Indulgent Dessert Pizza Chocolate Pudding Topping
Pudding may not be the first pairing you think of when it comes to pizza, but it’s not exactly the craziest thing to ever have been conceived as a topping. Smooth and spreadable, and versatile, it opens up a world of possibilities as a sweet post-bake base for crumbled graham crackers, sliced fruit, and caramel or butterscotch drizzles. To maintain its pleasant consistency, however, it’s best applied after cooking the dough (using a blind bake with ice cubes or a thin, wide-rim metal pizza pan in the center) and allowing it to cool briefly post-bake.
This recipe was developed as part of a Brooklyn Blackout Dessert Pizza featuring a cocoa dough. It taps into approaches used by Bon Appétit and The New York Times to approximate the pudding used in the original cake, adapting elements from several recipes to make it more friendly to a dessert pizza. It could just as easily be used on your favorite savory pizza dough, or even as a dessert dip for pizza crusts.
Note: If you’re concerned about lumps, you can press the pudding through a fine mesh strainer.
Arthur Bovino is Ooni’s Head of Pizza Content. Arthur is the founder of the 101 Best Pizzas in America and author of “Buffalo Everything: A Guide to Eating in ‘The Nickel City’” and “The Buffalo New York Cookbook: 70 Recipes from The Nickel City.” You can follow him on Instagram @nycbestpizza.
15 minutes active time
4 cups (680 grams) pudding, enough for 3 to 4 pizzas
25 grams (¼ cup) Dutch-processed cocoa powder
25 grams (2½ tablespoons) cornstarch
½ teaspoon (4.5 grams) fine sea salt salt
⅔ cup (160 grams) heavy cream
⅔ cups (160 grams) whole milk
2 large egg yolks, beaten
¼ cup packed (55 grams) dark brown sugar
3 ounces (85 grams) semi-sweet or bittersweet chocolate, coarsely chopped
1 teaspoon (4 grams) vanilla
1 tablespoon (14 grams) butter
3 ounces (85 grams) heavy cream, for finishing
Add cocoa powder, cornstarch, and salt to a large saucepan. Whisk in cream, then the milk, stirring until there are no lumps (about 2 minutes). Add the egg yolks and brown sugar, then whisk to combine.
Bring to a boil over medium-high heat, whisking intermittently. Reduce the heat to low and continue cooking and whisking until the pudding becomes thick and smooth (about 2 minutes).
Remove from the heat. Add the chocolate, vanilla, and butter, stirring until the chocolate melts and the mixture is smooth and shiny.
If the pudding is lumpy, add an ounce of cream and whisk thoroughly to achieve a smooth, light surface — like ripples on a pond. Transfer to a bowl or container.
If not using immediately, cover the surface with plastic wrap, pressing it gently against the pudding to prevent skin from forming, and refrigerate. Be sure to remove the pudding from the fridge and allow it to reach room temperature an hour before applying it to your dessert pizza.