Picture this: a golden, buttery crust, crisp at the edges yet tender in the middle, slathered with a luscious layer of chocolate-hazelnut spread that glistens under a shower of toasted hazelnuts. This isn’t just dessert—it’s a love letter to anyone who believes pizza night should always end on a sweet note. Whether you’re hosting a dinner party or treating yourself to a cozy night in, this Chocolate Hazelnut Dessert Pizza with Crushed Nuts is your ticket to effortless indulgence. No yeast, no waiting—just pure, unapologetic deliciousness in under 40 minutes. Trust me, your friends will be begging for the recipe.

Why This Recipe Works

• Simple Yet Stunning: Pantry staples transform into something downright gourmet.
• No-Fuss Dough: Skip the yeast and the wait—this crust comes together in minutes.
• Endless Customization: Swap in your favorite nuts, drizzle with caramel, or pile on fresh fruit.

The Magic Behind Every Bite

• Crowd-Pleasing Perfection: Ideal for birthdays, holidays, or those “I deserve this” moments.
• Foolproof for Beginners: Even if baking isn’t your forte, this recipe delivers pro-level results.
• Texture Nirvana: Crunchy nuts, velvety chocolate, and a crust that’s pure bliss.

The Story Behind the Sauce

Dessert pizzas burst onto the scene in the 1980s, blending the fun of pizza with the joy of sweets. This version takes it up a notch, marrying Italian hazelnuts with rich Belgian chocolate for a modern twist that feels both nostalgic and fresh.

Essential Ingredients & Tools

For the Crust

• 1 1/2 cups all-purpose flour – Sifted for that light, airy texture.
• 1 1/2 tsp baking powder – Freshness is key for a good rise.
• 1/4 tsp salt – Just enough to balance the sweetness.
• 2 tbsp granulated sugar – Fine sugar melts seamlessly into the dough.
• 4 tbsp cold unsalted butter – Cubed and chilled for maximum flakiness.
• 1/3 cup whole milk – Or yogurt if you prefer a hint of tang.

For the Topping

• 3/4 cup chocolate-hazelnut spread – Warm it slightly for smooth spreading.
• 1/2 cup toasted hazelnuts – Crushed for that irresistible crunch.
• 1/4 cup dark chocolate chips – Because more chocolate is always better.
• Powdered sugar – Optional, but oh-so-pretty.

Tools You’ll Need

• Rolling pin – For a perfectly even crust.
• Parchment paper – No sticking, no stress.
• Offset spatula – The secret to flawlessly smooth toppings.

Serves: 8 | Prep: 20 min | Cook: 15 min | Total: 35 min

How to Make Chocolate Hazelnut Dessert Pizza with Crushed Nuts

1. Preheat and Prep:

   Crank your oven to 425°F (220°C)—this high heat ensures a crisp, golden crust. Line a baking sheet with parchment paper for easy cleanup. Pro tip: If your oven tends to run hot, dial it back to 400°F (200°C) to avoid over-browning.

2. Mix the Dough:

   In a large bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar. Add the 4 tbsp cold, cubed butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs. This creates those dreamy flaky layers. Gently stir in the 1/3 cup whole milk—just until combined. Overmixing is the enemy of tenderness.

3. Shape and Par-Bake:

   Roll the dough into a 12-inch circle (about 1/4-inch thick) on a lightly floured surface. Transfer it to the prepared baking sheet and dock the surface with a fork (those little holes prevent air bubbles). Bake for 8–10 minutes until it’s just starting to turn golden. Par-baking sets the stage so your toppings won’t turn the crust soggy.

4. Add the Toppings:

   Warm the 3/4 cup chocolate-hazelnut spread for about 10 seconds in the microwave—just enough to make it spreadable. Use an offset spatula to coat the par-baked crust in a thin, even layer. Sprinkle on the 1/2 cup toasted hazelnuts and 1/4 cup dark chocolate chips, distributing them like edible confetti.

5. Final Bake and Serve:

   Pop it back in the oven for 4–5 minutes, just until the chocolate is glossy and the nuts are fragrant. Let it cool for 5 minutes—this brief rest ensures clean slices. A dusting of powdered sugar? Absolutely optional, but highly recommended.

Pro Technique

Par-Baking for Perfection

Par-baking is the unsung hero of a flawless dessert pizza. By partially baking the crust first, you create a barrier that keeps it crisp under the weight of toppings. Key detail: Dock the dough with a fork to prevent uneven puffing. For extra insurance, brush the par-baked crust with a thin layer of egg wash (1 egg + 1 tbsp water) before adding toppings—it’s like a moisture-proof seal.

Toasting Nuts Like a Pro

Toasting nuts isn’t just about crunch—it’s about unlocking their deep, nutty essence. Spread raw hazelnuts in a dry skillet over medium-low heat for 5–7 minutes, shaking often, until they’re fragrant and golden. Rub them in a clean towel to remove the bitter skins. Pro move: Toast a double batch and stash the extras for future baking adventures.

Chef’s Wisdom

Butter Temperature is Everything

Cold butter is non-negotiable for a flaky crust. When it hits the oven, the butter melts, creating steam pockets that lift the dough. If the butter warms up too soon, it blends into the flour, resulting in a dense, tough crust. Work quickly, and if your kitchen is warm, chill the dough for 10 minutes before rolling.

Sauce Consistency Matters

The chocolate-hazelnut spread should be warm but not hot. Overheat it, and it’ll turn oily and slide right off the crust. Microwave in 5-second bursts, stirring between each, until it’s just spreadable. For a glossy finish, mix in 1 tsp of neutral oil (like grapeseed) to enhance the flow without diluting the flavor.

