By Arthur Bovino
March 1, 2018
Chocolate pizza. No, not a hard chocolate disc or round of pizza dough slathered with syrup or spread with melted chocolate, but a dough made with chocolate, that rises and bakes similarly to a conventional New York City pie. It’s the newest creation of Sofia Pizza Shoppe, the pizzeria that last year, introduced New Yorkers to the $38 dollar, 12-hour risen pizza creation, the Doughdici.
In the annals of dessert pizza, the modern classic has to be the Nutella pie. Typically made at Neapolitan pizzerias and topped with bananas or strawberries, Nutella pizza still thrills tourists and the less jaded. Grimaldi’s, Rizzo’s, Adoro Lei, Sottocasa, San Matteo Pizza, Antika, Olio e Piú, Kesté, Gnocco, Song E Napule, Luzzo’s, and Sorbillo are a handful of New York spots all serving pies topped with the palm oil-hazelnut spread.