Dessert
Dessert pizza with Nutella and toasted marshmallows, sprinkled with powdered sugar. Inspired by Nutella Pizza from the Pizzeria Vetri menu in Philadelphia. The ancestor of Nutella was created in 1946 as a sliced block of hazelnuts and a small amount of cocoa, which was scarce after the war.
1
Ingredients
Preparation
Before baking
- 1
Stretch out a 250 g portion of dough and par-bake the empty crust until almost done.
- 2
Spread 55 g Nutella and arrange 30 g marshmallows.
- 3
Bake briefly, just until the marshmallows are browned. Watch them, as they burn easily.
After baking — finish
- 1
Sprinkle 3 g powdered sugar. Wait a moment, as the filling is very hot.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
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