Nutella Pizza Recipe | Authentic Italian Dessert Pizza
It might sound strange, but Nutella pizza is commonly served as a dessert in Italian pizzerias. The dough is cooked by itself, completely white, before being topped with hazelnut spread. This is a great and easy way to end a homemade pizza party!
How to Make Nutella Pizza
It all starts with a good pizza dough recipe. You can check ours out here! Nothing about the dough is changed in any way: it’s just normal pizza dough.
Because Nutella doesn’t melt well, you’ll need to cook the dough by itself and then add the spread. The problem is that, without a topping, the entire pizza dough will want to rise and there won’t be a ring of fluffy crust. To fix this, poke a bunch whole with a fork into the dough (leave alone the actual crust which you DO want to rise). As the pizza cooks, keep an eye on it and don’t be afraid to reach in with a fork and poke a hole in any undesired bubbles that form in the center of the pizza.
To finish, just spread on some Nutella, top with a sprinkle of chopped nuts if you like, and enjoy!
Watch the Pasta Grammar video where we make Nutella pizza here:
NUTELLA PIZZA RECIPE
Makes: One 12” pizza
Cook Time: Up to 90 minutes, mostly preheating time
For this recipe, you will need:
1 prepared serving of Neapolitan pizza dough, ready to cook
Semolina flour for dusting
Nutella to taste
Chopped hazelnuts for topping (optional)
Set up a pizza stone or steel on a top rack of your oven, close to the top broiler. Preheat the oven to the maximum temperature for 45-60 minutes. Do not trust your oven’s thermometer, give that pizza stone plenty of time to get hot! Once the oven is preheated, switch it to “broil” if that’s an option.
On a well-floured work surface, carefully press the ball of pizza dough out with your fingers until it is about 12-inches in diameter. Work from the center out, and be careful not to press on the edges where you want the crust to rise. When the pizza is spread out to your liking, poke a bunch of holes across the center with a fork. Again, leave the crust alone.
Liberally dust a metal pizza peel with flour. Grasp one edge of the pizza dough and, in one smooth motion, drag it onto the center of the peel. You can take a moment to rearrange it if it became a little deformed, but try to work quickly. The longer the pizza sits on the peel the more likely it is to stick!
Slide the pizza onto the stone in the oven and shut the door. Keep a close eye on it as the dough cooks. If any unwanted bubbles form in the center, carefully reach in with a fork and pop them. You may need to turn the dough halfway through if it cooks more quickly on one side.
When the crust is puffed up and beginning to turn golden in spots, remove the dough from the oven. Immediately spread Nutella over the surface and top with some chopped hazelnuts before serving.