CHOCOLATE AND STRAWBERRY PIZZA

Pasta

2 tablets of biological yeast 15 g each

1 tablespoon of sugar

1 egg

1 cup (tea) of Liquid Milk

4 tablespoons of oil 500 g of wheat flour Filling

150 g of Medium Dark Chocolate Topping

1 can of Milk Cream

1 cup (tea) of sliced ​​strawberries zest or dark chocolate chips to decorate

Method of preparation

Pasta

In a container, dissolve the yeast tablets with the sugar. Add the egg, milk, oil and mix well.

Add wheat flour little by little and mix until to form a homogeneous mass that comes off slightly from the

hands. Cover with plastic wrap and let rise for about 30 minutes, or until doubled in volume. Roll out 2 medium-

thick discs with the help of a rolling pin on a surface sprinkled with flour, making a fold at the ends to form the edge. Place on a baking sheet (35 cm in diameter),

greased with oil, and pre-bake in a preheated medium oven (180°C) for 8 minutes. Place the desired filling and return to the oven to heat

Filling

In a refractory, melt the Chocolate in a bain-marie, add the Milk Cream and mix until it forms a cream.

Spread half of the cream on each pizza disk and bake for about 5 minutes. Remove and distribute the strawberries

among the discs. Decorate with zest or Chocolate drops and serve.