Made in a pizza pan, this looks surprisingly festive. It's a great
opportunity to get creative with some of your favorite candies,
and it's one "pizza" that's easy enough for kids and even
notorious non-cooks to make. Choose either semisweet or milk chocolate
as your "crust", and white chocolate as your "sauce"
(you can reverse that, if you wish). You can use chopped, high-quality
bar chocolate, but good-quality chips will work well in this recipe.
using candies as your "toppings", choose small versions.
Good choices include miniature chocolate kisses, miniature pretzels
dipped in chocolate, and Almond Joy or York Peppermint Patty Bites;
miniature M & M's are ideal, especially as they add colors to
the mix. Bear in mind that you do not want to use hard candies here,
and toffee bits are not a good choice as they tend to become sticky.
Store the "pizza" in the refrigerator, tightly covered,
but bring it to room temperature before cutting and serving it;
if you don't, it will crack when sliced.
2/3 cup EACH of three or four of the following:
Miniature M & M's
Miniature chocolate kisses
Miniature pretzels dipped in chocolate
Miniature peanut butter cups, unwrapped and quartered
Butterscotch OR peanut butter chips
Miniature semisweet chocolate chips
Sweetened, flaked coconut
Toasted, cooled nuts (pecan OR walnut halves or pieces)
Chopped dried apricots
Whole or halved pitted dried cherries
Other suitable candy
18 ounces good-quality milk OR semisweet chocolate, chopped or
2 Tbsp. vegetable shortening
9 ounces good-quality white chocolate, chopped or as chips
1 Tbsp. vegetable shortening
need a 12-1/4 inch diameter pizza pan that is 1/2 inch deep. Use
a foil pan (you can cut the pizza right in the pan that way), but
be aware they are flimsy enough that you'll need to stack two, one
under the other, for stability when you're making this. Measure
out Toppings of choice and combine in medium bowl. Mix well. Set
Crust: Combine chopped chocolate and shortening in large heatproof
bowl. Place over simmering water on low heat; stir often until almost
smooth. Remove from heat and hot water and dry bowl bottom and sides.
Stir until smooth and melted. Pour into pizza pan. With back of
large spoon, spread evenly, then run melted chocolate slightly higher
up pan edges, leaving a lower area in the center.
Sauce: Combine chopped chocolate and shortening in medium heatproof
bowl. Place over hot water on low heat; stir until almost melted.
Remove from heat and hot water; dry bowl bottom and sides. Stir
until smooth and melted. By spoonfuls, drizzle melted white chocolate
mixture on top of chocolate "crust" to within about 1/2
inch of edges. Don't worry if you don't cover the entire "crust".
Use all of the white chocolate mixture. When done, hold pan on opposite
sides with both hands; shake in a brisk, circular, back-and-forth
motion to level.
You may also make both Crust and Sauce in the microwave. Use microwaveable
bowls. Heat chocolate and shortening at 50% (medium) power for one
minute, then stir well. Heat at 50% (medium) power for additional
short intervals, stirring thoroughly after each, until chocolate
is almost melted. Remove from microwave and stir until mixture is
melted and smooth.
waiting, by small handfuls, sprinkle the Toppings onto the "sauce",
again stopping about 1/2 inch away from the edges of the pan. With
back of spoon or fork, very gently press Toppings into "sauce".
"pizza" until set, then cover tightly. Store in refrigerator,
but allow to come to room temperature before slicing and serving.
this can be a little tricky. If you have a large, sturdy, sharp
pizza wheel, you can try using that; otherwise, your best bet is
a large, sharp, heavy knife. Maneuver the "pizza" out
of the pan with a large spatula or two (it should come out of the
foil pan very easily) onto a very large cutting board. If your "pizza"
is at all cold, or if you try to make thin slices, it may crack
when sliced. Score the top heavily where you want to make cuts;
do not cut straight down without scoring, or the slices will crack.
Once the top has been scored heavily, go back and make your cuts,
pressing down all the way through the "crust".
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