Ingredients
For the chocolate pizza dough:
- 375ml/12.6fl oz whole milk
- 475g/16.7oz strong white flour, plus extra for dusting
- 100g/3.5ozchocolate chips
- 25g/1 tablespoon unsweetened cocoa powder
- 25g/1 tablespoon drinking chocolate
- 7g/1 sachet of fast action dried yeast
- 1 tablespoon sugar
- 1 teaspoon fine sea salt
For the pizza:
- balls of chocolate pizza dough
- 300ml/10.1oz double cream
- 4 bananas, sliced
- 4 tbsp toffee sauce
- 1 small bar of milk or dark chocolate
For the toffee sauce:
- 300g/10.5oz golden syrup
- 100g/3.5oz butter
- 150g/5.2oz soft dark brown sugar
- 75g/2.6oz granulated sugar
- 240ml/8.1 single cream
- 1⁄2 tsp vanilla extract
Directions
- Preheat the oven to 250°C/480°F/gas mark 9 or as high as it will go. Place a pizza stone or an upside-down baking tray in the oven to heat up too. Get all your ingredients and equipment ready, including taking the dough out of the fridge 1 hour before you’re ready to cook.
- While the oven is heating up, place the cream in a mixing bowl and whisk until soft peaks form.
- Roll out the dough as per the instructions on page 25 (the chocolate dough is too stiff to stretch by hand). Prick the dough all over with the tines of a fork so that it doesn’t puff up too much in the oven since it’s being baked on its own without any toppings.
- Slide the pizza off the peel or board onto the pizza stone or upside-down baking tray in the hot oven. Cook for about 5 minutes, until the dough is cooked through.
- Take the pizza out of the oven and push it down if it has puffed up too much.
- Don’t worry if the dough cracks a little when you do this, as it will get covered up with the toppings. Transfer to a wire cooling rack and allow to cool for at least 5 minutes because the whipped cream will melt if the base is too hot.
- Dollop over the whipped cream and spread it evenly over the cooled base using the back of a spoon or a palette knife, leaving a 2.5 cm (1 in) border clear around the edges for the crust.
- To make the Toffee Sauce: Put the golden syrup, butter and sugars in a heavy-bottomed saucepan. Stir as it melts gently on low heat.
- Simmer for 4–5 minutes, then remove from the heat and gradually stir in the cream and vanilla extract. Put back on a low heat and stir constantly for a further 2–3 minutes, until the sauce is absolutely smooth.
- The toffee sauce will keep for several weeks stored in a sealed jar in the fridge. It can be served either warm, hot or cold.
- Scatter the sliced bananas evenly across the top and drizzle with the toffee sauce, then grate over the chocolate by running a vegetable peeler along the long edge of the bar. Use a long chef’s knife rather than a pizza cutter to cut into slices.
