Nutella Pizza

This is pure indulgence - a double-layered pizza stuffed with Nutella, baked until the dough is golden and the filling is warm and molten. It's essentially a giant dessert calzone, and it's an absolute crowd-pleaser at the end of a pizza night. The key is dropping your oven temperature right down; Nutella scorches quickly at full pizza heat, so you need the patience to let it bake gently.

Ingredients

• 2 pizza dough balls (about 250g each - see our Classic Neapolitan Pizza Dough)
• 200g Nutella (or any chocolate hazelnut spread)
• Icing sugar for dusting
• Extra virgin olive oil

Method

1. Let your pizza oven cool to around 250°C. This is much lower than pizza temperature - Nutella burns quickly at high heat.
2. Roll out the first dough ball to about 12 inches on a floured surface. Transfer to a lightly oiled baking tray or sheet.
3. Spread the Nutella evenly across the surface, leaving a 2cm border around the edge.
4. Roll out the second dough ball to the same size. Cut several slashes or holes across its surface to let steam escape.
5. Place the second dough sheet over the Nutella layer. Press the edges together firmly with your fingers or a fork to seal.
6. Brush the top lightly with olive oil.
7. Slide into your oven and bake for 8-10 minutes until the dough is golden and puffed. The Nutella should be melted but not burnt.
8. Remove, let it cool for 2-3 minutes (the filling is molten), then dust generously with icing sugar. Cut into wedges and serve warm.