Chocolate Soup Pizza

The idea here is to get creative with your favorite cookie or candy sweets. I opted for ¼ Peanut Butter Cups, ¼ Almond Joy, ¼ Peanut-ty M&Ms, and ¼ S’Mores. I precooked the pizza dough, and topped each quarter with toppings. I returned the pizza to the oven to finish it.

1 pizza dough ball

Vanilla sugar (to taste – I use Penzey’s)

Cinnamon Sugar (to taste)

1 tablespoon melted butter

      Toasted slivered almonds

      Sweetened coconut

      Toasted sweetened coconut

      Chocolate Chips (or plain Hershey chocolate bar pieces)

Peanut-ty M&Ms

      Cocktail Peanuts

      Plain M&Ms

S’Mores

      1 tablespoons butter

      1/3 cup crushed graham crackers

      1 tablespoon sugar

      Plain Hershey chocolate bar pieces

      Small marshmallows

Preheat oven and pizza stone for one hour at 500 F.

For S'Mores - Melt the butter in a microwave. Add the graham crackers and sugar and mix well. Set aside.

Roll out the pizza dough and brush with melted butter. Sprinkle a light coat of vanilla sugar and cinnamon sugar on the dough, and place on the pre-heated stone and bake for about 5 minutes. Remove from the oven and top with your favorite toppings.

Peanut butter cups - lightly spread plain peanut butter on the crust, and sprinkle with chocolate chips and peanuts.

For Almond Joy - Place chocolate on the crust and top with almonds and sweetened coconut. Top with toasted coconut after your remove from the oven.

For M&Ms - sprinkle plain M&Ms on the crust and top with peanuts.

For S'Mores - layer graham cracker mixture on crust. Top with chocolate and marshmallows.

Place the pizza back on the stone for about 5 - 7 minutes, or until chocolate melts, and in this case, the marshmallows brown. Let rest for 3 to 5 minutes and serve as is, or with a scoop of vanilla ice cream.

For Almond Joy - After toasting the almonds and coconut on a baking sheet in the oven or in a dry pan on the stove top, set aside to cool.

Peanut Butter Cups

      Peanut Butter

      Chocolate Chips (or plain Hershey chocolate bar pieces)

Cocktail Peanuts

Almond Joy

Basic Pizza Dough

My always amazing and generous wife thought I would enjoy taking a pizza class at the Culinary Center of Kansas City. She was right. The class was taught by Chef Cody Hogan. If you live in KC, you know about Lidia's. Chef Hogan is Lidia's exceutive chef, and one very cool dude. He shared his favorite pizza dough recipe with us. I'll share it with you, but preface this by saying if you don't take the class, it won't be the same!

Pizza Dough

Based on the dough from

The Chez Panisse Cafe Cookbook

Yield: enough dough for about 6 pizzas

Sponge Ingredients:

2 teaspoons dry yeast

3/4 cup lukewarm water

2/3 cup bread flour

Dry Ingredients:

4 cups unbleached white flour

1/4 cup rye flour, whole wheat flour or buckwheat flour

1teaspoon salt

1/3cup olive oil

To make the sponge:

Dissolve the yeast in 3/4 cup lukewarm water and stir in the 2/3 cup bread flour. Allow this mixture to sit until quite bubbly, about 30 minutes.

To make the dough:

Mix together the all-purpose flour, rye flour, and salt in another bowl.

Stir 1cup cold water and 1 cup of these dry ingredients into the sponge. Mix thoroughly and let sit for another 30 minutes.

Add the remaining dry ingredients and the olive oil and knead, by hand or in an electric mixer fitted with the dough hook. Knead until the dough is soft and elastic, about 5 minutes. It may be necessary to add more flour if the dough is too wet, but add only enough flour to form soft, slightly sticky dough. Very soft, moist dough makes the best crust.

Allow to rise until doubled; about 2 hours. If you have the time, this dough has more character if it is allowed to rise in the refrigerator overnight or at least for eight hours.

After the dough has doubled, fold it down and divide it into six pieces (or less for larger pizzas).Shape in to balls and allow to rest for about 1hour, covered, at room temperature. (This is a good place to freeze individually wrapped pieces of dough for future use. Allow to thaw thoroughly before using.) The dough can be rolled or stretched into the desired shape and thickness.