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When I think of pizza it’s usually piled high with mozzarella and basil. But I was on vacation in Mexico when Jade ordered a chocolate pizza at the hotel pool. And I was well and truly hooked.

I mean who doesn’t like chocolate and pizza???? So pizza married to chocolate. It was next level yum!

So when I got home I began experimenting. Being a huge Nutella fan I schmeared it all over my warm homemade crust and topped it with fresh strawberries.

And my love affair with this dessert continues to this day. In fact, I served it to a legit billionaire (and no I cannot tell you his name) and he went gaga for it.

I cannot think of a living soul, so this is going to be a real crowd-pleaser. You might want to make extras.

The dough recipe uses Italian 00 flour and it’s epic. It’s so easy to make and you can use it for any kind of pizza. The gooey, warm Nutella oozes off the crunchy pizza crust and the strawberries add a fruity twist.

Here to sugary sweet dolce xxx Chef MM

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Nutella & Strawberry Pizza

  • Author: Melissa Mayo

Ingredients

Scale
  • 1 recipe HOMEMADE PIZZA DOUGH
  • 1 large jar Nutella
  • 1 punnet of strawberries sliced
  • Olive oil spray

Instructions

Preheat to 500 F /260 C.

Position 1 oven rack in the center and the 2nd rack on the bottom

Divide the dough into 8 pieces. Roll each piece out with a rolling pin, starting at the center and rolling outwards into an irregular oval, dusting with flour as needed. For cracker-thin crusts, use your hands to gently stretch the dough even more.

Place the dough on a lightly greased or foil lined cookie sheet. Prick the dough with a fork and spray with olive oil spray.

Bake the pizzas until the crusts are crisp and brown on the bottom. About 12-15 minutes.

You can also cook them on the grill (just make sure to rub the grill with oil beforehand).

While warm spread with Nutella generously and top with fresh strawberries.

Makes 8 rectangular pizzas

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I'm Melissa, your host & tour guide.

A Food Network chef, author, mamma, eternal optimist, wannabe-mermaid, spice mixologist, and “dough therapist” (yep, it’s a thing)—

I'm also the founder of Susina Cucina, the gorgeous, Italian cooking school I manifested into my reality. I’m obsessed with Aperol spritzes, travel, and mouthwatering food… especially pizza and pasta.

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