If you’re in the mood for a dessert that feels fun, indulgent, and a little bit unexpected, you’re going to adore this Chocolate Pizza with Nutella and Toppings Recipe. It’s basically the perfect crowd-pleaser — a sweet twist on pizza that combines a pillowy crust with rich, melty Nutella and your favorite treats on top. I absolutely love how this turns out every single time, and I promise you’ll find making it from scratch easier than you think.
Why You’ll Love This Recipe
- Super Simple Crust: You only need a handful of pantry staples to make the base, which comes together in no time.
- Customizable Toppings: Whether you’re into nuts, sprinkles, or candy, you can top it any way you want.
- Perfect for All Ages: My family goes crazy for this dessert — it’s great for parties or any fun night in.
- Decadently Chocolatey: Nutella spread makes it rich without needing complicated ingredients.
Ingredients You’ll Need
For this Chocolate Pizza with Nutella and Toppings Recipe, I love sticking to simple ingredients that combine beautifully. The dough is soft and slightly sweet, giving a wonderful contrast to the creamy Nutella and crunchy toppings. Pro tip: use warm water to activate your yeast properly for a tender crust every time.
- All-purpose flour: This forms the base of your dough; make sure it’s fresh for the best texture.
- Salt: Just a pinch to balance sweetness and enhance flavor.
- Olive oil: Adds a subtle richness to the dough; if you’re not a fan, you can substitute with a mild vegetable oil.
- Water (110-115º F): Warm enough to activate the yeast but not so hot it kills it — trust me, this makes a world of difference.
- Granulated sugar: Feeds the yeast for a nice rise and adds a hint of sweetness to the dough.
- Active dry yeast: The magic behind a fluffy crust — make sure it’s fresh and not expired.
- Butter (melted): Brushing the crust with butter creates a golden, flavorful finish.
- Chocolate hazelnut spread (Nutella): The star topping — creamy, chocolaty, and downright delicious.
- Candies, nuts, or sprinkles: Choose your favorites to add texture and fun on top.
Variations
One of my favorite things about this Chocolate Pizza with Nutella and Toppings Recipe is how easy it is to make your own. I often switch up the toppings based on what’s in season or what I have on hand — the possibilities are endless and always delicious.
- Nut-Free Version: Swap the Nutella for a chocolate peanut butter or a seed butter spread if allergies are a concern; I’ve done this for my nephew with great results.
- Fruit Toppings: Fresh strawberries, bananas, or raspberries add brightness — my family especially loves this during summer.
- Extra Crunch: Toasted almonds or hazelnuts add a satisfying bite; I like to toast them lightly for deeper flavor.
- Vegan Adaptation: Use a dairy-free chocolate spread and plant-based butter for brushing the crust, and you’re set.
How to Make Chocolate Pizza with Nutella and Toppings Recipe
Step 1: Activate the yeast for your dough
Start by mixing the warm water with sugar and yeast in a liquid measuring cup or small bowl. You want the water warm but not hot — around 110-115°F is ideal. Let it sit about 5 minutes until you see it foam up. That’s the yeast waking up, and it’s key to a fluffy crust. If it doesn’t foam, it might be time to get new yeast.
Step 2: Make and rest the dough
While the yeast work their magic, whisk together your flour and salt in a large bowl. Add the yeast mixture and olive oil, then stir and mix until the dough starts to come together. It might look rough at first — that’s okay. Cover it with a clean towel and let it rest for 20 minutes. This short rest helps relax the gluten and makes it much easier to shape later.
Step 3: Prepare for baking
Preheat your oven to a hot 425°F while you get your baking sheet ready. Lightly grease the sheet and sprinkle with 1-2 tablespoons sugar — this sugar under the crust caramelizes to create a delightful crunch and tiny pop of sweetness.
Step 4: Shape and bake the crust
Take the rested dough and spread it into a 10-12 inch circle directly on your prepared baking sheet. Don’t stress about getting it perfectly round — rustic is charming! Use a fork to prick the surface all over; this prevents bubbling while baking. Then, brush the dough gently with melted butter for richness and color. Pop it into your preheated oven and bake for about 12 minutes, or until the crust is golden and cooked through.
Step 5: Add Nutella and toppings, then enjoy
Once your crust is out of the oven, let it cool for about 10 minutes — this stops the Nutella from melting into a hot puddle but keeps it easy to spread. Slather on a generous layer of chocolate hazelnut spread, then pile on your chosen candies, nuts, or sprinkles. Slice up your chocolate pizza, serve immediately, and watch how quickly it disappears!
Pro Tips for Making Chocolate Pizza with Nutella and Toppings Recipe
- Get the Yeast Just Right: I discovered this trick when I realized my dough wasn’t rising properly — the water temp is easier to measure than you might think, and it really changes everything.
- Use Sugar Under the Dough: Sprinkling sugar on your baking sheet gives a subtle crunch and a caramelized bottom that’s better than just plain oil.
- Don’t Overload Your Toppings: I’ve learned that a lighter hand means each bite has a good balance of chocolate and crunch without getting soggy.
- Cool Crust Before Spreading Nutella: Spreading when it’s too hot makes Nutella melt away — cooling helps maintain that signature thick, chocolaty layer.
How to Serve Chocolate Pizza with Nutella and Toppings Recipe
Garnishes
I usually sprinkle chopped toasted hazelnuts on top for extra crunch and a boost of nuttiness, but I also love finishing it with a dusting of powdered sugar or even a drizzle of caramel sauce for a little wow factor. Fresh berries can add a pop of freshness that contrasts nicely with the richness.
