Ever bitten into a slice of pizza and tasted the sweet allure of dessert? If not, perhaps you're channeling your inner Italian a bit too much! ;)
While traditionally, pizzas are all about the savory, we're about to toss those 'rules' out of the window. Who needs rules, especially in the kitchen? Isn't that our escape zone?
Ready to redefine pizza? You're in the right spot! We're kicking things off with a basic sweet twist, but feel free to let your imagination soar with variations.
Now, a dessert pizza might raise an eyebrow, but think about it: neutral crust, sweet toppings. Ever relished a crepe dripping with Nutella, perhaps with a slice of banana or strawberry? Yep, that's the kind of delight we're aiming for. And this pizza? It’s bound to be a crowd-pleaser, from the youngest munchkin to the oldest maverick. Dive deep into your pantry for toppings—fruits, nuts, chocolate chips—anything goes!
To say I was intrigued when I first laid eyes on this concoction would be an understatement. One bite? Complete enchantment. Game-changing, to be precise.
Was it really that transformative? Well, let’s just say that my trips to restaurants soon had me armed with my trusty jar of Nutella.
Trust me, it's THAT irresistible.
Since my first tryst with this dessert, I’ve been on a mission to perfect it. While the classic chocolate-hazelnut spread was a good starting point, homemade pizza dough elevated the experience. The trick? A crust that's the perfect blend of crispy and chewy. And if you've got a Pizza Stone, well, you're already a step ahead!
Importance of Warm Water: The temperature of the water is pivotal when working with yeast. Warm water (ideally between 100°F to 110°F or 37°C to 43°C) helps activate the yeast effectively. Too hot, and it might kill the yeast; too cold, and it won't activate properly. Using a kitchen thermometer can help in ensuring the right temperature. If one isn't available, the water should feel warm but not hot to the touch.
Choosing and Using Nutella: Nutella is the star of this recipe. When selecting, ensure you're getting the original Nutella and not an off-brand unless you have a specific preference. If you wish to opt for a healthier alternative, there are many hazelnut spreads in the market with reduced sugar or without palm oil. If making from scratch, blend roasted hazelnuts, cocoa powder, powdered sugar, vanilla extract, and a touch of oil to achieve the right consistency. Keep in mind, homemade versions may have a more pronounced hazelnut flavor compared to the store-bought Nutella.
Yeast Activation: Ensure the water is at the right temperature (around 100°F to 110°F or 37°C to 43°C) when adding the yeast. Too hot can kill the yeast, while too cold might not activate it properly. The foam on top after 10 minutes is an essential sign that your yeast is active and healthy. A lack of foam may indicate an issue with the yeast, potentially compromising the dough's rise.
Dough Consistency: Whether using a mixer or your hands, it's vital to achieve a soft, pliable dough texture. Overmixing can lead to a tough pizza crust, while undermixing might not distribute the yeast evenly. The aim is a smooth, slightly tacky texture that springs back when poked.
Kneading Technique: When kneading, it's about both duration and technique. A good benchmark is 8-10 minutes of kneading until the dough is smooth and passes the "windowpane test." This means a small piece of dough can be stretched between your fingers to a thin membrane without tearing.
Rising Environment: Place the dough in a slightly warm, draft-free spot. The ideal temperature for dough to rise is around 75°F to 80°F (24°C to 27°C). You can create this environment in an oven by turning on the oven light or boiling water, placing it in the oven, and then placing your dough next to it.
Dough Shaping: When flattening the dough ball, using fingertips to press from the center outward can help maintain an even thickness. This method also aids in forming a slight rim around the edge, which can be a buffer against any potential Nutella overflow during baking.
Oven Preheating: Ensure your oven is preheated well before baking. An oven thermometer can be invaluable here. Often, ovens can be off by 25°F (around 14°C) or more from the set temperature. Proper preheating ensures even and optimal baking.
Nutella Application: When applying Nutella post-baking, the residual heat from the crust will make the spread smoother. Start from the center and move outward in a spiral motion, leaving a small rim untouched. Using a spatula or the back of a spoon, gently spread without applying excessive pressure, which can deflate or break the crust.
