Why this works
Nutella baked in an oven at 240°C turns oily and slightly bitter. It loses the creaminess 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 fresh strawberries and the warm Nutella on a crisp base is what makes this work as a dessert rather than a bad idea that got cooked.
Ingredients
- Pizza dough (smaller ball)220–250g
- Nutella80g
- Fresh strawberries, sliced100g
- Mascarpone50g
- Crushed hazelnuts30g
- Optional: powdered sugarlight dusting
- Optional: fresh mint leavesfew leaves
Method
- Preheat oven to 230°C. Stretch the dough thin. Brush with a thin layer of butter if you want extra crunch.
- Bake until crisp 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. It should be spreadable but not hot.
- Remove the base and let it cool for 30 seconds. Spread warm Nutella across the surface.
- Add sliced strawberries, small spoonfuls of mascarpone and crushed hazelnuts. Dust with powdered sugar and add mint if using. Serve immediately.