Chocolate Marshmallow Dessert Pizza

Home » Chocolate Marshmallow Dessert Pizza

Ingredients

  • as desired mini marshmallows
  • as desired PreGel Pino Pinguino Original Arabeschi® (Chocolate Hazelnut)

Chocolate Pizza Dough

  • 214 gr. warm water
  • 14 gr. active dry yeast
  • 8 gr. honey
  • 12 gr. vegetable oil
  • 360 gr. all-purpose flour
  • 40 gr. PreGel Cacao Togo (Cocoa Powder)
  • 6 gr. salt

Vanilla Cream

  • 550 gr. heavy cream
  • 60 gr. PreGel Vanilla Velvet Traditional Paste (American Vanilla)

Method

Chocolate Pizza Dough

  1. In a bowl, combine water, yeast, honey and oil and stir to combine.
  2. Let sit about 5′ until it becomes foamy.
  3. Mix flour and PreGel Cacao Togo (Cocoa Powder) well.
  4. Add 200 grams of flour mix and all of the salt, mixing by hand until smooth.
  5. Continue adding the flour mix a little at a time until the dough is smooth, but still slightly sticky. Depending on your conditions, you may not use all of the flour mix.
  6. Knead the dough for 3 – 5′.
  7. Place the dough in a bowl and allow to rise until it has doubled in size, about an hour.

Vanilla Cream

  1. Combine in a pot, bring to a boil, and continue to cook until reduced by half.

Assembly

  1. Shape pizza dough into desired shape and size.
  2. Once dough is shaped, allow it to rise again for about an hour.
  3. Top dough with some small pieces of butter and sprinkle with brown sugar.
  4. Bake in an oven at 180 °C for a few minutes until the dough starts to rise.
  5. Remove from the oven and press down the dough in the middle of the pizza to create the outer “crust”.
  6. Cover the top of the pizza with a thin layer of the vanilla cream.
  7. Return to oven and continue baking.
  8. When pizza is almost done, take it out of the oven and top with some mini marshmallows.
  9. Continue baking until pizza is done.
  10. As soon as the pizza comes out of the oven, top it with the PreGel Pino Pinguino Original Arabeschi (Chocolate Hazelnut).
Source: http://www.pregelrecipes.com/