Warum das funktioniert
Nutella baked in an oven at 240°C turns oily and slightly bitter. It loses the Cremeiness that makes it what it is. The fix is simple: bake the base first, then spread Nutella that has been gently warmed — not hot, just fluid. The contrast between the cool frische Erdbeeren and the warm Nutella on a knuspriger Boden is what makes this work as a dessert rather than a bad idea that got cooked.
Zutaten
- Pizzateig (smaller ball)220–250g
- Nutella80g
- frische Erdbeeren, in Scheiben100g
- Mascarpone50g
- gehackte Haselnüsse30g
- Optional: Puderzuckerlight dusting
- Optional: frisch Minzblätterfew leaves
Zubereitung
- Preheat oven to 230°C. Stretch the dough thin. Brush with a thin layer of Butter if you want extra crunch.
- Backen, bis er knusprig ist and golden — no toppings in the oven. This is a base-first build.
- While the base bakes, warm the Nutella slightly — 15 seconds in the microwave or in a bowl over hot water. Sie soll streichfähig, aber nicht heiß sein.
- Remove the base and let it cool for 30 seconds. Spread warm Nutella across the surface.
- Gib in Scheiben Erdbeeren, small spoonfuls of Mascarpone und gehackte Haselnüsse. Dust with Puderzucker and add mint if using. Serve immediately.