Chocolate Pizza

Ingredients:

2 teaspoons butter, melted

1/4 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup semisweet chocolate chips

2 tablespoons milk chocolate chips

2 tablespoons white chocolate chips

2 tablespoons chopped hazelnuts, toasted

1 pound homemade pizza dough, recipe follows, or purchased pizza dough

Pizza Dough:

1/2 cup warm water (105 to 110 degrees F)

2 teaspoons active dry yeast

2 cups all-purpose flour, plus more for kneading

1 teaspoon salt

3 tablespoons olive oil, plus more for bowl

Directions

Position the oven rack on the bottom of the oven and preheat to 450 degrees F.

Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.

Pizza Dough:

Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Recipe courtesy of Giada De Laurentiis

Source: http://www.foodnetwork.com

Robiola, the cheese with worms

Variant of the previous for naming only is this "formaggella" feature of Piacenza Apennines always and known in its variant (now banned by the EU) as "cheese with worms".

Ingredients: Sheep's milk

Preparation: formaggella fresh sheep (can use the cacio cheese, provolone, caciottine, pecorino or grana) whipped with milk, sugar, dry white wine, brandy or cognac, put into glass jars, covered with oil and held to season until it becomes hot flavour.

The variant with the "worms" which included the final appearance of the white worms said "saltarei" that serve to give the cheese that softness and that spicy.  The production on a commercial scale as we have said is forbidden, but is still privately prepared as was in the Middle Ages, when it was produced in our province "Casum Placentinum" or parmesan cheese, and if some form could not matured or bad, was re-used to make this Robiola.

Area of production: Apennine valleys of the province of Piacenza.

Source: http://www.tipicopiace.it