Dessert Pizza With Mascarpone and Nutella
This dessert pizza is made with Naples style dough, mascarpone, strawberry and banana slices, and Nutella for a simple and tasty treat!
Equipment
- Cast iron griddle 10-inch round
Ingredients
- 270 g Naples style dough ball at 60% hydration room temperature
- 3 oz mascarpone
- 3 large strawberries sliced thin
- ½ medium banana sliced thin
- ¼ cup Nutella
Instructions
- Preheat oven to its hottest temperature (typically around 500 to 550 degrees F).
- Flour a clean work surface and stretch the dough into a roughly 10-inch circle. Start by flattening it into a disc and gently pressing around the edges to form a small edge, then use two hands underneath the dough to stretch it from the center outwards. You can use two fists to gently coax it into shape, with your hands at a slight angle to let gravity help you.
- Once the oven is preheated and your dough is ready, open the oven slightly to let some heat escape and switch on the broiler to HIGH. Close the oven door. Then, preheat a cast iron pan on the stove over medium-high heat for about 5 to 10 minutes.*
- Carefully lay the stretched dough flat on the cast iron pan. Then transfer the cast iron to the oven and cook under the broiler for about 2 to 5 minutes, or until the crust is golden brown.otate the pan halfway through cooking to ensure it cooks evenly.
- Transfer the cooked pizza dough to a cooling rack or cutting board. Dollop mascarpone onto the crust and let it melt slightly before gently spreading it into an even layer, leaving about a half-inch border around the edge of the pizza. Next, top with slices of strawberry and banana.
- Finish the pizza with a criss-cross drizzle of Nutella. To easily drizzle Nutella over something, make a piping bag with a sandwich-sized plastic bag by cutting off one corner. Place the Nutella in the bag, then gently squeeze it over the pizza.
- Slice into 6 triangles and serve immediately, or let cool and store in an air-tight container in the refrigerator. This pizza can be served cold later on and will keep for up to 2 days in the fridge.
Notes
Pizza dough: We used a recipe from our Mastering Pizza cookbook for Naples style dough. You can find plenty of recipes online for similar types of dough, but we recommend looking for one with 60% hydration for the cooking method outlined in this recipe.
Baking the dough: If you choose to use store-bought pizza dough, we recommend skipping the cast iron and baking it with a slightly different method. Check out our blog post for tips.
Nutrition
Calories: 255kcal | Carbohydrates: 33g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.01g | Cholesterol: 14mg | Sodium: 339mg | Potassium: 107mg | Fiber: 2g | Sugar: 11g | Vitamin A: 207IU | Vitamin C: 9mg | Calcium: 36mg | Iron: 2mg