android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

4

Chocolate Pizza with Coconut Cream and Fruit

Prep Time
40 min.
Cooking Time
5 min.
Difficulty
Medium
BBQ Temperature
260°C
Method
Indirect
Prep Time
40 min.
Cooking Time
5 min.
Difficulty
Medium
BBQ Temperature
260°C
Method
Indirect

Ingredients

Chocolate Pizza 1 602X367 0D0F067

Dough

  • 7g dried yeast
  • 250ml lukewarm water
  • 70g sugar
  • 50g cocoa powder, unsweetened
  • 350g flour

Topping

  • 150g soured cream
  • 25g coconut, dessicated
  • 20g honey
  • 300g mixed seasonal fruit (eg. mango, pineapple, raspberry, strawberry, blueberry, plums, peach)
  • 4 stalks lemon balm or mint

Special Equipment

  • Grilling Stone

Instructions

    In the Kitchen

  • 01
    Mix the yeast with the water until it dissolves completely.
  • 02
    Add the sugar and cocoa powder followed by the flour, then knead into a smooth dough.
  • 03
    Cover the dough and let it proof in a warm place for about 25 minutes.
  • 04
    Mix together the soured cream, coconut and honey.
  • 05
    Wash the fruit and if necessary, cut it into bite-sized pieces.
  • 06
    Roll out finished dough on a floured work surface, spread it with the coconut cream and add firm the fruit.
  • At the Barbecue

  • 01
    Prepare the barbecue for indirect heat, approx. 260 °C
  • 02
    Preheat the pizza stone for about 10 minutes.
  • 03
    Place the pizza on the stone and cook with the lid closed for about 5 minutes.
  • 04
    Remove the pizza from the barbecue, top it with the remaining fruit, and garnish with lemon balm or mint.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

Grill Academy Logo
Ingredients
Instructions

What do you need?

Recommended Tools