Storage & Freshness Guide

Short-Term Storage

Leftovers are best enjoyed uncovered at room temp for up to 2 hours to maintain that perfect crispness. For longer storage, tuck them into an airtight container with a paper towel to absorb moisture. They’ll keep for 24 hours, though the crust will soften over time.

Reheating for Revival

To bring back that just-baked magic, reheat slices on a baking sheet at 300°F (150°C) for 5 minutes. Skip the microwave—it turns the crust rubbery. For a final flourish, sprinkle with flaky salt post-reheat.

Freezing? Think Twice

Freezing alters the texture of both crust and toppings. The nuts lose their crunch, and the chocolate can develop a grainy mouthfeel. If you must freeze, wrap tightly in plastic and enjoy within 1 week, reheating as above.

Nutrition Profile

This dessert pizza strikes a balance between indulgence and mindful eating. Each serving packs energy from healthy fats (hazelnuts) and complex carbs (crust), while dark chocolate adds a dose of antioxidants.

Ingredient Variations and Their Impact

• Gluten-Free Crust

  Swap: Use a 1:1 gluten-free flour blend with 1/2 tsp xanthan gum for binding. GF dough is delicate—roll it between two sheets of parchment.

  Upgrade: Add 1 tbsp ground flaxseed for a nutty depth and better structure.

• Nut-Free Version

  Swap: Replace hazelnuts with toasted sunflower seeds or crushed pretzels for that satisfying crunch.

  Upgrade: Drizzle with tahini for a sesame twist that mimics nuttiness.

• Fruit-Forward

  Swap: Layer on sliced strawberries or bananas for a fresh contrast.

  Upgrade: Toss the fruit in 1 tsp lemon juice to keep it bright and prevent browning.

• Vegan Adaptation

  Swap: Use coconut oil instead of butter and almond milk for a dairy-free dough.

  Upgrade: Opt for a high-quality vegan chocolate-hazelnut spread (homemade with cocoa and maple syrup works wonders).

• Spiced Upgrade

  Swap: Add 1/2 tsp cinnamon or cardamom to the dough for a warm, aromatic note.

  Upgrade: Infuse the chocolate spread with a pinch of cayenne for a sweet-heat kick.

Perfect Pairings

Complementary Dishes

• Vanilla Bean Ice Cream: The cool creaminess is the perfect counterpoint to the warm pizza, while vanilla’s floral notes highlight the hazelnuts. Serve a scoop atop each slice for a temperature play.
• Fresh Berry Salad: Tart raspberries or blackberries cut through the richness. Toss with mint and a splash of balsamic glaze for a touch of elegance.

Drinks to Elevate the Experience

• Espresso: The bitterness balances the sweetness, and the caffeine keeps things lively. Serve it as a shakerato (chilled espresso with simple syrup) in warmer months.
• Dessert Wine: A glass of Moscato d’Asti mirrors the pizza’s fruitiness with its peachy, lightly fizzy profile.

Something Sweet

• Citrus-Infused Whipped Cream: Lighten each bite with airy cream flavored with orange zest. Pipe rosettes along the crust edge for a bakery-worthy finish.
• Dark Chocolate-Dipped Figs: For a textural contrast, serve these on the side—their chewiness plays beautifully against the pizza’s crunch.

FAQs

• Q: Can I use pre-made dough?

  A: Absolutely! Just par-bake the store-bought crust according to the package directions before adding your toppings.

• Q: How do I prevent the nuts from burning?

  A: Add finely crushed nuts after baking, or toast them separately and sprinkle them on at the end.

• Q: Can I freeze this dessert pizza?

  A: It’s not ideal—the texture just isn’t the same after thawing. Enjoy it fresh for the best experience.

Chocolate Hazelnut Dessert Pizza with Crushed Nuts: The Ultimate Sweet Slice of Heaven

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Recipe Information

Cost Level $$

Category Pizza

Difficulty Low

Cuisine Dessert, fusion

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Recipe Details

Servings 8

Total Time 35 minutes

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Indulge in this easy Chocolate Hazelnut Dessert Pizza with Crushed Nuts—golden crust, rich chocolate, and toasted nuts. Perfect for pizza night dessert! Get the recipe now.

Ingredients

For the Crust:

• 1 1/2 cups all-purpose flour
  View substitutions
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 2 tbsp granulated sugar
• 4 tbsp cold unsalted butter
• 1/3 cup whole milk
  View substitutions

For the Topping:

• 3/4 cup chocolate-hazelnut spread
  View substitutions
• 1/2 cup toasted hazelnuts
• 1/4 cup dark chocolate chips
  View substitutions
• Powdered sugar (optional)

Instructions

1. 01

   Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. 02

   In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar. Add 4 tbsp cold butter and blend until mixture resembles coarse crumbs. Stir in 1/3 cup whole milk until just combined.
3. 03

   Roll dough into a 12-inch circle on a floured surface. Transfer to baking sheet and dock with a fork. Bake for 8–10 minutes until pale golden.
4. 04

   Warm 3/4 cup chocolate-hazelnut spread slightly. Spread over par-baked crust. Sprinkle with 1/2 cup toasted hazelnuts and 1/4 cup dark chocolate chips.
5. 05

   Bake for 4–5 minutes until chocolate is glossy. Cool for 5 minutes before slicing.

Tags

contains-glutencontains-dairycontains-nutscontains-added-sugarultra-processed-ingredientscrowd-pleasereasyparty-foodrestaurant-stylerich-indulgentsweet-and-savory