Nutella Pizzetta Recipe

Prep and crisp bases

Preheat oven to 375°F (190°C). Lightly brush both sides of each mini pizza crust or flatbread round with melted butter. Sprinkle the brushed edges lightly with granulated sugar for a caramelized rim. Place crusts on a baking sheet lined with parchment, then bake 6–8 minutes until warmed and edges are lightly golden and crisp. Remove from oven and allow to cool slightly on a wire rack (2–3 minutes) before assembling.

Prepare Nutella layer

While crusts bake, stir Nutella in a small bowl until smooth and slightly loosened. If too thick, warm 10–15 seconds in microwave and stir to make spreading easier. Using a small offset spatula or butter knife, spread about 2 tablespoons of Nutella evenly over each warmed pizzetta leaving a small border at the edge.

Add marshmallows and roast

Evenly scatter about 2–3 tablespoons (roughly 1/3 cup total across 6 pizzettas) of mini marshmallows over each Nutella-coated crust. To roast marshmallows: place the topped pizzettas under a preheated broiler on high for 30–60 seconds, watching closely, until marshmallows puff and develop light golden-brown and darker toasted spots. Alternatively, use a kitchen torch to toast marshmallows evenly until golden. Remove immediately from broiler/torch and let rest 30 seconds.

Make chocolate drizzle

Place chopped chocolate in a small heatproof bowl. Warm heavy cream until just simmering (microwave ~20–30 seconds or stovetop). Pour hot cream over chocolate, wait 30 seconds, then stir until smooth to form a thin ganache. If ganache is too thick to drizzle, stir in 1/2 teaspoon warm water or microwave 5–10 seconds more. Transfer ganache to a small squeeze bottle or use a spoon for drizzling.

Finish pizzettas

Drizzle the warm chocolate ganache over the roasted marshmallows on each pizzetta in a decorative zigzag. Optionally sprinkle chopped toasted hazelnuts and a pinch of sea salt flakes over the top of each for crunch and contrast.

Transfer pizzettas to a serving platter. Dust lightly with powdered sugar through a fine sieve. Serve immediately while marshmallows are warm and gooey. For sharable presentation, arrange in a circle and provide small dessert forks or skewers. Leftovers can be eaten at room temperature within a few hours but marshmallows will deflate as they cool.