and place in the refrigerator for 24 hours. Roll the dough out while cold then allow it to come to room temperature before adding toppings.
• Yield: 2 (12-inch) pizzas
• Prep Time: 40 minutes
• Cook Time: 16 to 18 minutes
• Inactive Prep Time: 55 minutes
• Difficulty: Intermediate
• Recipe courtesy Paula Deen, 2008 .

CHOCOLATE PIZZA

Steps:

• Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
• 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.
• Pizza Dough:
• 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.