1/2 recipe pizza dough, recipe follows
1 c mascarpone cheese
1/2 c ricotta cheese
1/2 c powdered sugar
1/4 c chocolate chips
1/4 c chopped walnuts, toasted

Preheat a deep fryer to 350.

Roll dough into a 12-in circle, about 1/2-in thick.

Mix mascarpone, ricotta, powdered sugar, chocolate chips, and toasted walnuts. Put filling over 1/2 the dough. Fold the other half of the dough over the filling. Seal the edges by pinching together.

Carefully drop into deep fryer and fry til golden,3-4 min. Remove to a paper towel lined plate. Let cool slightly before serving.

Alternately, preheat oven to 500.(If you have one, place a pizza stone on the bottom rack of the oven)

Dust pizza peel or baking sheet w/cornmeal. Place rolled out dough on peel. Top with filling and seal, as directed above. Bake for about 8 to 10 min, or til dough is golden brown. Let cool slightly before serving.


Basic Pizza Dough:
1 pkg active dry yeast
2 tsp sugar
1 c warm water
1/4 c vegetable shortening
3 to 4 c flour
2 tsp salt
Olive oil


In an electric mixing bowl, whisk the yeast, sugar, water and lard together to make a paste. Add the flour and salt and mix, using a dough hook, until the dough comes away from the sides and crawls up the dough hook. Remove the dough from the bowl. Grease the bowl with olive oil and place the dough back in the bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour. Turn the dough out onto a floured surface and divide dough in half. Roll the dough into balls, cover, and let the dough rest for 15 to 20 minutes. The dough is ready to be shaped.

Yield: dough for 2 (12-in) pizzas

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