Print

Giada Chocolate Pizza

Giada Chocolate Pizza
Print Recipe

A playful and decadent dessert pizza featuring a crisp, buttery pastry crust topped with a silky dark chocolate ganache and a medley of colorful, crunchy toppings. Perfect for parties or a fun family treat, it balances rich chocolate with fresh berries and toasted nuts for a delightful texture contrast.

Ingredients

Scale
  • 1 sheet (about 8 ounces) refrigerated pizza dough (such as Pillsbury Classic or homemade)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup heavy cream
  • 6 ounces dark chocolate (60-70% cacao), finely chopped
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fine sea salt
  • 1/2 cup fresh raspberries
  • 1/2 cup fresh strawberries, hulled and thinly sliced
  • 1/4 cup toasted sliced almonds
  • 1 tablespoon powdered sugar, for dusting (optional)

Instructions

  1. Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to 425 degrees Fahrenheit (218 degrees Celsius) for at least 30 minutes. This ensures a crisp bottom crust; without a preheated surface, the dough may become soggy from the ganache.
  2. On a lightly floured piece of parchment paper, roll out the pizza dough into a 10-inch diameter circle, about 1/4 inch thick. The parchment will make it easy to transfer the dough onto the hot stone later.
  3. Brush the surface of the dough evenly with the melted butter. In a small bowl, stir together the granulated sugar and cinnamon, then sprinkle the mixture over the buttered dough, leaving a 1/2-inch border for the crust. This cinnamon sugar coating will caramelize during baking, adding sweetness and a delicate crunch.
  4. Slide the parchment with the dough onto the preheated pizza stone or baking sheet and bake for 12 to 15 minutes, or until the crust is golden brown and crisp on the bottom. Check the underside by lifting an edge with a spatula; if pale, continue baking for 1 to 2 minutes more.
  5. Remove the crust from the oven and let it cool on the parchment on a wire rack for 10 minutes. This cooling step prevents the ganache from melting into a pool; the crust should be warm but not hot.
  6. While the crust cools, prepare the ganache. Place the finely chopped dark chocolate in a heatproof medium bowl. In a small saucepan, heat the heavy cream over medium heat until small bubbles form around the edges (about 180 degrees Fahrenheit / 82 degrees Celsius). Do not let it boil vigorously, as this can scorch the cream.
  7. Pour the hot cream over the chopped chocolate and let it stand undisturbed for 2 minutes. This gentle melting method ensures a smooth, glossy emulsion. Add the vanilla extract and fine sea salt, then whisk gently in a circular motion starting from the center until the chocolate is completely melted and the mixture is smooth.
  8. Using an offset spatula or the back of a spoon, spread the ganache evenly over the cooled pizza crust, leaving a 1/2-inch border for the crust. Work quickly, as the ganache will begin to set as it cools.
  9. Arrange the fresh raspberries and strawberry slices over the ganache in an even layer. Sprinkle the toasted sliced almonds over the top. The berries add a bright, tart contrast to the rich chocolate, while the almonds provide a satisfying crunch.
  10. For an optional finishing touch, dust the chocolate pizza lightly with powdered sugar using a fine-mesh sieve just before serving. This adds a hint of sweetness and a professional appearance.
  11. Slice the chocolate pizza into 8 wedges using a sharp chef’s knife or a pizza cutter, wiping the blade clean between cuts for neat edges. Serve immediately while the crust is still slightly crisp and the ganache is soft but not runny.
  12. If the ganache becomes too firm before serving, let the pizza sit at room temperature for 10 minutes to soften slightly. Avoid microwaving, as this can cause the chocolate to seize and become grainy.

Notes

Store leftover chocolate pizza in an airtight container at room temperature for up to 1 day, or refrigerate for up to 3 days. To crisp the crust again after refrigeration, place the pizza on a baking sheet and reheat in a 350 degree Fahrenheit (177 degree Celsius) oven for 5 to 7 minutes. Do not freeze, as the ganache and berries will break down upon thawing

Nutrition

Keywords: chocolate pizza, dessert pizza, Giada De Laurentiis, chocolate ganache pizza, sweet pizza, Italian dessert, party dessert, easy chocolate recipe, baked dessert, fruit and nut pizza

Find it online: https://giadacooks.com/giada-chocolate-pizza/