Prep 1 hr
Cook 30 mins
Chocolate covered heaven. Gooey and delicious. Feel free to change the dried fruits and nuts around. From "Retro Desserts." Prep time includes chill time. Times are guesstimates, sorry.
FOR THE CHOCOLATE PIZZA CRUST
- 1 1⁄2 cups all-purpose flour
- 1⁄4 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1⁄2 cup unsalted butter
- 1 large egg
FOR THE ROCKY ROAD PIZZA TOPPING
- 1⁄4 cup dried sour cherries
- 1⁄4 cup dried apricot, cut into 1/2-inch chunks
- 4 ounces semisweet chocolate, coarsely chopped
- 1⁄2 cup heavy cream
- 1⁄4 cup hazelnuts, roasted
- 1 1⁄2 cups mini marshmallows
- Make the pizza crust: Combine the flour, sugar, and cocoa in the bowl of a food processor fitted with a metal blade. With the machine on pulse, add the butter, bit by bit, and then the egg. Process until the dough is thoroughly blended and masses together.
- Between 2 sheets of wax paper or parchment, roll the dough into an 11 1/2" circle. Chill at least 30 minutes.
- Preheat oven to 400 degrees. Peel off the wax paper and place the dough on a nonstick or parchment-lined cookie sheet. Prick holes all over with a fork. Bake for 12 minutes, until set. Place on a rack to cool.
- Make the Rocky Road Pizza Topping: Combine the cherries and apricot chinks in a small saucepan and add enough water to cover. Bring to a simmer, then remove from the heat. Let cool in the liquid and drain well.
- Put the chocolate in a medium bowl. Over medium heat, bring the cream just to a simmer. Pour the hot cream over the chocolate. Working from the center out, gently stir to melt and blend until smooth. Let sit for 15 minutes to thicken.
- Mix the drained fruit, nuts and 1 cup of the marshmallows into the chocolate. Spread the filling over the crust and scatter the remaining 1/2 cup of marshmallows on top. Return to the oven to heat up for 3-4 minutes. Slice into wedges and serve warm. It can be stored at room temperature for 3 days.