February 15, 2007

Nutella Pizzas

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I made a few dessert pizzas with fruits and Nutella. For the apples I used eastern (Philadelphia) empire apples which are perfect for pies because they are so tasty, sweet and tart and they retain their shape when cooked. I made the pizza dough and baked it the same day instead of chilling it overnight in the fridge. I used half of the dough and 5 apples, sliced into 16 pieces, then fried in 2 T butter and 2 T sugar until soft and caramelized. The other half of the dough I made into Nutella and dried blueberry pizza. Both are sooo good. Nutella is great with a lot of different fruits. We also love it on toast with sliced strawberries on top.

drizzle more Nutella on the apple pizza before serving

gust the blueberry pizza with powdered sugar, with a dollop of Nutella on the side

Pizza Dough
3 to 3½ cups bread flour
1 teaspoon instant yeast
1 tablespoon sugar
2 tablespoons olive oil
1½ teaspoons kosher salt
1¼ cups very hot water
  • In a bowl, mix together 1½ cups flour, sugar and yeast. Stir in the hot water and beat for 2 minutes. Add the salt and oil, then gradually add more flour. Knead for 6 minutes. Transfer to a slightly oiled bowl, cover and let rise, about 1 hour. Punch dough down, divide in half. Pat each half in 13 x 9 inch pans. Spread Nutella on both, thick or thin depending on how much you love Nutella. Arrange apple slices, slightly overlapping on top of Nutella. On the other dough, slightly press dried sweetened blueberries evenly on top (do not use fresh or frozen blueberries). Let rise for 30 - 40 minutes. Bake in a pre-heated 425°F oven for 25 minutes.


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