Photo: Jonathan Gregson
For the dough:
- 1 tsp active dry yeast
- 1 large pinch of caster sugar
- 450 g strong white bread flour, plus a little extra for dusting
- 2 tbsp fruity extra virgin olive oil
- a large pinch of salt
For the chocolate frangipane:
- 25 g dark chocolate, grated
- 50 g unsalted butter, softened
- 50 g caster / granulated sugar
- 2 eggs, lightly beaten
- 50 g ground almonds
- 1 tbsp plain flour
- 2 tsp cocoa powder
- a pinch of salt
- 8 fresh figs, quartered
- 100 g walnuts, roughly chopped
- 200 g mascarpone or ricotta
- 4 tbsp clear fragrant honey
- lemon thyme, to serve
You will also need:
- 2 large baking sheets, greased and lined with baking parchment
Measure 300 ml warm water into a mixing bowl. Add the yeast and sugar, and whisk well to dissolve the yeast. Set in a warm place for 5 minutes, or until the yeast has formed a light froth on top of the liquid.
Add 450g flour, the olive oil and salt to the yeasty liquid and mix until it forms a rough dough, adding more flour if needed. Turn the dough out onto a lightly floured surface and knead for at least 5 minutes until the dough is smooth and elastic.
Bring the dough together and form a ball with your hands. Place in a lightly oiled mixing bowl, cover with clingfilm and set in a warm, dark place for at least 1 hour, or until the dough has doubled or trebled in size. You can also prove the dough in the fridge overnight, but bring it back to room temperature before rolling out.
While the dough is proving, prepare the chocolate frangipane. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water. Stir until smooth and let cool slightly.
Preheat the oven to 220°C (425°F) Gas 7.
Cream the butter and sugar together until pale and light. Gradually add the beaten eggs, mixing well between each addition. Then add the ground almonds, flour, cocoa powder and salt, and mix until smooth. Add the melted chocolate and mix again.
Turn out the proved dough onto a lightly floured surface and knead gently for 1 minute to knock out any air pockets. Cut the dough in half, roll each piece out to a rough round shape about 3 mm thick and arrange on the prepared baking sheets.
Spread the pizzas with the chocolate frangipane, leaving a border of about 1 cm around the edge. Arrange the figs and walnuts on top and dot teaspoons of mascarpone or ricotta around the figs. Drizzle the pizzas with honey and bake on the middle shelf of the preheated oven for 10–12 minutes, until the dough is crisp, golden and risen around the edges.
Scatter lemon thyme across the pizzas, drizzle with extra honey and serve.
This recipe is taken from Chocolate at Home by Will Torrent (Ryland Peters & Small, £19.99)