Pudding will not be the primary pairing you consider  in the case of pizza, but it surely’s not precisely the craziest factor to ever have been conceived as a topping. Clean and spreadable, and versatile, it opens up a world of prospects as a candy post-bake base for crumbled graham crackers, sliced fruit, and caramel or butterscotch drizzles. To keep up its nice consistency, nonetheless, it’s finest utilized after cooking the dough (utilizing a blind bake with ice cubes or a skinny, wide-rim metallic pizza pan within the heart) and permitting it to chill briefly post-bake. 

This recipe was developed as a part of a Brooklyn Blackout Dessert Pizza that includes a cocoa dough. It faucets into approaches utilized by Bon Appétit and The New York Occasions to approximate the pudding used within the authentic cake, adapting components from a number of recipes to make it extra pleasant to a dessert pizza. It may simply as simply be used in your favourite savory pizza dough, and even as a dessert dip for pizza crusts.

Observe: When you’re involved about lumps, you may press the pudding via a tremendous mesh strainer.

Featured in: Brooklyn Blackout Pizza: A Labor of Love and Nostalgia

Arthur Bovino is Ooni’s Head of Pizza Content material. Arthur is the founding father of the 101 Greatest Pizzas in America and writer of “Buffalo Every little thing: A Information to Consuming in ‘The Nickel Metropolis’” and “The Buffalo New York Cookbook: 70 Recipes from The Nickel Metropolis.” You may comply with him on Instagram @nycbestpizza.

quarter-hour lively time

4 cups (680 grams) pudding, sufficient for 3 to 4 pizzas



25 grams (¼ cup) Dutch-processed cocoa powder 
25 grams (2½ tablespoons) cornstarch 
½ teaspoon (4.5 grams) tremendous sea salt salt
⅔ cup (160 grams) heavy cream 
⅔ cups (160 grams) entire milk 
2 giant egg yolks, overwhelmed 
¼ cup packed (55 grams) darkish 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 ending

Add cocoa powder, cornstarch, and salt to a big saucepan. Whisk in cream, then the milk, stirring till there aren’t any lumps (about 2 minutes). Add the egg yolks and brown sugar, then whisk to mix. 

Convey to a boil over medium-high warmth, whisking intermittently. Scale back the warmth to low and proceed cooking and whisking till the pudding turns into thick and easy (about 2 minutes).

Take away from the warmth. Add the chocolate, vanilla, and butter, stirring till the chocolate melts and the combination is easy and glossy. 

If the pudding is lumpy, add an oz. of cream and whisk totally to realize a easy, gentle floor — like ripples on a pond. Switch to a bowl or container.

If not utilizing instantly, cowl the floor with plastic wrap, urgent it gently in opposition to the pudding to forestall pores and skin from forming, and refrigerate. Make sure you take away the pudding from the fridge and permit it to achieve room temperature an hour earlier than making use of it to your dessert pizza.

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