Homemade Nutella Pizza

Staff Writer
A combination of your two favorite foods
Homemade Nutella Pizza

Erin Kestenbaum

Homemade Nutella Pizza

A sweet take on pizza from chef Giuseppe Manco at Dellarocco’s in New York, featuring Nutella spread and fresh ricotta cheese.

4
Servings
2132
Calories Per Serving
Deliver Ingredients

Notes

It’s very important to make the pizza dough at least one day ahead.

Before baking the pizzas, place a baking stone on a rack in the lowest level of the oven 30 minutes to an hour ahead. Turn on the oven to the maximum temperature, (500 to 550 degrees F) and then shape and bake the pizzas in desired fashion.

This recipe makes several portions of pizza dough, which can be used to make traditional or sweet pizzas.

Ingredients

For the dough

  • 2 3/4 Teaspoons fresh yeast or active dry yeast
  • 4 1/2 Cups fresh water
  • 2 3/4 Tablespoons sea salt
  • 12 1/2 Cups flour
  • Oil, for greasing
  • Nonstick cooking spray

For the pizza

  • 1/2 Cup whole milk ricotta (buffalo milk Italian preferred)
  • 1/2 Cup powdered sugar, plus more for dusting
  • 1/4 Cup chocolate chips
  • 1/3 Cup hazelnut chocolate spread, such as Nutella, at room temperature
  • 1 9-ounce ball cold pizza dough
  • 2 Tablespoons sugar

Directions

For the dough

Sprinkle the yeast over the water and let stand until the yeast is creamy, about 1 minute. Stir until the yeast dissolves. In a large bowl add the sea salt, then the yeast mixture and the flour; stir until a soft dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour if necessary, until smooth and elastic, about 10 minutes.

Lightly coat another large bowl with oil. Place the dough in the bowl, turning it to oil the top. Cover with plastic wrap and store someplace warm; let rise until doubled in size, about 6 hours.

Cut the dough into 9-ounce pieces and shape the pieces into balls. Place the balls on a nonstick surface or parchment paper, and then cover with plastic wrap, allowing room for the dough to expand. Let the dough rise until doubled, 8 to 12 hours.

Rest the dough in the refrigerator for 2 to 4 hours. Your homemade dough is ready to be baked.

For the pizza

Blend the ricotta with the powdered sugar in a medium bowl until everything is creamy, then add the chocolate chips. Whisk the hazelnut chocolate spread in a medium bowl to blend with the ricotta cream until everything is mixed. Place a baking stone in the center of the oven and preheat to 500 to 550 degrees F. Line a heavy large baking sheet with parchment paper. Roll out the dough into a 7-inch round. Brush some water on top of the dough then add the sugar for caramelize the top surface of the dough. Bake until the dough puffs and become golden brown, 10 to 15 minutes.

With a knife, cut the dough in half to form two separate rounded surfaces (it’s very important to do this while the dough is hot); now, the caramelized part is the top of pizza. Spoon the chocolate and ricotta mixture on the lower part of dough, then cover with the caramelized dough, and apply pressure with your hands to make the pizza uniform. Transfer the pizza to a plate, and dust with the powdered sugar. Allow to cool, and cut into six pieces. Serve!

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

Nutritional Facts

Total Fat
41g
63%
Sugar
45g
N/A
Saturated Fat
14g
71%
Cholesterol
18mg
6%
Protein
53g
100%
Carbs
381g
100%
Vitamin A
37µg
4%
Vitamin B12
0.2µg
2.9%
Vitamin B6
0.3mg
13.9%
Vitamin E
4mg
18%
Vitamin K
11µg
13%
Calcium
225mg
23%
Fiber
15g
59%
Folate (food)
192µg
N/A
Folate equivalent (total)
367µg
92%
Folic acid
103µg
N/A
Iron
8mg
44%
Magnesium
127mg
32%
Monounsaturated
15g
N/A
Niacin (B3)
9mg
45%
Phosphorus
592mg
85%
Polyunsaturated
8g
N/A
Potassium
648mg
19%
Riboflavin (B2)
0.6mg
32.9%
Sodium
1947mg
81%
Sugars, added
43g
N/A
Thiamin (B1)
1mg
73%
Zinc
4mg
28%

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