Picture this: you slide a golden, slightly crisp pizza crust from the oven, its edges just begging to be pulled apart. A river of warm Nutella glistens under a blanket of ruby-red strawberries, their juices threatening to mingle with the chocolate. A final snowy dusting of powdered sugar drifts down like edible confetti. This isn’t just dessert—it’s an edible love letter to lazy Sunday afternoons and impromptu dinner parties alike.
What makes this Nutella and Strawberry Dessert Pizza so special? It’s the kind of recipe that feels like a secret weapon. The kind where you casually say, “Oh, I just threw this together,” while everyone at the table loses their minds over how something so simple could taste so divine. The contrast of textures alone—crispy crust, velvety chocolate, juicy berries—is enough to make you wonder why all pizzas aren’t sweet.
Why This Recipe Works
- Effortless Elegance: No pastry chef skills required—just roll, bake, and dazzle
- Pantry Raid Friendly: Odds are you’ve got everything but the strawberries already
- Endlessly Adaptable: Swap in whatever fruit is in season or that half-used jar of Biscoff in your fridge
- The Ultimate Crowd-Pleaser: From picky kids to dessert snobs, this one bridges all divides
The Story Behind the Sauce
Dessert pizzas first waltzed onto the scene in the neon-lit 1980s, when some genius decided pizza dough deserved a sweet side hustle. This version takes that rebellious spirit and runs with it—marrying Italian tradition with the kind of indulgence that makes you lick powdered sugar off your fingers when no one’s looking.
Essential Ingredients & Tools
Ingredients for the Dough
- 1 lb (450g) pizza dough (store-bought keeps it easy, homemade if you’re feeling fancy)
- 2 tbsp all-purpose flour (for that satisfying roll-out)
Ingredients for the Toppings
- 1 cup (300g) Nutella (warmed until it flows like liquid gold)
- 1.5 cups (225g) Fresh Strawberries, hulled and sliced (the riper, the better)
- 3 tbsp powdered sugar (because everything’s better with a snowcap)
- 1 tbsp chopped hazelnuts (optional, but that crunch? Worth it)
Tools You’ll Need
- Rolling pin (or an empty wine bottle in a pinch—we’ve all been there)
- Parchment-lined baking sheet (your insurance policy against sticky situations)
- Offset spatula (or the back of a spoon with determination)
- Fine-mesh sieve (for that Instagram-worthy sugar dusting)
Serves: 6 lucky people | Prep time: 15 mins | Cook time: 12 mins | Total time: 27 mins (faster than delivery!)
How to Make Nutella and Strawberry Dessert Pizza with Powdered Sugar
- Oven Prep & Dough TLC
Crank that oven to 425°F (220°C)—we want it hot enough to give our crust that perfect crisp-tender bite. Flour your surface like you’re preparing for a doughy snowstorm, then roll that 1 lb (450g) ball into a 12-inch circle, giving it quarter turns like you’re steering a ship. The parchment-lined baking sheet awaits—this little sheet of magic means no scraping stuck dough later.
- Naked Crust Bake
Slide that bare dough into the oven for 8 minutes until it puffs up like it’s taking its first deep breath. This blind bake is your secret weapon against sogginess—think of it as building a moat against moisture. For extra insurance, give it a few fork pricks to keep air bubbles at bay.
- Nutella Alchemy
Microwave the 1 cup (300g) Nutella in 15-second bursts (30 sec total), stirring between each like you’re coaxing it into silkiness. If it starts to thicken as it cools, a drizzle of neutral oil brings it back to spreadable glory.
- The Art of Assembly
Use your offset spatula to spread the warmed Nutella in swooping motions, leaving a ½-inch border for that rustic charm. Now arrange the 1.5 cups (225g) strawberries like you’re composing a still-life painting—slightly overlapping, their cut sides catching the light. A quick pat with paper towels keeps excess juice from turning your masterpiece into a soggy mess.
- Final Heat Kiss
Back into the oven for just 4 minutes—long enough to warm the berries and let their flavors mingle with the chocolate, but not so long that your crust loses its will to live. Set a timer; overbaking here is the enemy of joy.
- The Grand Finale
Let it cool for 10 minutes—this brief pause lets the Nutella set just enough to slice cleanly. Now the magic moment: dust with 3 tbsp powdered sugar through your sieve like you’re blessing it with edible fairy dust. For slices that would make a geometry teacher proud, wipe your knife between cuts.
Pro Technique
Why Blind Baking is Non-Negotiable
That initial bake isn’t just busywork—it’s creating a moisture barrier tougher than a bouncer at a nightclub. For those who like to live dangerously, brush the pre-baked crust with melted white chocolate before the Nutella. It’s like giving your pizza a raincoat.
Temperature Matters More Than You Think
Your Nutella should be warm enough to spread like a dream but not so hot it separates—think 95–110°F (35–43°C), or the temperature of a perfect bath. Strawberries? Room temp is key unless you want condensation turning your crust into a sponge.
