Name: Tri-Chroma Cacao Pizza: Miso-White Ripple, Mole Midnight, Ruby Yuzu Spark
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Fusion (Japanese–Mexican–Nordic)
Ingredients: 1 ball Store-bought pizza dough (450–500 g ball); 20 g All-purpose flour (for dusting); 15 ml Extra-virgin olive oil; 120 g Mascarpone; 60 g Cream cheese (softened); 1 g Fine sea salt; 90 g White chocolate, chopped; 18 g Shiro miso (white miso); 25 g Tahini (well-stirred); 8 g Toasted sesame seeds; 90 g Dark chocolate (70%), chopped; 8 g Unsweetened cocoa powder; 1 g Ground cinnamon; 1 g Smoked paprika; 1.5 g Ancho chili powder (or mild chili powder); 2 g Orange zest; 20 g Honey; 25 g Pumpkin seeds (pepitas), toasted; 2 g Flaky sea salt; 90 g Ruby chocolate, chopped (or substitute: white chocolate + freeze-dried raspberry powder); 12 ml Yuzu juice (or lemon + mandarin/orange mix); 10 g Freeze-dried raspberries, crushed; 100 g Fresh raspberries (or strawberries, sliced); 4 g Fresh mint leaves; 2 ml Vanilla extract; 240 g Ice cream (black sesame, vanilla, or malted) for serving

Chop-Chop

Tri-Chroma Cacao Pizza: Miso-White Ripple, Mole Midnight, Ruby Yuzu Spark | Chop-Chop

Ingredients

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Ingredients

Preparation

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