This is the ultimate Chocolate Pizza recipe. You love cheese stuffed pizza crust, right? Well, chocolate stuffed pizza crust is the next level. Very easy pizza dough recipe made from scratch with just 5 basic ingredients. Topped with lots of chocolate spread and berries. With video!
I love pizza. Do you? I think everyone does?!
There are different styles of pizza crusts. Thick and chewy ones, thin and crispy ones. Authentic Neapolitan pizza is thin with black bubbles.
It's hard to say which I like the most. It depends on the topping. Do you have a favorite pizza crust?
Here's the good news with this Chocolate Pizza recipe. You can make your pizza thick and chewy or thin and crispy. It is a basic pizza dough recipe what is very easy to make and can be topped sweet and savory. So if you want to have pizza as a main dish and the second one as a dessert, this is possible with this one pizza dough recipe.
Let's start with the base: the pizza crust
Pizza dough is very easy and super cheap when made from scratch. You need following ingredients:
- water
- yeast
- all-purpose flour
- salt
- sugar
You have full control of what you eat. If you buy organic ingredients, then you have organic pizza dough from scratch on a budget.
The easiest way to make pizza dough is with a stand mixer fitted with a hook attachment. Just combine lukewarm water with yeast and let stand for about 5 minutes. Then add flour, salt, and sugar. Knead until the dough doesn't stick to the sides of the bowl anymore. This will take about 3-4 minutes. Then knead a few times by hand.
You can also knead it by hand. Therefore, combine water and yeast and let stand for about 5 minutes. Then combine flour, salt, and sugar in a large mixing bowl and make a well. Pour water little by little in the middle and stir with your fingers to combine. You can also do this step with a hand mixer fitted with a hook attachment. Then transfer to a lightly floured surface and knead a few minutes until smooth.
You can make the pizza dough ahead or bake it on the same day.
I'll bake it on the same day: After you made the dough, transfer to a lightly greased bowl, and let rise in a warm place until doubled in size. You can read about my 45 minutes rising method in this Cinnamon Challah Bread post.
I'll bake it in a few days: If you have some leftover dough or plan to make the pizza on another day, place in the fridge in a lightly greased large bowl and cover with plastic wrap tightly. The bowl needs to be at least 3x larger than the dough. The dough will rise and needs space to do so. Before you bake the pizza, take the dough out of the fridge, remove the plastic wrap, and set on the counter for 1 hour to come to room temperature. You can store the dough up to 1 week in the fridge.
I don't know when I bake it: You can freeze the dough as well. Therefore, tightly wrap in plastic foil and freeze up to 1 month. Thaw in the fridge overnight. The next day, set on the counter and let come to room temperature.
How do you want to have your Chocolate Pizza? Crispy, thin, or thick and chewy? You can decide it without changing the ingredients or instructions.
I want to have crispy Chocolate Pizza: To get a super thin and crispy pizza, divide dough into thirds. Roll one third into a 12-inch circle. That the pizza crust doesn't rip up around the edges, the chocolate should be cut very small and seal the edges very carefully. Then bake for about 9-10 minutes until lightly browned. Spread with ¼ cup of chocolate spread, or to your taste.
Thin Chocolate Pizza is my thing: If you prefer thin pizza with bubbles, then divide dough into halves. Roll one half into a 12-inch circle and bake about 12-13 minutes. The chocolate should be cut small that the dough doesn't rip up while sealing. I recommend using ½ cup of chocolate spread to have a good balance of dough and chocolate. Or adjust to your preference.
My kind of Chocolate Pizza is thick and chewy: When you love thick and chewy pizza crust, take the whole pizza dough and roll into a 12-inch circle. What you see in the pictures is the thick and chewy version. This was the winner for us. Because of the thick dough, you can load it with ¾ cup of chocolate spread, chocolate sprinkles, nuts, fruits, ice cream, whipping cream, or WHATEVER. Bake for 14-15 minutes until lightly browned.
You can also make a square or rectangular pizza instead of a round pizza. It's up to your preference.
Bake the pizza at 475°F. Preheat the oven 30 minutes before you bake the Chocolate Pizza that every little spot in the oven is super hot. Baking pizza on high temperature with less time leads to a better texture.
No matter how much oven racks your oven has, bake it in any case on the 2nd from the top.
