Otherwise known as “Pizza with a twist” revisited, on the sweet side! What can I say about it? 3 letters: OMG!
As per the twist, in my bread machine, dough setting, mine is liquid in first:
- 2 tbsp milk + 2 eggs
- 225g strong bread flour, sprinkled over the liquid to cover it
- ½ tsp salt + 1 tbsp sugar + 50g melted butter + 1½ tsp easy-blend dried yeast in separate corners
Once cycle over, I knocked it back gently onto a floured surface and divided the dough in 4 rolls, working one at a time, covering the others aside.
This time I rolled the doughs and used a plate 20cm/ 8″ wide to cut them into neat discs, actually smaller than the pizza as not meant to be a meal onto itself!
Make sure the chocolate spread is of a almost melting consistency to spread over each layer as you don’t want it to “move”. Layer them onto your baking sheet so you can slide it on your baking tray with ease.
Cover with the 4th layer and centre a glass in the middle in order to make your first cuts. At that stage I put my pizza stone in the oven, preheating at 220°/ 200°fan, to warm up
Remove the glass and using a pair of scissors, do the remaining cuts, 16 in all, then start twisting!
Take 2 slices in each hand and twist twice, going opposite way ( right hand goes right and left hand goes left) and tuck in
You should end up with something that looks like this:
I baked it in the oven for 20mn the removed it from the stone and baked it on the sheet for a further 5mn
It was a resounding success and disappeared in 10mn!
In the end I had to save myself 2 “petals” in order to quality control the result, of course!