I can’t think of a better way to showcase fresh summer raspberries than with layers of chocolate.
I mean, of course, after you eat your share of fresh berries right out of the bowl.
(And by ‘bowl’ I mean right out of the carton on the way home from the farmer’s market).
Is it just me, or are the berries really good this year? I haven’t had a single strawberry, cherry, raspberry or even blueberry that isn’t absolutely stellar. So ripe, juicy and good for you. So, let’s add chocolate (another health food, obviously!)
The crust for this pizza is a chocolate sugar cookie. The dough comes together quickly. Use your fingers to pat it out into a 6″ circle, and pinch the sides slightly to create an edge to hold the melted chocolate.
After a quick bake in the oven, sprinkle chocolate chips on the dough immediately. Slide the whole thing back into the oven for 1 minute. Next, use a knife to spread the chocolate chips into a single melted chocolate layer. So easy! We didn’t have to deal with double boilers or melting the chocolate in the microwave—the oven does all the work for us. All we do is spread, spread spread, and lick the knife when we’re done. Spread, spread, lick, spread. Got it?
You can top your chocolate pizza with anything your little heart desires. I used toasted coconut and toasted slivered almonds for crunch. I drizzled melted white chocolate on top. I’m dreaming of a version with blueberries and orange zest. Or, cherries and salted caramel drizzle? Am I making you drool yet?
For the chocolate cookie dough:
- 2 tablespoons butter, softened
- 2 tablespoons sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
- 1/4 cup flour
- 3 tablespoons cocoa powder
- 1/8 teaspoon baking powder
For the rest:
- 1/4 cup chocolate chips
- 2 tablespoons shredded coconut, toasted
- 2 tablespoons slivered almonds, toasted
- handful fresh raspberries, washed and dried
- 1 oz. real white chocolate, melted
- Preheat the oven to 350.
- First, make the crust: In a small bowl, stir together the butter, sugar, egg yolk and vanilla. Stir the mixture very well, smearing the sugar into the butter until it's well-blended.
- Sprinkle the flour, cocoa powder and baking powder on top. Stir until just combined, but don't over-mix. Scoop the mixture out onto a cookie sheet lined with parchment or a silicone liner. Shape the mixture into a 6" round disc, and then use your fingers to gently make a slight lip on the edge.
- Bake for 9 minutes. Remove the cookie from the oven, sprinkle the chocolate chips on top, and immediately return it to the oven. Let it bake 1 minute more to melt the chocolate chips. When you remove the cookie from the oven, the chips won't look melted: use a knife to spread them and they will melt easily.
- Top the pizza with the coconut, almonds and raspberries. Drizzle the white chocolate on top. Serve in slices.