Pizza De Nutella Recipe

Activate yeast & mix

In a small bowl combine warm water (3 tablespoons) and warm milk (1 cup). Sprinkle the instant dry yeast and granulated sugar over the liquid, stir gently, and let sit 5 minutes until foamy. If mixture does not foam after 7–10 minutes, the yeast may be dead; start again with fresh yeast.

Combine dry ingredients

In a large bowl whisk together 2 cups all-purpose flour and 1 teaspoon fine sea salt.

Form dough

Make a well in the dry ingredients and pour in the foamy yeast mixture and 1 tablespoon melted butter. Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly springy. If dough is sticky, sprinkle up to 2 tablespoons additional flour, a little at a time.

First rise

Place dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm draft-free spot until doubled in size, about 45–60 minutes.

Shape

Punch dough down gently and turn onto a floured surface. Roll or stretch dough into a 9–10 inch round (or an oblong if preferred) about 1/4-inch thick. Transfer to a parchment-lined baking sheet or a pizza peel dusted with flour/cornmeal.

Par-bake crust

Preheat oven to 475°F (245°C). Prick dough lightly with a fork to prevent large bubbles. Bake the crust for 6–8 minutes until just set and very lightly golden but not deeply browned. This prevents Nutella from making the crust soggy.

Spread Nutella

Remove the par-baked crust from the oven. While still warm (but not piping hot), spread 3 tablespoons Nutella evenly over the crust using an offset spatula or the back of a spoon. Warmth will make the Nutella more spreadable; if it is too thick, microwave Nutella for 10–15 seconds before spreading.

Add strawberries

Arrange 1 cup sliced fresh strawberries evenly over the Nutella layer, leaving a small border of crust.

Finish & serve

Lightly dust the strawberry-topped pizza with 1 tablespoon powdered sugar and sprinkle 1/4 teaspoon flaky sea salt for contrast. Tear or chiffonade the optional mint leaves and scatter across the top if using. Slice into 6 or 8 pieces and serve warm or at room temperature.

Storage note: Leftovers can be refrigerated up to 24 hours (the crust will soften). For best texture, reheat briefly in a 350°F (175°C) oven for 4–6 minutes before serving.