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Indian Spiced Dark Chocolate Pizza Pockets

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Indian Spiced Dark Chocolate Pizza Pockets
2011-02-22 Desserts
5 49

Where Italy meets India, each bite reveals an exotic fusion of cardamom, coriander, and cinnamon within a warm, gooey, dark chocolate caramel center.

  • Servings: 7


4 oz Semisweet Chocolate 62%
4 oz Soft Caramel Candy
2 Large Eggs
¼ cup Pistachios
½ cup Heavy Whipping Cream
2 Tbsp Softened Unsalted Butter
2 Tbsp Sugar
1 tsp Cinnamon
½ tsp Ground Cardamom
¼ tsp Ground Coriander
¼ tsp Ground Nutmeg
14 oz Pizza Dough, fresh or thawed if frozen


Chop chocolate and caramels into chip sized pieces and set aside. Whisk eggs and set aside. In a food processor, combine pistachios, heavy cream, unsalted butter, sugar, cinnamon, cardamom, coriander, and nutmeg. Pulse until creamy and able to be spread. Divide pizza dough into 7 balls, about 2 ounces each. Using a rolling pin, roll each ball into 7 inch round disks on a rolling mat. Using a spatula, spread 1 tbsp of pistachio mixture on each. Leave a 1 inch border around the pizza dough. In the center of the pizza dough, sprinkle 1 tbsp chocolate and 1 tbsp caramel. Using a pastry brush, brush egg around the border of the pizza dough. Fold the pizza dough in half. Pinch the edges together in an upward motion. The edges should be well sealed all the way around. Place 3 pizza pockets on a lightly greased baking sheet. Using a pastry brush, brush the top of each with egg wash. Bake in preheated oven at 450 degrees for 10 minutes. Remove and let cool. Repeat with remaining pockets. Dust the tops with powdered sugar or cocoa powder and serve.