Side Dishes
This dessert stands totally on its own, but I love pairing it with a scoop of vanilla ice cream or a dollop of whipped cream to round out the experience. For a cozy night, a warm cup of coffee or a creamy latte makes the perfect partner.
Creative Ways to Present
For special occasions, I’ve tried cutting the chocolate pizza into mini squares to serve on a dessert platter, decorated with edible gold leaf and fresh mint for a fancy touch. Another fun idea is to prepare several smaller pizzas with assorted toppings so everyone can pick their favorite slice — a total hit at parties!
Make Ahead and Storage
Storing Leftovers
If you have leftover slices, wrap them tightly in plastic wrap or store in an airtight container in the fridge. My experience shows they keep well for up to 2 days, though the crust is best enjoyed fresh for that perfect crispness.
Freezing
I don’t usually freeze this dessert because the Nutella and toppings don’t reheat well. But if you want to plan ahead, try freezing the plain baked crust before adding Nutella and toppings — then add those fresh when you’re ready to serve.
Reheating
To refresh leftover slices, warm them briefly in a low oven (about 300°F) for 5-7 minutes. Avoid the microwave if possible, since it can make the crust chewy or soggy. After warming, add a fresh spread of Nutella or toppings if you like.
FAQs
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Can I use a store-bought pizza dough for this Chocolate Pizza with Nutella and Toppings Recipe?
Absolutely! If you’re short on time, store-bought dough works great. Just roll it out to the desired size, sprinkle the sugar on the baking sheet, and follow the baking and topping steps as usual. The homemade dough is special but the store-bought option is a solid shortcut.
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What are the best toppings to use on this chocolate pizza?
It really depends on your taste! Classic choices include chopped nuts (hazelnuts, almonds), colorful sprinkles, mini marshmallows, or even small candies like M&Ms. For fresh options, sliced strawberries or bananas make the pizza feel lighter and fresher.
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Can I make this recipe vegan?
Yes, you can! Use a plant-based butter substitute instead of dairy butter for brushing the crust and pick a vegan chocolate spread (there are excellent nutella-style vegan alternatives now). Make sure your sugar and other ingredients are also vegan-friendly.
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How do I keep the crust from getting soggy?
Baking the crust first and letting it cool before adding Nutella and toppings is the key. Also, don’t overload heavy, juicy toppings that can release moisture. Using sugar underneath helps add a barrier, caramelizing to keep things crisp.
Final Thoughts
This Chocolate Pizza with Nutella and Toppings Recipe is one of those gems I found when I wanted something a little quirky but insanely tasty. It’s straightforward enough for a last-minute treat but fancy enough to impress guests or celebrate a sweet moment with family. I love how versatile it is and how it always gets smiles every time I make it. Honestly, once you try it, it’ll become a staple go-to — and I’m cheering you on to give it a shot in your kitchen soon!
Print
Chocolate Pizza with Nutella and Toppings Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This easy and delicious Chocolate Pizza combines a tender, yeast-risen crust with a rich chocolate hazelnut spread and fun toppings, making it a perfect dessert for parties, movie nights, or any time you want a sweet treat with a fun twist.
Ingredients
For the Dough
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup water (110-115º F)
- 1 teaspoon granulated sugar
- 1 teaspoon active dry yeast
For the Toppings and Finishing
- Nonstick spray or butter for greasing tray
- 1-2 tablespoons granulated sugar (for sprinkling on tray)
- 2 tablespoons unsalted butter (melted, for brushing dough)
- 1/2 cup chocolate hazelnut spread or other chocolate spread
- 1 cup candies, nuts, sprinkles, or other desired toppings
Instructions
- Activate the Yeast: In a liquid measuring cup, combine warm water (110-115º F), 1 teaspoon sugar, and active dry yeast. Let the mixture stand for 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: Meanwhile, in a large bowl, whisk together the all-purpose flour and salt. Add the foaming yeast mixture and olive oil to the flour mixture, stirring until a rough dough forms.
- Rest the Dough: Cover the bowl with a towel and let the dough rest for 20 minutes to allow it to rise slightly and become easier to work with.
- Prepare Oven and Baking Sheet: Preheat your oven to 425° F. Grease a baking sheet with nonstick spray or butter and sprinkle 1-2 tablespoons of granulated sugar evenly across the surface to add sweetness and help crisp the crust.
- Shape the Dough: After resting, spread the dough evenly into a 10-12 inch circle on the prepared baking sheet. Use a fork to prick holes all over the top of the dough to prevent bubbles during baking.
- Brush and Bake the Crust: Brush the dough surface with melted butter to promote browning and flavor. Bake the crust in the preheated oven for approximately 12 minutes or until it turns golden brown and is cooked through.
- Cool the Crust: Remove the crust from the oven and let it cool for about 10 minutes to set, making it easier to spread the toppings.
- Add Toppings and Serve: Spread the chocolate hazelnut spread evenly over the cooled crust and sprinkle with your choice of candies, nuts, sprinkles, or other toppings. Slice into wedges and serve immediately for the best experience.
Notes
- This easy Chocolate Pizza is a fun and creative dessert ideal for birthday parties or movie nights.
- Feel free to experiment with various toppings like chopped nuts, colorful sprinkles, or mini candies to customize your dessert.
- Ensure the water is warm but not hot when activating yeast to avoid killing the yeast.
- Letting the crust cool slightly before adding the chocolate spread prevents it from melting and becoming too runny.
Nutrition
- Serving Size: 1 slice
- Calories: 363
- Sugar: 32 g
- Sodium: 173 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 11 mg
