Bread recipes ...

Chocolate Pizza

A former Loaf of the Month (May 2008)

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Ingredients, base:

• 140ml Water
• 1 tbsp Olive Oil
• 1 tsp Fine Sea Salt
• 1 tsp Golden Granulated Sugar
• 1 tbsp Cocoa Powder
• 225g Carrs Breadmaker Strong White Flour
• 1¼ tsp Fast Action Dried Yeast

Ingredients, ganache:

• 200g Dark Chocolate (minimum 70% cocoa solids)
• 125ml Cream

Ingrdients, topping:

• 1 Pear, cored and sliced
• 50g Stilton, crumbled
• 20g Pine Nuts

METHOD By bread machine:

1. Follow the manufacturers’ instructions regarding the order of liquid/dry ingredients, and set your machine to the dough/pizza setting.
2. Prepare ganache by melting the chocolate over hot water and boiling the cream in a heavy-based pan. Remove the cream from the heat and mix into the melted chocolate, stirring until blended and thickened.
3. When the dough cycle is complete, turn the dough out and quickly knead on a floured surface. Divide in half and roll into a round large enough to cover an oiled and flour-dusted 30cm/12in pizza tin.
4. Cover with ganache and toppings to within 2.5cm/1in of the edge and cover with oiled foil. For a thin crust, refrigerate the prepared pizza for 30 minutes before baking. For a distinct puffy edge, leave the pizza to rise in a warm place for about 30 minutes.
5. Bake in a preheated oven at 220°C (425F, gas mark 7) for 20-25 minutes.

Sit back and enjoy!

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