Use the chocolate you love the most. No matter if Lindt, Hershey's or even Reese's. Think of Reese's Pieces in your pizza crust and smear chocolate spread and peanut butter all over the baked pizza. Oh. My. Word.
You can choose the toppings you want. Go with strawberries, blackberries, peaches, grapes, bananas, hazelnuts, pistachios, peanuts, caramel, mascarpone, chocolate sprinkles, honey, cinnamon, pears, whatever. It's your Chocolate Pizza, so you are the only one who says what should be on it, right?!
I topped mine with different berries, cherries (YAY cherry season just started!!), chocolate sprinkles, melted chocolate, mascarpone, mint, and hazelnuts, along with the chocolate spread.
This Chocolate Pizza recipe is
- the one and only Chocolate Pizza recipe you need
- super easy to make
- customizable to your taste in texture and topping
- D-E-L-I-C-I-O-U-S
- possible to make ahead
Did you already decide which toppings you choose and whether you make it thin, crispy, or thick and chewy? Leave a comment and let me know!
Make this Chocolate Pizza recipe and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
You may also like The Best Homemade Croissant Recipe, Chocolate Cheesecake Recipe, Caramel Chocolate Panna Cotta Recipe, Authentic Italian Tiramisu.
Chocolate Pizza Recipe
Ingredients
- 1 ⅓ cups lukewarm water (320ml)
- 1 tsp active dry yeast (4g)
- 2 cups all-purpose flour + more as needed (480g)
- ½ tsp salt
- 1 tsp sugar
- 1 cup high-quality chocolate bars, chopped (6.2oz / 175g)
- ¾ cup chocolate hazelnut spread (8oz / 225g)
- toppings of your choice like fruits, nuts,...
Instructions
- In a large mixing bowl, using a stand or handheld mixer fitted with a hook attachment, combine water and yeast and stir to combine. Let sit for about 5 minutes.
- Add flour, salt, and sugar and knead on medium-high speed until the dough is sticky to touch but doesn't stick to the bowl anymore for about 3-4 minutes. (If you want to make the dough by hand, read blog post above.) If it does stick to the sides of the bowl add 1 tbsp of flour at the time and knead until it doesn't stick anymore. But add just as much flour as needed and not too much. Transfer dough to a lightly greased bowl, cover, and let rise in a warm place until doubled in size, for about 1-2 hours. For quicker rising time or if you make the dough days ahead, read instructions in the blog post above.
- Preheat oven to 475°F / 250°C. Line a baking sheet with parchment paper. Set aside.
- On a very lightly floured surface knead the pizza dough and punch out all the air bubbles. Roll into a 12-inch circle (or square, or rectangle to your preference). Read blog post above for my recommendations on thick or thin pizza crust and how to store leftover dough. When you take the whole dough and don't divide it into halves or thirds, the crust will be thick and chewy. Transfer to the prepared baking sheet. Place chopped chocolate around the edges. Then seal the edges with your fingers that the chocolate is completely trapped. Therefore, flap over the edges of the dough over the chocolate and pinch with your fingers. Bake for 14-15 minutes on the second oven rack.
- Remove from oven and immediately spread chocolate spread all over it. Top with fruits, nuts, whipped cream, ice cream, or whatever, to your preference. Serve immediately.
Video
Nutrition
Sabine, I am shaking my head in disbelief. You once again amaze me with your creativity. Here in the U.S., we have Pizza Hut and other franchise pizza parlors that do their own cheap take on a "dessert" pizza, but yours--with the stuffed crust--is ingenious. I wanted to comment on your "simple" flan last week and call you the Picasso or Dali of desserts after you mentioned your time in Spain, but you are clearly creating your own name in food artistry and web design. I hope you gain thousands of more followers to your site; you can teach us a lot. I would call you up and order a take-out pizza just for the crust.
Amanda, your comments are always so lovely and mean so much to me. Thank you so, so much for your ongoing support.
I have to admit, the chocolate filled crust is the best part of this recipe. It would be also a good idea to make pizza sticks filled with chocolate and dip in Nutella like churros. I didn't know it before but pizza dough and chocolate belong to each other.
If I ever open up a pizza store in the U.S., I'll let you know. (:
Have a wonderful day, Amanda!