{Chocolate Brioche Pizza}
Author: 
 
Ingredients:
Pre-ferment:
  • 20g fresh yeast
  • 80ml warm milk
  • 1 egg
  • 280g all-purpose flour
Brioche Dough:
  • The pre-ferment
  • 4 eggs
  • 100g white sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 250g all-purpose flour
  • ½ teaspoon salt
  • 180g butter, softened
Topping:
  • 100g dark chocolate
  • 80ml heavy cream
  • Sprinkles
  • Mini Marshmallows
  • Fruits
Directions:
Pre-ferment:
  1. Combine the warm milk with yeast and egg and mix well.
  2. Add ½ of the flour quantity and give it a good mix then cover with the remaining flour and allow the pre-ferment to rise for 40 minutes.
Brioche Dough:
  1. Mix the eggs with sugar, vanilla and lemon zest in a bowl until light and fluffy.
  2. Combine the pre-ferment and the egg mixture in the bowl of your mixer.
  3. Add the flour and salt and mix well for 15 minutes or until the dough doesn't stick to the sides of the bowl anymore.
  4. Add the butter, in 3 additions, and mix just until incorporated.
  5. Transfer the dough in a slightly greased large bowl.
  6. Cover the bowl with plastic wrap and place in the fridge over night.
  7. The next day, place the dough on a lightly floured working surface.
  8. Cut a part of the dough and roll it into a 1cm thick round sheet. Transfer the dough in a baking tray lined with parchment paper.
  9. Fold the edges of the dough over themselves to create a slightly raised edge.
  10. Allow the brioche to rise in the pan for 1 additional hour then bake in the preheated oven at 350F - 180C for 20 minutes or until golden brown and well risen.
  11. Let the pizza cool completely in the pan.
Topping:
  1. Make a ganache by bringing the cream to the boiling point in a saucepan.
  2. Remove from heat and stir in the chocolate. Mix until smooth.
  3. Allow the ganache to cool then spread it over the pizza.
  4. Top with sprinkles, marshmallows or fresh fruits and serve it fresh.
Notes
I used ⅓ of the dough for the pizza and made a simple brioche loaf with the remaining dough so consider making half of this recipe if you only want to make the pizza.
Recipe by Pastry Workshop at http://pastry-workshop.com/chocolate-brioche-pizza-pizza-cu-ciocolata/