Brazilian-style Chocolate Pizza

Ingredients:

Crust:
¾ c warm water
1 package active dry yeast
2 cups (or more) all purpose flour
1 T. sugar
¾ t. salt
3 T. olive oil

Topping:
2 T. butter (melted)
¼ c. chocolate-hazelnut spread (such as Nutella)
½ c. bittersweet or semisweet chocolate chips (or chopped bars)
2 T. chopped high-quality white chocolate (such as Lindt) (optional: use ¼ c. marshmallows instead)
2 T. chopped toasted hazelnuts (optional)

Directions:
1. PREHEAT oven to 450 degrees (note, many ovens take 20 minutes to get up to this temperature, even if your oven says it’s ready, keep heating a little longer or use an oven thermometer).
2. GREASE pizza pan or baking sheet with olive oil (optional: line pan with parchment paper instead of oil).
3. POUR ¾ c. water into small bowl; stir in yeast and let stand 5 minutes.
4. BRUSH large bowl lightly with olive oil.
5. In food processor, MIX 2 cups flour, sugar, and salt. ADD yeast mixture and 3 T. oil; process until dough forms a sticky ball (we use our bread kneader instead of our food processor).
6. TRANSFER dough to lightly floured surface and knead until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute.
7. TRANSFER to prepared bowl; turn dough in bowl to coat with oil and cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
8. PUNCH down dough. ROLL out dough on lightly floured surface to 11-inch round (start in center of dough, working outward toward edges but not rolling over them).
9. TRANSFER dough to prepared pizza pan or baking sheet. MAKE indentations all over dough with fingertips. BRUSH 2 T. melted butter over dough.
10. BAKE until pale golden, about 10-15 minutes.
11.SMOOTH chocolate-hazelnut spread over hot crust.
12. SPRINKLE both chocolates (& marshmallows if desired) on top. BAKE only 2 minutes until chocolate begins to melt (don’t go longer or the chocolate-hazelnut spread dries out!)
13. SPRINKLE chopped hazelnuts (if desired) over top, cut into wedges and serve.

Note: I made this for the recipe club and probably left it in the oven too long the second time because the marshmallows were a little tough. The dough is not sweet, but it's dessert-y kind of like a pastry.

(Submitted by Jen Riday)