Author Topic: Chocolate/strawberry pizza  (Read 8257 times)

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Offline PizzaBrasil

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Chocolate/strawberry pizza
« on: February 14, 2006, 08:22:27 AM »

Chocolate/strawberry pizza? It is a perfect end to pizza dinner!
Recipe
Your preferred pizza dough (I like Varazzano´s Patsy or Tom Lenhman´s one) as thinner as you can!
An half pound chocolate bar (your preference, I like semi bitter), rasped.
Cleaned and shopped strawberries (something between half/one pound)
Shape your pizza dough as usual (in this case, you could use the rolling pin, if you like), top the rasped chocolate all over the shaped dough and then the strawberries.
Cook until the pizza rim be browned and the chocolate melted (in my brick oven it takes 2’)
Eat a lot of slices.

Optional:
Blend the chocolate with two tablespoons of milk cream to soft, mild topping.
Blend the chocolate with two tablespoons of condensed milk to more sweet (heavy) topping.


Offline PizzaDanPizzaMan

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Re: Chocolate/strawberry pizza
« Reply #1 on: March 03, 2006, 12:29:57 AM »
How 'bout some mascarpone spooned a little around that pie! Man that freakin' looks awsome. I'm gonna' try one this weekend on a sourdough skin.

Dan

Offline PizzaBrasil

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Re: Chocolate/strawberry pizza
« Reply #2 on: March 06, 2006, 09:30:54 AM »
Dan:

I just read this message a few moments ago, I hope it not be late.
Be careful with the effects of the temperature on toppings. If your oven do not reach highest temperatures (700° F +) to cook the dough fast enough, could be possible to burn the chocolate toppings, giving a bitter taste to your pie.
To avoid this, you could either pre-bake the dough without toppings until almost brown and finish baking with toppings the last 30/60 seconds (the chocolate, chocolate/condensed milk just beginning to melt) or, specially if your dough is thick, just bake the dough until done and add the toppings immediately out of the oven (the dough temperature will blend/melt the toppings). Serve immediately.
This last approach is excellent when you use canned peaches in place of the strawberries. You could wait a few seconds until the chocolate/condensed milk will be melted and add lightly cold peach slices just before to serve. A little white cream over these will taste excellent too!
I hope you enjoy it as my kids do!
Luis

Offline Bill/SFNM

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Re: Chocolate/strawberry pizza
« Reply #3 on: March 12, 2006, 02:25:58 AM »
Tonight I had a pizza party for some hard-core foodie friends. Not sure why, but I decided to make one of pizzaBrasil's "chococberry pies" at the end of the meal. I used some really good fresh, sliced strawberries and some semi-sweet chocolate chips. The oven was still pretty hot (800F deck) and the crust was fully done just as the chips started to burn. The strawberries had started to ooze some juice that became syrupy. I sprinkled some powdered sugar on the baked pie for emphasis.

Everyone thought it was delicious - a first class dessert IMHO with extraordinary flavors. The very mild tang of the Camaldoli starter (18 hour ferment/proof) went perfectly with the sweetness of the toppings. Not sure I will call these things pizzas, but I definitely plan to experiment with other sweet combinations for dessert pies. Thanks pizzaBrasil! Obrigado!

Bill/SFNM
« Last Edit: March 12, 2006, 02:28:13 AM by Bill/SFNM »

Offline OZZIEPIE

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Re: Chocolate/strawberry pizza
« Reply #4 on: November 07, 2006, 10:25:13 AM »
add shredded coconut to it next time..under the chocolate,prevent any burning..see  how you go ;)
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Offline Vlap

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Re: Chocolate/strawberry pizza
« Reply #5 on: December 04, 2008, 02:20:22 PM »
How 'bout some mascarpone spooned a little around that pie! Man that freakin' looks awsome.

I am not a dessert pizza kind of guy but this one looks worth trying. I think the marscapone suggestion would really set it off!


 

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