Chocolate-Cherry Hazelnut Rocky Road Pizza Pie
- Ready In:
- 1hr 30mins
- Ingredients:
- 11
- Yields:
-
1 10" pie
- Serves:
- 8
ingredients
-
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
directions
- 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.
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