I dreamt this recipe up back in December, but never got around to making it until this past weekend during the snow “storm”. Last Friday my family prepared to get snowed in after hearing about a massive blizzard. As usual, the media sensationalized it into madness and of course got the forecast wrong. Needles to say we didn’t get snowed in for days like we were brainwashed to believe. But anyway, since we thought we had some time to kill, it was finally time to make this dessert pizza….and I gotta say, the snow might have been disappointing, but this pizza sure isn’t.
Now, I know you guys know that despite my affinity for making sweets, I’m not the biggest fan of them. As for sweet pizzas…well…this is something I’ve always thought – dessert pizza recipes usually involve too much sugar and not enough imagination. They might be tasty in moderation, but they’re pretty much all the same. So with this recipe I wanted to include something unexpected – fresh fruit. And what fruit pairs beautifully with chocolate? Well all of them haha…but I picked raspberries so the pizza would have a sophisticated edge (to me, raspberries have always seemed a step up in fanciness from any other berry on the market). These raspberries were pureed and then topped with a marshmallow chocolate sauce that’s SO simple to make. After that, it’s baked on a sugary pizza crust. Easy peasy.
And yeah, this raspberry chocolate pizza has such an fun flavor combination. It also looks like a pizza when you’re throwing on all those layers (actually, that’s the reason I used these ingredients…I wanted it to look like a legit pizza). Since this recipe makes two pizzas, you’ll have enough to go around, so have fun with it and enjoy!
**Scatter fresh berries on top for an AMAZING burst of fresh fruity flavor.**
17 oz pizza dough (divided into 2 portions)
1 1/2 teaspoon sugar
1 1/2 cups frozen raspberries (thawed)
1 cup white chocolate chips
1/2 cup marshmallow fluff
1 1/2 tablespoons milk
1 tablespoon butter
Preheat oven to 450 degrees Fahrenheit.
Roll out the 2 balls of pizza dough. Sprinkle with sugar. Place onto greased baking sheets and bake for around 8 minutes, or until lightly golden. Remove from oven.
Put the raspberries into a food processor and pulse a few times until they’re broken apart and mashed. Spread half of the mashed berries on each pizza crust.
In a double boiler, melt the white chocolate with the butter and marshmallow fluff. Whisk in milk until smooth. Drizzle over pizzas.
Put pizza back in the oven for 3-5 minutes, or until the chocolate/marshmallow just begins to bubble/brown. Remove from oven. Cool slightly before cutting.