Pizza al Cioccolato
Chocolate Pizza

For Pizza Dough:
3/4 cup warm water (105 F to 115 F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons extra virgin olive oil

For Topping:
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or
Perugina)
2 tablespoons chopped toasted hazelnuts

Prepare the pizza dough by pouring 3/4 cup warm water into small bowl;
stir in yeast. Let stand until yeast dissolves, about 5 minutes. Brush
large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in
processor. Add yeast mixture and 3 tablespoons olive oil; process until
dough forms a sticky ball. Transfer to lightly floured surface. Knead
dough until smooth, adding more flour by tablespoonfuls if dough is very
sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to
coat with olive oil. Cover bowl with plastic wrap and let dough rise in
warm draft-free area until doubled in volume, about 1 hour. Punch down
dough (can be made 1 day ahead). Store in airtight container in
refrigerator. Preheat oven to 450 F. Line large baking sheet with
parchment. Roll out dough on lightly floured surface to 11-inch round
(start in center of dough, working outward toward edges but not rolling
over them). 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. Serves 6.

"Adriana's Italian Gourmet Cookies"

If you would like more of our Italian and Sicilian recipes straight
from Italy be sure to visit CookiesFromItaly.com

Ciao-Ciao!
Adriana

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