Chocolate Easter Egg Pizza

It's well and truly Easter egg season, and we're so so happy about it!

2 hours cook

Serves 4

Ori Goldberg
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Ingredients

    Pizza dough:
  • 500g'00' white bread flour
  • 400gwater, just above room temp
  • 8gsalt
  • 7g dry active yeast
    • To server:
  • chocolate hazelnut spread
  • white chocolate buttons
  • marshmallows
  • creme eggs
  • milk chocolate bunny
  • white chocolate

Fluffy pizza dough, chocolate hazelnut spread, toasted marshmallows, creme eggs and cookie butter. Heaven!

Method

  • Making this dough is easy! Add water, yeast and a spoonful of the measured out flour into the bowl of a stand mixer. Let bloom for 5 minutes, and add half the amount of flour. Knead on medium-low speed for 5 minutes, before adding the rest of the flour and salt.
  • Leave to knead for 15-20 minutes, and you should see the dough go from a messy mass, to a shiny, soft dough that is only slightly sticky.
  • Leave in the bowl, cover and place in a warm place for an hour or until doubled in size.
  • Remove the proven dough out of the bowl, and portion the dough into 100g balls, and leave on a tray, with plenty of flour, until doubled in size.
  • Pre-heat your oven to 200°c. Dust your work surface with flour, and place a ball of dough top side down. Press the middle of the dough down, until you have a small circle, and keep gently spreading the dough until you have the size you want!
  • Place the pizza dough on a pizza stone, and place in the open. (Cheeky tip: placing a couple small ice cubes in the middle of the pizza, will result in fluffy crust and a base ready for topping!
  • After around 7-10 minutes, the pizza will be ready, and it's time to go wild! chocolate hazelnut spread goes on first, then toasted marshmallow, followed by every Easter candy we could find!
  • This one's naughty, but so, so good!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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