Usuba
Black Chocolate and Mascarpone Pizza
An unusual sweet dish that combines crispy yeast dough with a tender filling of dark chocolate and cream cheese. Mozzarella under a layer of chocolate cream gives the pizza a soft texture, while nuts and orange zest add bright flavor accents. You can make one large pizza or several small ones.
- Total
- 20 min
- Standard serving
- 161.3 g
Ingredients
Total 13- Milk
12.5 ml≈ 2.5 tsp - Olive oil
2.5 ml≈ 1/2 tsp - Mineral water
12.5 ml≈ 2.5 tsp - Yeast
1.63 g≈ 1/2 tsp - Wheat flour
43.75 g≈ 1/3 cup - Salt
to taste - Sugar
6.25 g≈ 1.5 tsp - Mozzarella cheese
31.25 g≈ 1.5 slice - Dark chocolate70%
25 g≈ 2.5 slice - Mascarpone cheese
18.75 g≈ 3.5 tsp - Chopped pistachios
0.25 tbsp - Ground hazelnuts
5 g≈ 1.5 tsp - Orange zest
0.975 g≈ 1/3 tsp
Instructions
- 1
Step 1
Heat the milk in a saucepan, remove from heat and add the crumbled yeast.
Pour the milk into the food processor bowl, add olive oil and mineral water. Run the processor for 15 seconds.
Sift the flour with salt, add to the food processor bowl along with sugar. Mix until the dough stops sticking to the walls of the bowl.
Roll the dough into a ball, place it in a bowl and cover with a cloth. Let it rise at room temperature until the volume doubles.
- 2
Step 2
Preheat the oven to 240 degrees.
Roll out the dough on a flour-dusted board into a flatbread about 40 cm in diameter.
Oil the baking sheet, place the flatbread on it, and prick it evenly with a fork.
- 3
Step 3
Cut the mozzarella into thick slices and arrange them in a rosette pattern 2 cm from the edges of the flatbread.
Bake until done.
- 4
Step 4
Chop the dark chocolate and melt it in a double boiler.
Remove from heat and add mascarpone to the melted chocolate, whisk well.
Remove the pizza from the oven and apply a layer of chocolate-cream mixture, leaving 1 cm from the edges.
Sprinkle with chopped pistachios and hazelnuts, add orange zest.
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