Nutella Pizza

Makes 2 pizzas



A blank pizza dough has many possibilities, such as for this typical Italian school “snack” for children. The topping is simply a jar of Nutella, a hazelnut and chocolate spread made famous in the Piedmont region of Italy and enjoyed worldwide. The dough is blind baked (without any topping) and the Nutella spread on it when baked.

Ingredients

1 recipe Basic Pizza Dough 

2 cups Nutella

2 bananas sliced into ¼-inch thick rounds

Fresh mint leaves for garnish

Directions

1. Preheat oven to 425°F. After the dough rises, divide it in half and spread each half out into a 10-inch diameter. Place each half on a lightly oiled sheet of parchment paper. Bake just until the dough begins to brown.

2. Remove the crust from the oven and cool slightly. Divide and spread the Nutella evenly over each crust. Divide and top with banana slices, garnish with fresh mint leaves.

3. Cut the pizza into wedges to serve.

Another option is to make personal-size pizza by dividing the dough into 8 pieces and stretching each into a 6-inch diameter. Bake as above.


Primo Dough

Fresh, local ingredients are the keys to success in Mary Ann Esposito’s kitchen, and that’s why she likes King Arthur Flour. Based in Norwich, Vermont, the company has become an important resource to bakers since its founding in Boston in 1790. In addition to top-quality flours—including gluten-free, specialty and organic—as well as other grains and mixes, the company sells an array of baking pans and dishes, kitchen tools, cookbooks, appliances, ingredients and anything else a baker could possibly need. In 2004, The King Arthur Flour Baker’s Companion won the James Beard Foundation’s Cookbook of the Year Award.

King Arthur Flour, which became a 100-percent employee-owned company that same year, has a lovely campus with a Baker’s Store; a state-of-theart Baking School that offers all levels of classes; and a café that serves breakfast, lunch, dinner as well as wonderful pastries and coffee. What a great place to visit!

King Arthur Flour • (802) 649-3361 • www.kingarthurflour.com


More of Mary Ann Esposito's recipes you may be interested in

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Serves 4
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