Nutella, Banana, and Caramel Dessert Pizza

Nutella, Banana, and Caramel Dessert Pizza
Contributor
Nutella, Banana, and Caramel Dessert Pizza
Stonefire

Nutella, Banana, and Caramel Dessert Pizza

Staying true to authentic baking methods, these flatbreads are made with the finest ingredients using traditional baking methods. Stonefire recipes showcase the versatility of our flatbreads. In 15 minutes you can create a delicious, easy meal for you and your family!

2
Servings
85
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Stonefire naan
  • ½ Cup Nutella, softened (microwave for 10 to 20 seconds)
  • 3 bananas, peeled and thinly sliced
  • 1/3 Cup caramel sauce

Directions

Toast the naan in the oven at 300 degrees F for approximately 10 minutes or until softened. Alternatively, you may microwave the bread for 10 to 20 seconds and allow to cool for a minute. 

Spread the Nutella on the warm naan evenly. Top with sliced banana and drizzle liberally with the caramel sauce. Slice and serve. 

Nutritional Facts

Total Fat
5g
7%
Sugar
6g
7%
Saturated Fat
1g
4%
Carbohydrate, by difference
7g
5%
Protein
2g
4%
Calcium, Ca
7mg
1%
Choline, total
10mg
2%
Fiber, total dietary
1g
4%
Folate, total
7µg
2%
Magnesium, Mg
15mg
5%
Niacin
1mg
7%
Phosphorus, P
35mg
5%
Selenium, Se
1µg
2%
Sodium, Na
442mg
29%
Water
17g
1%

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.