Show #201N

Ingredients:

16 ounces honey brioche dough, see recipe
strawberry and mint pizza sauce, cooled, see recipe
1/2 cup dark chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1/2 cup white chocolate fudge, semi frozen and coarsely grated, preferably from michigan
1 fresh peach, cut into wedges, preferably from michigan
1/2  cup fresh blueberries, preferably from michigan
1 whole banana, peeled and thinly sliced into discs
2 tablespoon clover honey, preferably from michigan
2 tablespoons coconut , grated

Directions:

Place a pizza stone on the middle rack of the oven and heat to 450°F.

On a lightly floured surface, stretch or roll out 8 ounces of the honey brioche dough into an 8-10 inch circle, with the outer edge a little thicker than the inner circle.

Spread about 1/4 cup of the cooled strawberry mint sauce evenly on entire surface of dough, leaving 1/4-inch of dough to form edge of pizza.

Sprinkle half of the the dark fudge and follow with the white over the sauce.  Scatter half of each fruit over the chocolate.

Drizzle with half the clover honey and dust with half of the coconut to taste.

Slide a pizza paddle or rimless baking sheet under the pizza and then slide the pizza onto the pizza stone. Bake until the crust is golden brown, 6 to 15 minutes.

With the pizza paddle or a large spatula, carefully remove the pizza from the oven and set it on a cutting board and let it rest for 10-15 mintues or until the chocolate has cooled and the toppings have set up a bit.

Using a pizza cutter or a large sharp knife, cut the pizza into 4, 6 or 8 slices.

Repeat with remaining brioche dough, sauce, fudge, fruit and coconut.