Nutella’s the usual for dessert pizza. Spreadable, meltable and scrumptious, it’s simple to know why. However that doesn’t imply it’s a must to be happy with the identical outdated banana and strawberry pairings. Including mascarpone, Graham crackers, marshmallows, caramel drizzle, white chocolate chips or peanuts creates layers of taste and texture, elevating a scrumptious however one-note, end-of-meal deal with right into a compelling, bite-after-bite slice. Whereas experimenting to create a Nutella pie that pops, our chef on the Ooni HQ kitchen married the well-known hazelnut cocoa unfold with frangipane and spiced poached pears for a French tackle this dessert pizza basic.  

A number of ideas. First, hold an in depth eye in your bake: Excessive-sugar toppings are likely to burn quick, and frangipane, the French, almond-flavored cream manufactured from butter, almonds, sugar, flour and vanilla, is positively on the saccharine facet. After just a few frangipane fireballs within the take a look at kitchen, we modified our strategy and parbaked the crust to keep away from any burning. When parbaking a skinny Neapolitan-style dough, it should are likely to bubble and rise within the middle. Don’t panic. Merely pop any huge bubble and let it deflate. 

We organized our pears (a straightforward, however spectacular ingredient) in a fan, however take your individual creative license. A Nutella drizzle post-bake means you’ll keep away from points with burning it within the oven. And don’t neglect about that salt end! Flaky sea salt makes each different taste pop and offers all of that ooey, gooey sweetness obligatory steadiness. 

Alternatively, as an alternative of a parbake, this recipe would profit from a blind bake utilizing ice cubes. If taking this strategy, you will have metallic tongs and a pair of gloves. Watch this clip to get a way of how the ice dice method works.

1 hour energetic time

Three 12-inch pizzas

Ooni pizza oven
Ooni Infrared Thermometer
Ooni Pizza Cutter Wheel or Ooni Pizza Cutter Rocker Blade 
Ooni Pizza Dough Scraper

3 x 250-gram dough balls 

For the poached pears:
3 Bosc pears, peeled and lower in half
1 quart (946 grams) water
2 cups (473 grams) sugar
2 cinnamon sticks
4 cloves 
2 tablespoons (42 grams) honey
1 tablespoon (15 grams) sea salt

For the frangipane:
¼ cup (100 grams) unsalted butter, softened
½ cup (100 grams) sugar
1 cup (100 grams) almond flour
1 teaspoon (3 grams) kosher salt
1 giant egg
1 tablespoon (15 grams) milk

For the garnish:
extra-virgin olive oil
3 to 4 tablespoons (60 grams) Nutella
flaky sea salt

This recipe would go well with a number of pizza kinds, however we expect our basic pizza dough can be an amazing match. Be certain that to organize your dough forward of time to make sure it rises at room temperature earlier than firing up your oven.

For the poached pears
Add pears, water, sugar, cinnamon sticks, cloves, honey and sea salt in a medium saucepan. Carry to a low simmer over medium-low warmth and ensure the pears are absolutely submerged within the poaching liquid. Cook dinner till a paring knife slides simply into the pears, however earlier than they flip mushy, about 20 to 25 minutes. Take away from warmth and let cool within the liquid. Pressure pears and return liquid to pan. Cook dinner over excessive warmth till decreased by half, about half-hour. Earlier than utilizing for the pizza, thinly slice the pears, utilizing an entire pear per 12-inch pizza.

For the frangipane
Within the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium velocity till creamy. Add the sugar and blend at excessive velocity to include. Add the almond flour and beat on medium velocity till completely mixed. Add the salt, egg and milk and blend till gentle and fluffy.

Fireplace up your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to rapidly and precisely verify the temperature of the stone.

Place a dough ball in your flippantly floured work floor. Push the air from the middle out to the sting along with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your flippantly floured pizza peel. Add a drizzle of olive oil to assist flatten the dough whereas cooking. Slide the pizza off the peel and into the oven. Cook dinner for 60 seconds, till the dough is parbaked. The dough ought to start to brown, however nonetheless have loads of blonde spots.

Take away from the oven, then unfold ⅓ of the frangipane onto the nice and cozy dough utilizing a spatula. Layer the pear slices on high and return to the oven, cooking till the frangipane turns golden brown. Take away from the oven one remaining time, then drizzle on the Nutella, decreased pear syrup and a sprinkle of flaky sea salt. Let cool barely so the frangipane units up, then slice and serve.

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