This Nutella pizza recipe is the kind of dessert I love making when I want something fun, easy, and guaranteed to impress. For those of you with a Nutella-loving heart, this recipe is just for you!
If you’ve never had dessert pizza before, start here. It’s simple, warm, chocolatey, and always a hit for lunch, a Friday night pizza night, and more! In the mood for something less sweet? Try this Garlic Pizza Recipe.
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Video Instructions
Try This Easy Nutella Dessert Pizza
I love making this for movie nights or casual get-togethers because everyone gets excited the moment it hits the table.
Warm crust with Nutella spread over the top is honestly hard to beat. Customize it with mini marshmallows, almonds, walnuts, blueberries, raspberries, and more!
Think of it as the easiest dessert pizza ever made!
Why You’ll Love This
- Super easy: I love how quickly it comes together, and the kids absolutely love this!
- Perfect Texture: Crispy pizza crust with warm, creamy topping.
- Great for sharing: Perfect party dessert.
- Customizable: Add fruit, nuts like hazelnuts or even peanuts, or extra chocolate.
Ingredients
- Pizza dough: Homemade or store-bought, both work.
- Brown sugar: Adds sweetness to the crust.
- Cinnamon: Gives warmth and extra flavor.
- Melted butter: Helps the crust bake beautifully.
- Nutella: The star topping.
- Optional strawberries: One of my favourite toppings here.
How to Make Nutella Pizza
1. Preheat the oven and a baking sheet or pizza stone to 475°F / 250°C for 20-30 minutes. If you are baking with a pizza steel, preheat for 45-60 minutes.
2. If you have a pizza peel, sprinkle it generously with semolina and set it aside. Otherwise, sprinkle a piece of parchment paper with semolina and set aside.
3. Prepare the dough, divide it in half, and shape it to your preference. Then transfer to the pizza peel or parchment paper.
Tip: You can use a rolling pin if you would like to roll out the dough, but hand-stretching the dough works better in my experience.
4. Combine the brown sugar and cinnamon and set aside.
5. Brush the melted butter on the dough.
Tip: You can use olive oil if you prefer.
6. Sprinkle the sugar mixture evenly over the pizza dough.
7. Bake until the crust is baked through.
8. Spread the Nutella evenly on the hot crust, including the edge of the pizza dough, and top with other toppings as desired.
Recipe Tips
- I spread the Nutella while the crust is still warm, so it melts slightly.
- Fresh strawberries work beautifully on top.
- Serve immediately for the best result.
FAQs
Any pizza dough works well. You can use either store-bought or homemade yeast pizza dough or sourdough pizza dough.
You can certainly prepare the dough in advance and either refrigerate or freeze it until you need it. Once you bake it, I suggest serving it fresh out of the oven. Nothing beats freshly baked pizza crust.
The crust, yes, but without the fresh toppings. Since most of them have fruit toppings, I would just top the slices you want to eat and save the rest for later. Then when you reheat the crust, top it with the fresh ingredients and serve.
Unfortunately, not. It's better to freeze the unbaked pizza dough and then defrost, prepare, and bake when you need it.
Recipe
Nutella Pizza Recipe
Ingredients
- 1 pizza dough*
Nutella Pizza
- 2 tablespoon packed light brown sugar
- 1 teaspoon cinnamon
- 2 tablespoon unsalted butter, melted
- ½ cup Nutella spread
- Optional: toppings of your choice (fresh berries work well)
Instructions
Preparation
- All ingredients are calculated to make two 8-inch (20cm) pizzas. So remember to split all of the toppings in half for both pizzas. I recommend preparing one pizza at a time. When the first one is in the oven, prepare the second.Also, the baking time depends on which dough you choose, how thick it is, and what equipment you use. If you use and follow my yeast pizza dough recipe, bake for 5-7 minutes when using a pizza steel and for 8-12 minutes when using a baking sheet. If you use storebought pizza dough, follow the directions on the package.
- Preheat the oven and a baking sheet to 475°F / 250°C for 20-30 minutes. If you are baking with a pizza steel, preheat for 45-60 minutes.
- If you have a pizza peel, sprinkle it generously with semolina and set it aside. Otherwise, sprinkle a piece of parchment paper with semolina and set aside.
- Prepare the dough, divide it in half, and shape it to your preference. Then transfer to the pizza peel or parchment paper.
Nutella Pizza
- Combine the brown sugar and cinnamon and set aside.
- Brush the melted butter on the dough..
- Sprinkle the sugar mixture evenly over it.
- Bake until the crust is baked through.
- Spread the Nutella evenly on the hot crust and top with other toppings as desired.
Notes
The calories vary from topping to topping and range from about 700-800 calories per pizza.
The video shows three different variations.
Cooking Time and Temperature
Hot ovens are key here for the crispiest crust. Bake at 475°F / 250°C for about 5-7 minutes on a pizza steel or 8-12 minutes on a baking sheet.Serving Recommendations
I love this cut into slices and served warm with strawberries, whipped cream, or vanilla ice cream.Recipe Variations and Substitutions
- Add sliced bananas.
- Use hazelnut spread instead of Nutella.
- Add crushed nuts or cinnamon.
Proper Storage Tips
- Best served fresh and warm.
- Store leftover crust separately if possible.
Pro Tips
- For a light and bubbly pizza crust, preheat the baking sheet and oven for 20-30 minutes until it's really hot. If you have a pizza steel (highly recommended), preheat the steel and the oven for 45-60 minutes.
- Using a pizza peel to transfer the pizza to the pizza steel or baking sheet makes your life so much easier.
- Sprinkle the pizza peel generously with semolina flour to prevent the dough from sticking to the pizza peel.
Video
You can find the video in the post above. If you don't see a video, please check your browser settings.
Sola
I've made this twice and I'm making it again! It's a keeper
Amanda
Sabine, I am shaking my head in disbelief. You once again amaze me with your creativity. Here in the U.S., we have Pizza Hut and other franchise pizza parlors that do their own cheap take on a "dessert" pizza, but yours--with the stuffed crust--is ingenious. I wanted to comment on your "simple" flan last week and call you the Picasso or Dali of desserts after you mentioned your time in Spain, but you are clearly creating your own name in food artistry and web design. I hope you gain thousands of more followers to your site; you can teach us a lot. I would call you up and order a take-out pizza just for the crust.
Sabine
Amanda, your comments are always so lovely and mean so much to me. Thank you so, so much for your ongoing support.
I have to admit, the chocolate filled crust is the best part of this recipe. It would be also a good idea to make pizza sticks filled with chocolate and dip in Nutella like churros. I didn't know it before but pizza dough and chocolate belong to each other.
If I ever open up a pizza store in the U.S., I'll let you know. (:
Have a wonderful day, Amanda!