Starter: Caprese Salad (Italy): Fresh slices of juicy tomatoes, creamy mozzarella, and aromatic basil leaves, seasoned with olive oil, salt, and pepper. This classic Italian appetizer offers a refreshing start before diving into the sweetness of the Nutella pizza.
Main Course: Margherita Pizza (Italy): A simple and delicious pizza topped with tomatoes, mozzarella cheese, fresh basil, salt, and extra-virgin olive oil. The neutrality of the Margherita complements the sweetness of the Nutella pizza, maintaining balance.
Side Dish: Garlic Knots (USA): These are small pieces of pizza dough tied in a knot, baked, and then typically brushed with garlic butter and sprinkled with Parmesan cheese. The savory garlic flavor offers a contrast to the sweetness of Nutella.
Dessert: Panna Cotta with Berry Compote (Italy): A creamy, custard-like dessert topped with a tangy berry compote. The slight tanginess of the berries complements the rich Nutella flavor.
Cake: Angel Food Cake (USA): This is a light and airy cake made without butter or egg yolks. Its fluffiness provides a nice texture contrast to the dense Nutella spread on the pizza.
Main Course: Quattro Formaggi Pizza (Italy): Pizza topped with a combination of four cheeses, usually mozzarella, Gorgonzola, Parmesan, and Fontina. The mix of cheeses offers a savory contrast, setting the stage for the dessert pizza.
Drink: Cold Brew Coffee with Vanilla Cream (USA): Smooth cold brew coffee topped with a dash of sweet vanilla cream. The bitterness of the coffee and the hint of vanilla make it an ideal beverage to wash down the richness of the Nutella pizza.
Dessert: Nutella Stuffed Pancakes (USA): Breakfast meets dessert in this fusion dish. Fluffy pancakes are filled with a generous dollop of Nutella, making every bite a chocolaty dream.
Dessert: Hazelnut Chocolate Crepes (France): Thin and delicate pancakes known as crepes are spread with Nutella, then folded or rolled. Often they're topped with whipped cream or fruits.
Bread: Nutella Swirl Pound Cake (Eastern Europe): Inspired by traditional sweet cakes, this is a soft, fluffy bread swirled with generous layers of Nutella, often enjoyed as a breakfast treat or with afternoon tea.
Dessert: Nutella Filled Donuts (USA): Soft, pillowy donuts filled with a luscious Nutella center. The combination of the fried exterior and the creamy inside is simply irresistible.
Dessert: Nutella S'mores (USA): A twist on the traditional s'more, this treat uses Nutella in place of the classic chocolate square, sandwiched between two graham crackers with a toasted marshmallow.
Dessert: Choco-Hazelnut Ravioli (Italy): Sweet ravioli, a twist on the Italian classic, these are filled with Nutella and can be dusted with powdered sugar. They can be either fried or baked.
Dessert: Nutella Banana Toastie (USA): Inspired by the love for toasties, slices of breads, slices of banana and a smear of Nutella are wrapped in spring roll wrappers and then fried to a crisp.
Nutella, as we know it today, began its journey in the 1940s. Pietro Ferrero, a pastry maker from Piedmont, Italy, was looking for a solution to the World War II cocoa shortage. He created a spread using hazelnuts, sugar, and just a touch of cocoa, which he named "Giandujot," after a famous local carnival character. Over time, this evolved into what we now recognize as Nutella.
Pizza, on the other hand, has its roots deeply embedded in ancient civilizations. The Romans, Greeks, and Egyptians all had their versions of flatbreads with various toppings. Modern pizza, with its characteristic tomato sauce and cheese, is credited to Naples, Italy. Here, the Margherita pizza was famously created to honor Queen Margherita of Savoy in 1889.
The idea of dessert pizzas began as an experimental niche. Chefs in Italy, especially in regions where sweet pastries like calzones were popular, began to play with sweet toppings on their dough. They experimented with honey, fruits, and nuts, creating a delightful fusion of savory and sweet.
