This Raspberry Nutella Pizza recipe is quick and easy! It makes a perfect snack for the kids or a tasty desert for the whole family!
I didn’t really plan on making this recipe a blog post. I just happened to have some extra pizza dough from reshooting the photos for Grilled Flatbread with Prosciutto, Arugula, Goat Cheese and Balsamic, so I figured that I would throw it on the grill and come up with something to put on it.
I scoured the fridge and pantry, emerged with a jar of Nutella and some fresh raspberries. Easy enough! But one I assembled it (approximately 30 seconds later), it was so visually appetizing that I had to shoot some pictures. Then I took a bite and knew that it had to be shared with the world.
You know that Breyer’s gelato commercial from a year or two ago? The parents get the kids to bed and then they break out the gelato so they don’t have to share with the kids? That was pretty much Dave and I to a T. I put Michael down for a nap, isolated Jonathan in his room for his mandated “quiet time,” and then immediately made this.
We’re grown ups.
I rolled the dough just a touch too thin in a few places, so I don’t recommend rolling this out any thinner than 1/4.” Its better when the dough is still a little chewy. You can use the dough recipe in this post- but frozen dough/ready made dough would probably work too. If you are using fresh dough (I get mine in a bag from Publix’s bakery department), wait a few days before using it. If its too fresh, it tends to rise up pretty high and get puffy.
Raspeberry Nutella Pizza
- 1/2 lb pizza dough
- 1/4 cup chocolate hazelnut spread such as Nutella
- 3/4 cup fresh raspberries
- powdered sugar for dusting
- Preheat a grill over high heat. Oil the grates with nonstick cooking spray
- You will need to roll the dough out on some sort of flat sheet without an edge on it, like a cookie sheet without a lip. Flour the cookie sheet and use a rolling pin to roll out to about ⅓" thickness. Shake your cookie sheet to make sure that the dough can easily slide around. If not, loosen, and add a bit more more flour under dough.
- Turn the grill down to low heat. Use your cookie sheet to transfer the dough to your grill using a back-and-forth motion. Spray the surface of the dough with cooking spray. Allow dough to cook for 5 minutes, then flip using tongs, and continue grilling for 3-5 minutes, until slightly puffed up and cooked through. Slide cookie sheet underneath to remove.
- Immediately spread with chocolate hazelnut spread and dot with berries. Sprinkle with powdered sugar, cut into pieces and serve.
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