Chef’s Wisdom
The Soggy Crust Conundrum
We’ve all been there—that heartbreaking moment when your perfect dessert pizza turns into a sad, damp mess. The fix? Pre-bake religiously and treat those strawberries like they’re coming out of the pool—pat them until they’re bone dry. For the ultra-cautious, a sprinkle of ground almonds on the pre-baked crust acts like tiny moisture-absorbing superheroes.
Nutella Rescue Missions
Overheated Nutella can turn grainy faster than a sandcastle in a wave. If this happens, don’t panic—a splash of warm milk stirred in gradually will bring it back to velvet. For extra shine, a dab of butter while warming makes it gleam like a chocolate mirror.
Storage & Freshness Guide
Short-Term Storage
If by some miracle there are leftovers (doubtful), store them at room temperature for up to 8 hours, loosely tented with foil. The crust will soften slightly but still deliver that satisfying chew.
Bringing Back the Crisp
To revive day-old slices, give them 5 minutes in a 300°F (150°C) oven—just enough to wake up the crust. Always dust with fresh powdered sugar post-reheat; otherwise, you’ll have a melted sugar puddle.
Food Safety Reality Check
Fresh fruit means this beauty isn’t a long-term keeper—toss any uneaten pizza after 24 hours. For make-ahead magic, freeze the pre-baked crust for up to 1 month and add toppings fresh when the craving strikes.
Nutrition Profile
Indulgence with a side of fruit—because balance is everything.
| Nutrient | Per Serving |
|---|---|
| Calories | 380 |
| Protein | 5g |
| Carbohydrates | 58g |
| Fat | 15g |
| Fiber | 3g |
Ingredient Variations and Their Impact
- Sugar Cookie Base
The Twist: Swap pizza dough for sweetened sugar cookie dough rolled ¼-inch thick.
Pro Tip: Add 1 tsp vanilla extract to the dough for aromatic depth—just watch the baking time as it browns faster than pizza dough.
- Biscoff Rebellion
The Twist: Replace Nutella with Biscoff cookie butter for caramelized spice notes.
Pro Tip: Crushed Biscoff cookies on top add crunch and echo the spread’s flavor—like edible bookends.
- Peanut Butter & Banana Rendezvous
The Twist: Warm peanut butter stands in for Nutella, bananas for strawberries.
Pro Tip: A drizzle of honey and flaky sea salt creates that addictive sweet-salty dynamic.
- Dairy-Free Dream
The Twist: Homemade date-chocolate spread (dates + cocoa powder + coconut oil) keeps it vegan.
Pro Tip: Toasted Coconut Flakes add tropical flair and textural contrast.
- Seasonal Spotlight
The Twist: Summer calls for peaches and raspberries; winter begs for Poached Pears.
Pro Tip: A brush of warmed apricot jam gives fruit a glossy sheen and subtle tang.
Perfect Pairings
Complementary Dishes
- Vanilla Bean Ice Cream: The cold creaminess against warm pizza is the culinary equivalent of a perfect duet. Let it melt slightly over the top for maximum bliss.
- Whipped Mascarpone: Fold in 1 tbsp orange zest for a citrusy brightness that cuts through the richness.
Drinks
- Espresso: A shot of dark roast is the grown-up counterpoint to all that sweetness—like a sophisticated chaperone at a dessert party.
- Sparkling Rosé: The bubbles and berry notes mirror the strawberries while keeping things celebratory.
Something Sweet
- Dark Chocolate Shavings: Use a vegetable peeler to create curls of 70% dark chocolate—because more chocolate is always the answer.
- Mint Leaves: A few fresh leaves add color and a refreshing palate reset between bites.
FAQs
- Q: Can frozen strawberries sub in?
A: Only in emergencies—they weep more than a rom-com marathon. If you must, thaw completely and pat dry like you’re prepping them for surgery.
- Q: My Nutella keeps hardening mid-spread!
A: Warm it gently and work fast—like you’re spreading gossip. A teaspoon of neutral oil keeps it fluid longer.
- Q: Can I prep components ahead?
A: Pre-bake the crust up to 2 hours early, but add toppings and final bake just before serving—freshness is everything here.
Nutella and Strawberry Dessert Pizza with Powdered Sugar: A Sweet Slice of Heaven
Indulge in this Nutella and Strawberry Dessert Pizza with Powdered Sugar—a crispy, chocolatey, and fruity treat that’s ready in under 30 minutes. Get the recipe now!
Ingredients
For the Dough
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1 lb pizza dough (450g)
-
2 tbsp all-purpose flour
For the Toppings
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1 cup Nutella (300g)
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1.5 cups fresh strawberries, hulled and sliced (225g)
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3 tbsp powdered sugar
-
1 tbsp chopped hazelnuts (optional)
Instructions
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Preheat oven to 425°F (220°C). Roll dough into a 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet.01
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Bake crust for 8 minutes until light golden.02
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Microwave Nutella in 15-second bursts until smooth.03
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Spread Nutella over crust, leaving a ½-inch border. Arrange strawberries on top.04
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Bake for 4 minutes.05
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Cool for 10 minutes, then dust with powdered sugar.06