Marrying Nutella with pizza was almost an inevitable evolution. Both were popular in Italy and had captured hearts worldwide. By the late 20th century, in the rustic pizzerias of Italy, some chefs started smearing Nutella on their pizza dough, either as a novelty dish or as a way to utilize leftover dough. These experimental dishes were initially seen at local festivals or family-owned pizzerias.
In Italy, meals often culminate with a sweet treat. Whether it's a gelato or a piece of tiramisu, the Italians love their dolce (dessert). The Nutella Pizza found its place here. Served often in thin crusts with additions like sliced strawberries or bananas, it became the perfect end to a hearty meal.
Moreover, with Italy's vast diaspora, Italian restaurants worldwide started adding Nutella Pizza to their menu as an exotic dessert offering, appealing to the universal love for the hazelnut spread.
Photo: Uncut Recipes
Today, Nutella Pizza is more than just an after-dinner delicacy. From high-end restaurants in New York to street-side vendors in Rome, it's celebrated as a sweet indulgence. In many parts of the world, especially Europe, it's not uncommon to see Nutella Pizza being enjoyed as a breakfast item, much like Nutella on toast. Over the years, chefs have also added their spins to this dish, introducing toppings like crushed nuts, berries, and even a sprinkle of sea salt.
Fermented Dough: Opt for a slow fermentation. Instead of letting the dough rise for only a few hours, allow it to ferment in the refrigerator for 24-72 hours. This develops a deeper flavor, better crust texture, and makes the dough easier to handle. Cold-fermented dough also improves the Maillard reaction, giving a beautiful brown crust.
Wood-Fired Oven Technique: If you have access to a wood-fired oven, using various woods can impart different smoky flavors to the crust. Cherry wood, for instance, gives a mild sweet smokiness which can complement the Nutella.
Infuse the Nutella: Enhance the flavor by infusing the Nutella with ingredients like roasted hazelnuts, orange zest, or even a hint of chili for a spicy kick. To do this, warm the Nutella gently on a double boiler, add your flavor enhancers, and let it infuse for some time. Strain before using if necessary.
Use a Baking Steel or Pizza Stone: For an even better crust, use a baking steel or pizza stone. Preheat them in the oven, and they'll emulate the high heat of a professional pizza oven, giving you a crispy, beautifully browned base.
Chocolate Drizzles: To add complexity to the chocolate flavor, consider drizzling the finished pizza with a white chocolate ganache or a dark chocolate sauce. For a white chocolate ganache, heat up heavy cream until just below boiling, then pour it over white chocolate chips, stirring until smooth.
Toppings Variation: Use toppings like caramelized bananas, roasted strawberries, or even a sprinkle of flaked sea salt to complement the Nutella. This balance of sweet, salty, and fruity can elevate the overall taste.
Dough Lamination: Similar to croissants, incorporate layers within the pizza dough through lamination. Roll out the dough thinly, fold it onto itself, and repeat several times. This will create a flaky, layered texture in the crust.
Edible Gold Leaf: For a touch of opulence, consider finishing the Nutella pizza with edible gold leaf. This doesn't change the flavor but adds a touch of luxury and visual appeal.
Ferrero Rocher Garnish: As an ode to the origins of Nutella, crush Ferrero Rocher chocolates and sprinkle them over the finished pizza for added texture and flavor.
Cold-Pressed Olive Oil Drizzle: An unlikely pair, but a light drizzle of a fruity, high-quality olive oil on the finished pizza can balance the sweetness and add a unique layer of flavor. This technique and twist is designed to offer a gourmet touch to the traditional Nutella pizza, introducing a new flavor profile and enhancing the overall dining experience.
1 to 8 People
(Add Rating & Review)
7 cups Flour
2 cups Warm Water
( Not Cold Not Boiling, Just Warm )
2 tablespoons Salt
2 tablespoons Yeast
1 large Jar of Nutella
Preparing the Pizza Dough:
01 - Take a small cup and pour in some warm water. Add the Yeast to this water.
