3 1/2 cups Flour
1/4 cup Cocoa Powder
1/4 cup Superfine Sugar
pinch of salt
1 package dry yeast
1 1/4 cups warm water
2 Tbsp. oil (not olive)
2 lbs. Cream Cheese
1 cup Powdered Sugar
1/2 tsp. Vanilla
4 cups Cherries (we used jarred cherries preserved in a little liquor, drained)
4 cup Chocolate Chips
In a food processor, pulse the dry ingredients together (you may proof the yeast first but we didn't). Add the oil and water together in a steady stream (you may have some water left). Scrape the dough ball onto a floured surface and knead until you have a smooth ball. At this point you may leave the dough whole or cut into four equal pieces for smaller pies. Cover and set aside until doubled in bulk, about 45 minutes.
Beat the cream cheese in a standing mixer until softened. Add the sugar and vanilla and beat until well incorpoerated. Add the cherries and beat just to incorporate. Remove the beater and stir in the chocolate chips.
Roll the dough into a square that will fit in a half-sheet pan (or, using smaller sizes roll into rounds) and bake on a sheet pan in a 400 degree oven for 5 minutes. Spread the cream cheese mixture on the crust (or 1/4 of the mixture on a smaller crust) and return to the oven for 5-7 more minutes. Let the pizza rest for a few minutes and slice. Serve dusted with powdered sugar and cocoa powder.
I wish more people would.