There are a few interesting stories to this chocolate pizza; two involve children, sort of â€“ fitting since Iâ€™m pretty sure kids would love this sweet pizza.
Both are cute stories, of how I came to own a box of colourful Dutch sprinkles and a gooey tub of chocolate spread made with cocoa from Ghana.
Months ago, when I was strolling the canals of Amsterdam, my friend N who was expecting a baby at the time, sent me a text asking if I could pick her up some sugar-coated aniseed sprinkles (Muisjes) â€“ auspiciously, I was standing in front of an Albert Heijn and they were the first things I spotted upon entering the store.
I got a pink one and a blue one since I didnâ€™t know the sex of Nâ€™s baby.
Nâ€™s baby came this January past, a sweet little boy with the most adorable smile. She borrowed the Dutch custom and served guests who came to see the baby, donuts sprinkled with blue and white Muisjes, and I came home to a box of pink and white sugar-coated aniseed sprinkles.
Then thereâ€™s my little friend E, a passionate nine-year old with a slight obsession with vampires and Goth.
Choco Delight, a chocolate peanut butter spread from Ghana is on her list of favourite things at the moment â€“ itâ€™s better than Nutella, she said and I was intrigued. Her dad graciously got us a tub to try.
I initially wanted to make this chocolate pizza for E; to share with her on one of the evenings she passes by my place on her way to Girls Guide, but our timing was always off and I was sure weâ€™d run out of chocolate spread if I waited for that perfect opportunity.
So one morning when we would have just had bread with chocolate spread with our tea, I made chocolate pizza instead.
Itâ€™s simple really; bread dough slathered in chocolate and baked to perfection with a sprinkle of aniseed.
The sprinkles were an afterthought, but I do love the combination, the chocolate and the subtle liquorice flavour do well together.
I love it with tea; it’s like bread with your favourite chocolate spread, but so much more – it’s soft warm chewy bread with gooey melted chocolate – so good!
I used ’00’ flour for the dough, I got a small bag from the Italian store months ago to try out. I put my bread machine to work using a very simple dough recipe, same one I used here.
The dough can be made by hand too; here is a great step-by-step direction on how to.
Iâ€™m hopeful, E and I have set a date this summer, to get together and make chocolate pizza, and Iâ€™ll even let her choose the toppings.
Adapted from the Food Network
- 1 pound pizza or bread dough ((use this dough recipe or store-bought)
- 2 teaspoons butter, melted
- 1/2 â€“ 1 cup chocolate spread (use your favourite chocolate-nut spread), slightly melted
- 2 â€“ 3 tablespoons of sprinkles or nuts (optional)
- Preheat oven to 350 degrees F. and line a baking sheet with parchment paper
- On a flour-dusted surface, roll dough into a thin large circle, about 8 â€“ 9-inch round
- Place dough onto baking sheet, make indents all over the dough with your fingers, and brush dough with melted butter
- Sprinkle about a tablespoon of sprinkles on dough and bake for about 15 minutes or until crust is crisp and pale golden brown
- Spread chocolate spread all over pizza and bake again for about 5 â€“ 8 minutes until chocolate melts further and turns gooey
- Let it cool for a few minutes and sprinkle the remaining sprinkles over pizza
- Cut into wedges and serve
This is a gorgeous post Elsa, the pictures have an ethereal air about them (maybe it’s just because it takes me back to my childhood days of pink hazes, spotted dresses and melting chocolate in the sunshine). I love the touch of aniseed… and I am glad that you got to spend quality time with your little friend! xx20 June, 2014 at 1:13 am
Aww thank you Laura! I definitely got that child-like happy-place vibe when I made it. I’m really looking forward to making it again with my little friend 🙂20 June, 2014 at 7:49 pm
I love everything about this E. I think I would love a good dollop of nuts on it.26 June, 2014 at 4:03 am
Oooh yes! nuts on top will be incredible, I’ll have to try it myself 🙂27 June, 2014 at 9:30 am