There Nutella pizza and the sweet version made with soft leavened dough of Pizza; cooked and stuffed with Nutella! A stratospheric goodness who sees the combination basic greedy fluffy from the toasted bottom of the pizza with the hot nutella And very creamy!

Saturday night, it was a loaf left over of Margaret; there desire for something good it was imminent, so, I cooked it classic flour base, waterfall And yeastin round shape with the double cooking method, plate + oven. You can also make one pan pizza with nutella or gods panzerotti with nutella . When they saw it arrive at the table, basically they all competed whoever eats the last slice! It’s about a Very easy recipe ; but be careful, read the procedure carefully where I leave you gods Useful tricks to have one fluid fillingvery creamy and does not dry out!

The Nutella pizza is excellent not just freshly bakedfor a snacka dessert at the end of the meal a buffet or birthday party! If you have a few slices left over, it’s delicious the next day too at breakfast, perhaps with a hot milk or coffee! Try it soon it will become there children’s favorite and not only!

Discover also:

the Nutella tart (all the tricks to have it creamy inside)

Nutella Pizza Recipe

Ingredients:

For the base:

• 300 g of plain flour
• 200 g of manitoba flour
• 400g of water
• 3 g of fresh brewer’s yeast or 1.5 g of brewer’s yeast ( if you have little time you can use 10 g of fresh yeast or 4 g of dry yeast)
• 1 tablespoon extra virgin olive oil
• 11 g of salt
• 1/2 teaspoon sugar

For the filling:

How to make Pizza with Nutella

First of all, make the PIZZA DOUGH, alternatively ready-made dough, fridge or thawed dough is fine.

Then dust the work surface with flour, and divide the dough into 4 loaves of approximately 220 g if you want to make round pizzas of 24 cm each

Roll with floured hands to make the dough round, sprinkle with flour and cover with cling film:

Leave at room temperature to rest for about 40 minutes.

Then take one loaf at a time, start from the center of the loaf and tap with your fingertips to widen it into a circle to a size of about 20 cm. Take care to leave a slightly more swollen edge of about 1 cm:

Finally, once the pizza is rolled out, heat it very hot a plate or 24cm non-stick pan in diameter

Then place the pizza on the hot plate, spreading it out. Leave it on for 1 minute and use a spatula to remove the bottom. You will see that it is already toasted and the crust is swollen.

Then insert the pizza into the static oven already hot at 250° with the entire plate (including the handle, nothing happens for a few minutes) in the highest part of the oven

Leave it closed for 1 and a half minutes

Finally open, add the Nutella, spreading it by spoonfuls only in the central part.

Then insert the pizza with the Nutella into the oven again, this time in the central part and leave for 15 seconds, no more otherwise the filling will harden.

Here’s yours ready Nutella pizza

Nutella pizza in a pan

If you want to make a single large one, you can roll it out like the Pizza on a pan:

first of all, after having folded the dough as explained in the link, dust the surface of the dough with a pinch of flour and dust your hands too.

Then insert the dough directly, pull the sides of the pizza, gently widening them and at the same time touch the center of the pizza delicately with your fingertips, trying not to burst the bubbles. Repeat the operation until all the pizza is spread out in the pan

let it rise for another 30 minutes.

Then cook in a super hot static oven at 250° in the lower part of the oven for 15 minutes, then insert into the middle part and cook for another 7-8 minutes.

Finally, take it out, generously spread the Nutella and insert again. Let cook for 30 seconds on the medium side.

storage

It keeps very well even the next day. Nutella makes it particularly soft.

Self you love this type of preparation also check out my desserts with Nutella!