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Fresh BC Raspberry Chocolate Pizza

by Caren McSherry
This is a super simple way to enjoy the bountiful harvest of BC raspberries. There are plenty of pizza shells and flatbread commercially available, I like to buy extras and keep them frozen for an easy emergency dessert or savoury pizza.

Ingredients:

  • 1 thin crust frozen pizza shell, about 12 in diameter
  • ½ cup semi sweet (good quality 70%) dark chocolate
  • ¼ cup Nutella
  • 2-3 cups fresh BC raspberries
  • ½ cup toasted hazelnuts, coarsely chopped
  • 1/3 cup caramel sauce (microwave for 1 minute if it is too thick to drizzle)

Method:

1. Lightly toast the pizza shell in a 350 degree oven for about 15 minutes. You want to remove any uncooked portion of the shell. Remove and cool.
2. Melt the dark chocolate over a double boiler. Once melted, add in the Nutella and stir well to combine. Let the mixture cool at room temperature, it should still be spreadable, but not warm. Spread all over the pizza shell, then top with the BC fresh raspberries, pointed side up, covering the entire shell.
3. Sprinkle with the toasted hazelnuts and to finish, using a fork, dip into the caramel sauce and drizzle evenly over the entire pie.
Serves 6-8
Copyright© Caren McSherry 07/18
RECIPE Fresh BC Raspberry Chocolate Pizza

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