02 - Give it a gentle stir. Let it sit for around 10 minutes. You'll know it's ready when you see a foamy layer form on top. That's the yeast waking up and getting active!
Photo: Uncut Recipes
03 - In a big separate bowl, or if you have a standing mixer, pour in this yeast mixture, Salt, Flour (it's okay if you sift it or just put it straight in), and the rest of the Water.
Photo: Uncut Recipes
04 - If you're using an Electric Mixer, make sure the Dough blends well into a soft, pliable texture.
05 - If you're more of a hands-on person and mixing by hand, take the Dough out of its bowl and place it onto a clean, flour-covered surface like a kitchen counter or table.
06 - Now, gather the Dough together. Using the base of your palms, push the Dough away from you with a bit of force.
07 - Now, fold the Dough from the farthest edge and bring it towards you. Push it into the center. Give the Dough a small turn, and repeat this process. This is called kneading, and it makes the pizza soft and chewy!
Photo: Uncut Recipes
08 - Once kneaded, place the Dough in a big bowl. You can either sprinkle some flour over it or lightly brush it with oil. Cover the bowl with a clean towel or some cling film.
Photo: Uncut Recipes
09 - Find a cozy spot in your switched-off oven and let the Dough relax and grow. It needs about 2 hours if kept at room temperature, or a longer 5 hours if in the fridge.
Shaping the Pizza:
10 - Once risen, bring the Dough back onto a floured surface. Lightly dust the top with some flour.
11 - With a knife or dough cutter, divide the Dough into two or move even Balls, depending on how many Pizzas you are making.
Photo: Uncut Recipes
12 - Now, press one Ball gently with your palm, making it flat but keeping it about 2cm - 4cm / 0.7in - 1.5in thick.
13 - Hold this flattened dough by its edge, gently pinching and stretching as you go all around.
Photo: Uncut Recipes
14 - As it gets bigger and floppier, start the fun part – the toss! Hold the Dough with both fists, moving them apart to stretch it. Rotate the Dough while doing this, like turning a steering wheel.
15 - When you're feeling brave, give the Dough a spin! Hold it with one fist, toss it lightly with the other, and catch it as it comes down. It might take a few tries, but it's all part of the fun! If it tears, no worries, just reshape and try tossing again.
Baking and Topping the Pizza:
16 - Pop your shaped Dough into a hot oven set at 200C / 390F. Keep an eye on it, and once you see the edges turning a lovely golden color (usually in 15-20 minutes, or just 1 minute if you're lucky enough to have a Neapoletan Wood-Fired Pizza Oven), it's ready.
Photo: Uncut Recipes
17 - After taking it out, let it rest for a bit, just a couple of minutes.
18 - Now, spread a generous amount of Nutella all over the pizza. For a sweet finish, sprinkle some Powdered Sugar on top. Whether you enjoy it warm or cooled down, it's a treat either way. Enjoy!
Photo: Uncut Recipes
Fridge Resting: Take some Yeast off if you decide to leave it resting in the fridge for 14-18 hours.
Kneading: Don't knead the Dough too long. The texture changes fast. Every minutes counts.
Nutella Spread: For an even richer flavor, you can warm the Nutella slightly before spreading. This makes it easier to spread and enhances its flavor.
Leftovers: If you have any leftover Nutella pizza, store it in an airtight container in the refrigerator for up to 2 days. You can reheat it in the oven or enjoy it cold.
Raw Dough: If you only intend to make one pizza, the second ball of dough can be wrapped in plastic and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Thaw overnight in the fridge before using.
( Per Portion )
|1200 kcal (60%)
|0 IU (0%)
Vitamin B1 (Thiamin)
|Vitamin B2 (Riboflavin)
|Vitamin B3 (Niacin)
|Vitamin B5 (Pantothenic Acid)
|Vitamin B7 (Biotin)
|Vitamin B9 (Folate)
|0 IU (0%)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is available for all ingredients in this recipe. Amount is based on available nutrient data collected from all over the internet.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
|Written by: Uncut Recipes