Max Brenner's Dessert Pizza

from sweetandcrumbly.com

Max Brenner is a restaurant in New York that has the BEST desserts i've ever had!  Their menu is about as long as Cheesecake Factory's, but alllll desserts! This recipe is adapted from their dessert.  It.  Is.  Amazing. 

I N G R E D I E N T S
--for the crust--

• 1/2 cup warm water
• 1 packet active dry yeast
• 2 cups flour
• 1 tbsp. granulated sugar
• 1/2 tsp. salt
• 3 tbsp. unsalted butter, melted
• --for the pizza top--
• 2 tbsp. unsalted butter, melted
• 1/4 cup hazelnut-chocolate spread, Nutella
• 1/2 cup semisweet chocolate chips
• 1/2 cup white chocolate chips
• 1/2 cup milk chocolate chips

D I R E C T I O N S

--for the dough--

mix the water and yeast in your mixing bowl and let stand for a few minutes until the yeast dissolves.   (mix it gently with a rubber spatula if it doesn’t fully dissolve.)  add the flour, salt, and sugar into the bowl, then add the melted butter.  if you have a stand mixer, use your dough hook to combine the ingredients on the lowest setting. you can turn it to medium once the ingredients are semi-combined. [if you just have hands, then combine ingredients with your spatula.] make sure to incorporate any loose flour hanging out in the bottom and sides of the bowl. your dough will take a few minutes to come together. if it’s just too dry to come together, add 1 extra teaspoon of water (up to 3 extra teaspoons, one at a time while it mixes). i usually just make sure to scrape out the last bits of butter and drizzle a few extra drops of water into the bowl. you don’t want it sticky or wet, but you do need it to form a ball.

Once it’s in the ball form, knead it for one minute on a floured surface. place the dough into a butter greased bowl, big enough for the dough to double in size. cover loosely with a clean kitchen towel, and let the dough rise in a warm spot in your kitchen. it should almost double. 

ONCE YOU HAVE YOUR DOUGH...

1. Position the oven rack on the bottom of the oven and preheat to 450° F. Spray a large baking sheet with cooking spray.

2. Roll the dough onto a floured pastry board into a 9-inch round. Transfer to the prepared baking sheet (I usually wrap my pizza dough around the rolling pin and then gently unwrap it on the baking sheet). Using your fingers, make indentations all over the dough. Brush with the melted butter. Bake until the crust is slightly crisp and pale golden brown, about 20 minutes (mine took only 15).

3. Immediately spread the Nutella over the pizza, then sprinkle with the chocolate chips and marshmallows. Bake until the chocolate just begins to melt, about 2 minutes. Broil for 30 seconds to one minute until marshmallows toast. ABSOLUTELY DO NOT LEAVE THE OVEN UNATTENDED for even 2 seconds at this point because it can turn from beautifully toasted marshmallows to charred chalk outline of once delicious looking chocolate pizza. My oven cooks unevenly so I acutally spin the cookie sheet 180° half way through the broiling process. Equally important…keep the pizza on one of the lower racks in your oven during the broiling time…otherwise…again black and crispy pizza.

4. Cut the pizza into wedges.