Two Words: Nutella Pizza
To put it mildly, I was smitten at first sight and in a full-blown love affair with the epic treat at first bite. It's life-changing, to say the least, so I'm shocked that it had never crossed my mind to slather gobs of Nutella on toast's most delicious kissing cousin.
The only way I can explain this oversight is that perhaps I was too busy gorging myself on the treat in my typical manner, which is to say I was spooning it jar to mouth — repeat ad nauseam.
Let's just say that since then, I've been making up for lost time. While my initial iterations of this indulgent treat involved a jar of the traditional chocolate-hazelnut spread, it was only improved upon when spread with the remainder of a batch of homemade almond Nutella. So please, do yourself a favor and whip up a batch, and join me in the ANP (After Nutella Pizza) era.
Almond Nutella Pizza
INGREDIENTS
- 1 ball pizza dough (store-bought is OK)
- Approximately 1/2 cup almond Nutella
- 6 amaretti cookies, crushed
- Lightly sweetened vanilla whipped cream for garnish
INSTRUCTIONS
Preheat the oven to 500°F, setting a 10-to-12-inch cast-iron skillet in the oven at the same time.
Roll or stretch out the ball of pizza dough so that it's approximately an 8-inch circle; you're aiming for a thicker crust than is standard. If rolling the dough out, dust the rolling surface (either a large cutting board or clean countertop work well) with wheat bran or cornmeal to ensure that the dough does not stick.
Remove the cast-iron skillet from the oven, flip it upside down, and rub the exposed surface with oil using a paper towel. Carefully and quickly, arrange the pizza dough on top of the skillet.
Put back in the oven and cook for 8 to 12 minutes or until the crust is browned and puffy.
Move the baked pizza dough to a cutting board, and spread with Nutella. Top with crumbled amaretti cookies, and dot with dollops of whipped cream.