Easter Chocolate Pizza

A wood-fired dessert pizza loaded with Nutella, halved Creme Eggs, strawberries and sprinkles. Yes, it is gloriously over the top, and yes, your children will think you are the greatest cook who ever lived. The pizza oven gives the base a proper char while the chocolate toppings melt into gooey perfection.

The trick is to par-bake the base first with just the pecan nuts, then add the Nutella and Creme Eggs for a quick melt, and finish with the fresh strawberries and sprinkles off the heat. This keeps the fruit fresh and the sprinkles intact rather than burning them to nothing.

Ingredients

• 1 pizza dough ball
• Nutella (generous amount)
• 4 Creme Eggs, halved
• Fresh strawberries, halved
• Pecan nuts
• Sprinkles for finishing

Method

1. Fire your pizza oven to 400 to 450 degrees.
2. Stretch the dough on a floured surface to about 12 inches.
3. Prick the base with a fork to prevent large bubbles, then scatter some pecan nuts over the surface for weight.
4. Slide into the oven and par-bake until the crust rises and the base cooks through - about 60 seconds.
5. Remove and spread Nutella generously across the entire base.
6. Arrange the halved Creme Eggs on top and return to the oven for 30 to 40 seconds - just enough to get the eggs gooey and melting.
7. Remove from the oven and finish with halved strawberries and plenty of sprinkles.
8. Slice and serve immediately while everything is warm and melting.