Chocolate Pizzas

Chocolate Pizzas with Fruit Variations

1-1/2 teaspoons active dry yeast
2-1/2 tablespoons sugar, plus additional to proof yeast
3-3/4 cups all-purpose flour, plus additional for dusting
1/2 cup plus 2 tablespoons unsweetened cocoa powder
3 tablespoons vegetable oil
2 1/2 teaspoons fine sea salt or kosher salt

CARAMELIZED PINEAPPLE-RASPBERRY

TOPPING
4-1/2-inch-thick pineapple slices, cored
2 tablespoons sugar
2 tablespoons raspberry jam
1/4 cup raspberries
1/4 cup grated white, milk or dark chocolate

APRICOT-PEACH TOPPING
2 tablespoons apricot jam
1 large peach, thinly sliced (about 1 cup)
1/4 cup grated white, milk or dark chocolate

GINGER-MANGO TOPPING
2 tablespoons ginger marmalade or preserves
1 cup thinly sliced peeled mango
1/4 cup grated white, milk or dark chocolate

STRAWBERRY-RICOTTA TOPPING
2 tablespoons strawberry jam
1 cup thinly sliced strawberries
1/2 cup ricotta cheese
2 teaspoons sugar
Honey for drizzling
Fresh mint leaves for garnish

Prepare the pizza dough.

Warm 1/2 cup water to 110-115 degrees (it should feel warm to the touch). In a bowl of an electric mixer fitted with a dough hook, mix the yeast with the warm water and a pinch of sugar. Let sit for 15 minutes. If the yeast is not foaming, discard it and begin again with fresh yeast. Add the flour, cocoa, oil, salt, remaining sugar and another cup of water to the foaming yeast and mix on medium speed until the dough is smooth and elastic and springs back when pinched, about 15 minutes. Cover the bowl with plastic wrap and let rise in a warm place until doubled in bulk, about 1-1/2 to 2 hours. Meanwhile, heat the broiler.

Sprinkle the pineapple slices with sugar. Lay the slices on a rimmed baking sheet and place it in the oven as close to the heat source as possible. Broil, turning once, until the slices are browned, about 5 to 6 minutes per side.

Place a pizza stone or an inverted baking sheet on the lower rack of the oven and heat it to 500 degrees. Press the risen pizza dough down and turn it onto a flat, lightly floured surface. Lightly knead the dough a few times. Divide the dough into 4 equal balls. Roll out each round on a piece of parchment paper to about 10 inches in diameter. Slide the rounds, on the paper, onto unheated cookie sheets or upside-down rimmed baking sheets.

For the pineapple pizza, slice each pineapple ring into 6 pieces. Spread the jam evenly over the top of the dough to the edge and arrange the pineapple over it. Scatter the raspberries between the pineapple pieces and sprinkle the chocolate over all.

For the apricot-peach pizza, spread the jam evenly over the top of the dough to the edges and arrange the peaches over it. Sprinkle on the chocolate.

For the ginger-mango pizza, spread the marmalade evenly over the top of the dough to the edges and arrange the mango over it. Sprinkle the chocolate over all.

For the strawberry pizza, spread the jam evenly over the top of the dough to the edges and arrange the strawberries over it. Drop dollops of ricotta evenly over the pizza and sprinkle with the sugar.

Trim the parchment paper around the pizzas, leaving a narrow border around the dough. Slide the pizzas on the paper onto the preheated pizza stone or baking sheet, one at a time, and cook until the bottom is browned and crisp, about 8 to 10 minutes.

Slice the pizzas and serve warm, drizzling the strawberry pizza with honey and garnishing it with mint.

Yield: Four 10-inch pizzas, 16 to 20 pieces.