Name: The “Spoon” Chocolate Pizza
Yield: Makes 4 Individual Pizzas
Cuisine: American
Ingredients: 2 teaspoons active dry yeast; 12 tablespoons butter for dough (1½ sticks); 2 tablespoons granulated sugar; ¼ cup brown sugar; ⅓ cup good-quality bittersweet chocolate, broken in ¼-inch pieces; 3 tablespoons cold butter, cut in ¼-inch cubes; ⅓ cup heavy cream; 2½ tablespoons warm water; 3 level tablespoons unsweetened cocoa powder; 1 cup all-purpose flour; salt; 1 tablespoon unsweetened cocoa powder; 3 eggs

Preparation info

Makes
4
Individual Pizzas

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

I tasted this dessert when I cooked in New York with Alain Ducasse for the television show, and I can tell you that I have never seen a crew hanging over the cameras waiting for the finished dish as they were for this chocolate pizza from Ducasse’s “Spoon” restaurants and his cookbook of the same name.

You will need to make the dough the day before and have fou