Picture of chocolate dessert pizza.


Chocolate dessert pizza recipe to add to your pizza menu.


  • 2 x 200g pizza dough balls, rolled and ready 
  • 110g caster sugar
  • 110g self-raising flour, triple sifted
  • ½ tbsp baking powder
  • 40g good quality cocoa, sifted
  • 110g Western Star Unsalted butter, diced and softened
  • 2 large organic free range eggs, room temperature
  • 50g milk chocolate, broken into small pieces



  • 15g dark chocolate buttons
  • 15g white chocolate buttons
  • 15g milk chocolate buttons
  • 1 tbsp chocolate sauce
  • 10ml honey
  • icing sugar for dusting
  • vanilla bean ice cream or fresh whipped
  • cream (optional)


  • Place all the dry ingredients to a bowl and rub in the softened butter until the mix is quite crumbly.
  • Break the eggs into a separate bowl and whisk until light and fluffy, then add chocolate pieces.
  • Combine wet and dry ingredients. This will form a stiff cake mix which is then spread evenly on the pizza base. As usual leave a small bare margin on the edge of the pizza. Bake for 7-10 minutes at 250°C.

To Make Chocolate Sauce

  • Put a pot of water on to boil. When the water starts to boil turn the heat down to a simmer and place a heatproof bowl of chocolate pieces over the simmering water.
  • As the chocolate starts to melt, slowly add cream, stirring continuously until it is fully incorporated.
  • Remove the bowl from the water before the chocolate starts to simmer. If you do overcook the sauce you can save it by adding a small amount of oil and stirring until you have regained a runny consistency. Sometimes this isn’t possible and it’s best to start again! This sauce must be refrigerated and keeps for up to seven days.

To Make Topping

  • Remove the pizza base and sauce from the oven and cut each pizza into eight slices.
  • Dust with icing sugar and scatter the three different types of chocolate buttons on the surface.
  • Drizzle with Chocolate Sauce and honey and serve with fresh whipped cream or vanilla bean ice cream. Perfecto!

Recipe by Theo Kalogeracos