Salted Caramel Pretzel Party Pizza
Ingredients
12 Salted Caramel & Dark Chocolate Doughlicious Dough Balls
A little flour, for rolling
For the topping:
About 5 tbsp M&S Smooth Chocolate Hazelnut Spread (see tip)
To decorate:
Red M&Ms
White chocolate bars (eg kitkats, Ritter bars broken into pieces)
Pretzels
White chocolate buttons
Dark chocolate, melted
This is our kind of pizza! A giant cookie (with pieces of real dark chocolate and melting droplets of salted caramel) topped with chocolate hazelnut spread and your choice of chocolate, sweets and pretzels – can you think of anything more delicious?
Method
Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8 in | 20 cm round tin with greaseproof paper.
Tip the Salted Caramel & Dark Chocolate Doughlicious Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.
Lightly dust a work surface and rolling pin with flour and roll out into a circle just larger than the tin. Trim to fit the tin.
Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.
Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool.
Carefully remove from the tin and peel off the greaseproof. Set onto a flat plate.
Top with Chocolate Hazelnut Spread, using the back of a spoon to spread in a smooth and even layer.
Top with your choice of white chocolate decorations, M&Ms, pretzels and white chocolate buttons. Finish with a drizzle of melted dark chocolate.
Cut into slices and enjoy!
Cook’s Tip
You can get creative with your toppings; dried fruit also works well (or your favourite sweeties!). If you prefer to make your own spread: blitz 150 g roasted hazelnuts, in a blender, until you have a smooth paste (scrape down the sides of the blender as necessary). This will take about 5 minutes. Spoon into a bowl, add 150 g icing sugar, 100 g chopped dark chocolate and 100 g chopped milk chocolate. Mix well. In a saucepan, heat 300 ml double cream with 40 g cocoa powder and 1 tsp vanilla extract. Slowly bring to a simmer, stirring to dissolve the cocoa powder. Remove from the heat and pour over the chocolate-hazelnut mixture. Stir until smooth and melted. Leave to cool completely before pouring into a jar and sealing. Keeps for up to a week.
