Try this Chocolate Pizza recipe, or contribute your own.
- Carbohydrate 57.1360926759977 g
- Cholesterol 4.07066665840793 mg
- Fat 13.335917207551 g
- Fiber 1.3216000213623 g
- Protein 6.49072024730068 g
- Saturated Fat 6.18778181953348 g
- Serving Size 1 1 Serving (115g)
- Sodium 610.486042466244 mg
- Sugar 55.8144926546354 g
- Trans Fat 0.78556742672856 g
- Calories 359 calories
Step-by-step
- Position oven rack on the bottom and preheat oven to 450.
- Line a baking sheet with parchment paper.
- Roll out the dough and spread onto the baking sheet.
- Make indentations over the dough with your fingertips.
- Brush melted butter over the dough.
- Bake for 20 minutes, until crisp and golden brown.
- Remove pizza crust from oven and spread with Nutella.
- Sprinkle chips over the Nutella.
- Bake for another 1-3 minutes, until chips begin to melt slightly.
- Slice and serve.
The ingredient list alone cannot explain how dough behaves under high heat when loaded with sugar. Yeast-based dough requires structural integrity before sweet toppings are applied. Baking the crust plain at 450 degrees Fahrenheit creates the necessary rigid foundation. Without this initial bare bake, the heavy spread and melting chips will saturate the interior and prevent the center from crisping.
Storage and Reheating Dynamics
Prepared crusts can be baked ahead and stored in an airtight container at room temperature for up to two days. Wrap the unadorned baked circle tightly in plastic wrap to block moisture absorption. When assembling later, apply the Nutella while the crust is slightly warm to ease spreading without tearing the crumb. Reheating requires a low oven setting of 300 degrees Fahrenheit for five minutes. High heat will scorch the dairy solids in the milk and white chocolate chips.
- Applying Nutella to cold dough causes tearing. Warm the crust slightly first.
- Avoid microwave reheating. The steam turns the crisp crust into a rubbery texture.
- Monitor the final two-minute melt closely. Sugars burn rapidly once they reach 350 degrees surface temperature.
