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How to make a chocolate and hazelnut pizza with some extra sweet toppings

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Jacinta Cannataci of The Australian National Pizza team shares some of her sweet ideas for delicious pizzas.

Chocolate and hazelnut pizza with banana honey ricotta and caramelised hazelnuts 

 250 grams pizza dough – see recipe     
6 tablespoons chocolate & hazelnut paste 
2 ½  bananas sliced 3mm thick
6 tablespoon ricotta cheese
1 tablespoons milk 
1  tablespoon honey
To serve
6 x 30 scoop  vanilla gelato or ice-cream – see recipe
4 tablespoons chocolate shavings
3 tablespoons chopped roasted and peeled hazelnuts –  caramelised 
Icing sugar for dusting 
6 pieces chocolate shards
Preheat the conveyer pizza oven to 260 degrees Celsius.  

  1.  Using a rolling pin, roll out the pizza dough to a 12 inch round on a lightly dusted work bench with either semolina. Lift the dough base onto a oiled 30cm (12inch) pizza tray and prick the base all over with a fork or docker to stop the air bubble forming when cooking. Allow the dough to prove for 15mins so it is 5mm thick before adding ingredients. 
  2.  Evenly spread 4 tablespoons of hazelnut chocolate spread on the pizza base. Mix honey, milk, and ricotta in a small bowl, and then evenly spread on the pizza. Arrange the sliced banana evenly around the pizza. Place the pizza on the preheated conveyer belt and cook for 5-6 minutes, or until crisp and golden. 
  3. Remove the pizza from the pizza tray.  Cut into 6 even wedges. Sprinkle with chopped hazelnuts, chocolate shavings, and dust with icing sugar. Place one small scoop of vanilla ice-cream on each wedge and garnish each ice-cream scoop with a chocolate shard and serve.    

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