A few weekends ago, I decided to try to make homemade mozzarella cheese. One of the blogs I follow (Love and Olive Oil) has been posing a monthly “Kitchen Challenge”, and June’s challenge was for homemade mozzarella. Since I’ve missed out on the timing for the last few challenges, I decided to give this one a try! And while I was at it, why not make homemade pizza dough? And, if I can make homemade pizza dough and cheese, why not go all the way and try for a dessert pizza?!
Well, the homemade mozzarella was a bit of a FAIL as I forgot to put the citric acid in the first batch, and the next 5 batches curdled. The last batch finally set up properly (I am less than enthused about the results), but by that time, I’d already given up on incorporating it in to this dessert…
So I switched gears slightly to use goat cheese instead of mozzarella, which ended up working out well. Cause this pizza came out amazing! Especially with the addition of my homemade Cherry-Bourbon Jam! And I was inspired to make two batches of homemade pizza dough: one regular and one chocolate. (The mini pizzas that the boyfriend and I made were adorable and super tasty! Check out a picture on my Instagram.) Overall, it turned out to be a fun challenge, and I can now add homemade pizza to my repertoire! 🙂
Click below for the recipe! Have a question? Feel free to ask in the comments. And thanks for reading! 🙂
Yield: Four 8-inch pizzas, about 12-16 servings
Ingredients for chocolate pizza dough:
3 cups strong white bread flour
1/2 cup cocoa powder
1/2 tablespoon fine sea salt
1 packet (1/4-ounce) active dried yeast
1/2 tablespoon raw sugar
2 tablespoons extra-virgin olive oil
1 1/4 cups lukewarm water
Ingredients for pizza:
Chocolate pizza dough
1 cup Cherry-Bourbon Jam (you can also substitute regular cherry jam)
8 ounces goat cheese
1/2 cup dark chocolate chips
Pizza stone or baking sheet
1. Begin by making the chocolate pizza dough. Sift the flour, cocoa powder, and salt in to the bowl of a stand mixer fitted with a hook attachment (or in to a large bowl if not using a mixer).
2. In a 2-cup measuring cup, mix the yeast, sugar, and olive oil in to the water. Leave the measuring cup for a few minutes to allow the yeast to bloom.
3. Slowly incorporate the water and yeast mixture in to the dry ingredients. Knead until the dough is smooth and springy, about 5 minutes.
4. Coat the bottom and sides of a large bowl with about 2 teaspoons of olive oil. Place the ball of dough in to the bowl and toss to coat with olive oil.
5. Cover the bowl with plastic wrap, and place it in a warm room for about 1 hour until the dough has doubled in size.
6. Remove the dough to a clean surface dusted lightly with flour. Knead the dough slightly to remove any accumulated air. Divide the dough in to four balls. (If not using right away, wrap it in plastic wrap and store it in the fridge until you want to make pizza. The dough can be stored in the refrigerator for up to three days.)
7. Roll the pizza dough in to rough circles about eight inches wide and 1/4-inch thick. Prick the crust with a fork, and let it sit for about 15 minutes.
8. Preheat your oven to 450* F. If using a pizza stone, place it in the cold oven before preheating.
9. Working one- or two-at-a-time, place your pizza crust on a piece of parchment paper, and bake in your preheated oven for 5 minutes.
10. Remove the crust from the oven, and spread about 1/4-cup of the jam on the crust. Sprinkle the pizza with about 2-ounces of crumbled goat cheese and 2 tablespoons of dark chocolate chips.
11. Return the pizza to the oven, and cook for an additional 6-8 minutes or until the goat cheese and chocolate are warm and slightly melted.
12. Let the pizza cool slightly, and then cut in to 6-8 wedges. Serve warm. Enjoy!