Chocolate pizza

By Spencer Watts
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SERVES
4

Ingredients

CARAMELIZED WHITE CHOCOLATE

  • 5-ounce white chocolate

GANACHE

  • 1/4 cup (60 ml) dark chocolate chips
  • 1/4 cup (60 ml) whipping cream

PIZZA

  • 11 ounces (312 g) pizza dough
  • 10 fresh cherries, pitted
  • Caramelized white chocolate, to garnish
  • 2 tablespoons (30 ml) fresh basil, chopped
  • Sea salt, to garnish
  • 1/4 cup (60 ml) almond slices, toasted
  • Vegetable oil, for grilling

Directions

CARAMELIZED WHITE CHOCOLATE

  1. Preheat half the barbeque to medium-low or 325 F (160 C).
  2. Chop white chocolate into small chunks and spread out on a nonstick baking sheet.
  3. Place baking sheet on the unlit side of the barbeque to cook indirectly.
  4. Bake for ten minutes with the lid closed, then spread out with an offset icing spatula.
  5. Repeat this process five more times for a total of 60 minutes or until a smooth consistency and caramel color is achieved.
  6. Place the finished product in the freezer to cool for ten minutes then remove scrape off pan and chop to desired size.

GANACHE

  1. In a medium bowl, place the chocolate chips.
  2. Heat whipping cream to a simmer.
  3. Pour whipping cream over the chocolate chips and whisk until a smooth consistency is achieved.
  4. Put aside and let cool slightly.

PIZZA

  1. Preheat the barbeque to med-high or 375 F (190 C).
  2. Roll out pizza dough and grill two minutes per side, turning every minute to produce crosshatched grill marks, then set aside.
  3. In a bowl, toss cherries with a little vegetable oil and char the cherries for one minute on the barbeque.

TO SERVE

  1. Top cooked pizza dough with a layer of ganache.
  2. Sprinkle charred cherries, caramelized white chocolate, almonds, basil, and sea salt.
  3. Let rest for five minutes then slice and serve.

Watch Watts on the Grill Fridays at 8pm ET on CTV Life Channel

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