Chocolate Pizza

• unsalted butter↗40g g
• milk↗200ml ml

  plus extra for brushing

• vanilla extract↗1 tsp tsp
• strong white bread flour↗300g g

  plus extra for dusting

• instant dry yeast↗1 tsp tsp
• golden sugar↗2 tsp tsp
• chocolate chips↗40g g
• chocolate hazelnut spread↗5 tbsp tbsp
• mini marshmallows

  (optional)

Step-by-step instructions

1. 1

   Melt the butter in a saucepan over medium heat, then set aside 1 tbsp in a small bowl. Add the milk and vanilla to the saucepan and heat until warm. In a large bowl, combine the flour, yeast, sugar and a pinch of salt. Pour the milk mixture into the bowl and stir with a wooden spoon until smooth. Turn the dough out onto a work surface and knead for 5 minutes until smooth and elastic. Shape the dough into a tight ball, place it in a clean bowl and cover. Let it rise in a warm place for 2‑3 hours until doubled in size, or refrigerate for up to 48 hours.

2. 2

   Place the dough on a flour‑dusted surface and press out any air bubbles. Roll it into a round pizza base about 40 cm in diameter. Lightly flour a large baking tray and lay the dough on it. Use chocolate chips to create a ring around the outer edge of the base, about ½ cm from the edge. Brush a little milk inside the chocolate ring, then fold the outer edge over to seal the chocolate and form a filled crust, pressing firmly so the dough holds. The dough can be prepared 1 hour ahead and left to rise.

3. 3

   Preheat the oven to 220 °C (200 °C fan/gas 8). Brush the centre of the dough with the remaining melted butter and bake for 15 minutes until golden. Remove from the oven and spread the chocolate spread, sprinkle the marshmallows if using, and add any other favourite toppings. Return the pizza to the oven for another 4‑5 minutes to warm the topping. Let stand for a minute before slicing and serving.