CHOCOLATE

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Salted caramel and chocolate pizza

SERVES: 8-10

PREP TIME: 20 MINS

TOTAL TIME: 35 MINS, PLUS PROVING

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Ingredients

• 325g strong white flour, plus extra for dusting
• 1 x 7g sachet fast-action yeast
• 50g caster sugar
• 1 tsp ground cinnamon
• 25g soft unsalted butter, plus extra melted butter for brushing
• 4-5 tbsp chocolate spread
• 6-8 mini Daim bars, roughly chopped
• 1 tbsp toasted blanched hazelnuts, roughly chopped
• 2 tbsp caramel sauce
• Sea salt flakes, to sprinkle

Step by step

The dough can be made the day before and left to prove in the fridge. Allow it to come to room temperature and make sure it has doubled in size before using.

Put the flour, yeast, sugar, cinnamon and ½ teaspoon salt into the bowl of a stand mixer and stir together. Fit the dough hook and, with the mixer on a low speed, gradually pour in 200ml warm water. The flour will be gradually incorporated, but if you feel it needs help, scrape the sides down every now and then. Once everything is completely combined, keep mixing on a low speed for another 5 minutes, until the dough is smooth and elastic.

Keep the mixer running and add the butter a little at a time. Let the dough incorporate each knob of butter before adding the next. Once all the butter is mixed in, continue kneading for another 4-5 minutes. The dough should be soft, smooth and slightly tacky. Remove the dough and form into a ball. Lightly flour the bottom of the mixer bowl, return the dough to the bowl, cover with clingfilm and leave in a warm place for a couple of hours, or until it is doubled in size.

Preheat the oven to 200°C, fan 180°C, gas 6 and put a large baking tray in the oven to heat up. Once the dough has doubled in size, turn it out onto a floured work surface and, with a floured rolling pin, roll out to a circular shape, about 30cm across. Transfer to a sheet of baking paper and brush the surface all over with melted butter. Slide the pizza and paper onto the hot baking tray and bake for 10-12 minutes, until puffed and golden. Remove from the oven and cover with the chocolate spread, then scatter with the Daim bars and nuts. Return to the oven for 2 minutes. Just before serving, drizzle with the caramel and scatter over the salt flakes.

And as always have a chilled day from the Viking