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Nutella Pizza
Yes, Margie.... I was delinquent in delaying this info.
If you're familiar with Arthur Ave in the Bronx, you may have eaten at Roberto's (be still my heart) before. The owners opened up a new brick oven pizza place on Arthur, called Zero Otto Nove and they serve Nutella Pizza.
It's beyond yum. Think good dessert pizza dough covered with a nutella spread, dusted with powdered sugar.
Since the best coworkers ever brought me some for lunch today I couldn't get it out of my mind. I've been googling recipes and found one from Giada that looked good. (Although I found more with fresh berries on it and would have loved some fresh strawberries on today's serving):
Directions
1 pound homemade pizza dough, recipe follows, or purchased pizza dough
2 teaspoons butter, melted
1/4 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
Ingredients
Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl
Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.
Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour
Re: Nutella Pizza
Canon 50D, Canon 50mm f/1.4, Tamron 28-75mm f/2.8, Speedlite 430EX II
and add this to the list of recipes i must make.
edit: move this to the front of the list!