Nutella Recipe

Preheat the oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats. If using a baking sheet, lightly oil it and set aside.

On a lightly floured surface, stretch or roll the pizza dough into a 10–12 inch round. Transfer the dough to a parchment-lined baking sheet or onto a well-floured pizza peel if using a stone.

Brush the outer 1/2 inch of the dough lightly with olive oil to help it brown and crisp.

Dock the center lightly with a fork a few times to avoid large bubbles (optional).

Bake the dough in the preheated oven 8–10 minutes, until the crust is golden and set but not overly browned.

While the crust bakes, prepare the mascarpone spread: in a small bowl, combine mascarpone, powdered sugar and vanilla extract. If the mascarpone is very thick, stir in 1 tablespoon heavy cream to reach a smooth, spreadable consistency.

When the crust is baked, remove it from the oven and let it cool 2 minutes so the spreads do not melt too deeply.

Warm the Nutella slightly so it is easy to spread: microwave the Nutella in a small, microwave-safe bowl for 10–15 seconds and stir, or place the jar in a bowl of hot water for 1–2 minutes. It should be spreadable but not runny.

Spread the mascarpone mixture evenly over the warm pizza crust, leaving a 1/2 inch edge.

Spoon the warmed Nutella in several dollops across the mascarpone. Using the back of a spoon or an offset spatula, swirl the Nutella into the mascarpone to create a marbled effect, or spread it into an even layer if you prefer.

Arrange the banana and strawberry slices evenly over the Nutella-mascarpone layer.

Scatter the toasted chopped hazelnuts over the fruit for crunch.

Finish with a light sprinkle of sea salt flakes if using, and garnish with fresh mint leaves.

Slice and serve immediately. Leftovers can be stored, covered, in the refrigerator for up to 24 hours; bring to room temperature before serving.