Bruno Albouze Chocolate Pizza

Chocolate Pizza

Yields15 ServingsPrep Time55 minsCook Time18 minsTotal Time1 hr 13 minsDifficultyIntermediateRating


Chocolate Brioche
 450 g Bread flour
 30 g Unsweetened cocoa powder
 8 g Salt
 40 g Sugar
 15 g Instant yeast, or 30g fresh
 200 g Eggs (4)
 15 g Orange blossom water (Optional)
 140 g Water, or milk chilled
 200 g Butter
Topping For One Pizza
 30 g Brown sugar mixed with 5g molasse*
 25 g Butter, cubed
 80 g Mascarpone, or heavy cream
 80 g Semisweet chocolate
 200 g Figs, raspberries, blueberries...



Makes 3 pizzas.

Chocolate Brioche

In a pastry bowl, combine dry ingredients first. Add milk and eggs, and mix until homogenized. Transfer dough onto the work surface, and knead for 10 minutes scraping off your fingers as you go. Continue kneading until it becomes smooth and elastic. Grab butter from the refrigerator, and work out to soften; it should remain cool but supple. Incorporate butter using half of the dough first; then add remaining dough – mix and knead until smooth. Shape dough into a tight round, and place in a greased pastry bowl. Cover, and let fermentation go for about an hour, it should have doubled in size. Divide into 3 X 12 oz/350g potions, and tight out into rounds. Place brioche balls onto a frozen baking tray – freeze for 20 min on each side. This step slows down the fermentation process; then chill brioche until ready to use. A this juncture, the chocolate pizza dough can be refrigerated for up to 2 days, or kept frozen for 3 weeks max.


Roll out, or stretch out dough using your fingers onto a large baking tray (Greased, or lined with silicone mat. Cover and let proof for about 30 min. *Brown sugar and molasse can be subbed for Piloncillo. Puncture the proofed pizza with your finger tips prior adding butter and sugar.


The use of a pizza stone is preferred (Shop Page). Set oven to 350ºF/180ºC. Top the proofed pizza with cubed butter and the brown sugar. Bake for 10 minutes. Then, spread over mascarpone and bake again for 8 minutes. Remove from the oven and turn it off. Top pizza with chocolate disks; pop in the oven for 45 seconds to melt. Transfer pizza on cutting board, and garnish with fruits. Enjoy chocolate pizza at room temperature!

Bruno Albouze Chocolate Pizza Slice

5 thoughts on “Chocolate Pizza”

  1. Hey Bruno – I made this today. Very nice!

    Would you help me troubleshoot though? It came out more like a deep dish pizza. The dough is super soft and overall was very very nice.

    I am guessing I have either:

    Over fermented – I skipped the freezer step.
    Or… Didn’t make it big enough or thin it out enough.

    How important is the freezer step and if I make it a lot bigger, should that get me a result similar to yours?

    Have to say I’m very impressed, it’s the first of your recipes I have tried but now I am inspired to cook many more.


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