Pizza Balls

Watch our Pizza Kitchen video and try this easy-peasy dessert recipe from Nutella




Nutella

 

Ingredients:

12 oz. pizza dough, cut and rolled into small balls (yields 12 dough balls)

3 tbsp. hazelnut spread

4 oz. fresh berries

1 oz. powdered sugar, for dusting

 

Directions:

Roll the pizza dough into 1-oz. balls and bake at 550°F until golden and cooked through. (The balls should sound hollow when tapped.) Place the hazelnut spread in a bowl and pile the warm balls in the middle. Scatter fresh berries around the dough balls. Dust with powdered sugar and serve warm. 

 

Heaven by the Spoonful

Hazelnut spread tastes like a spoonful of heaven, and, naturally, we’ve got the Italians to thank for it. The story goes that Pietro Ferrero, a pastry maker from Italy’s Piedmont region, developed the initial recipe for what would become hazelnut spread in 1946. At the time, World War II had crippled the cocoa supply in Europe, and chocolate was hard to come by. Hazelnuts, on the other hand, were inexpensive and plentiful. So Ferrero mashed hazelnuts, sugar and a small amount of cocoa into a paste. He then shaped it into a loaf, sliced it and served it on bread. “My grandfather lived to find this formula—he was completely obsessed by it,” Ferrero’s grandson, Giovanni Ferrero, told the BBC in 2014. “He woke up my grandmother at midnight—she was sleeping—and he made her taste it with spoons, asking, ‘How was it?’ and ‘What do you think?’”

Ferrero’s concoction proved so popular that the pastry chef founded a new business, the Ferrero Company, that same year, and developed a more spreadable version a few years later. But it was another Ferrero, Pietro’s son Michele, who developed the current version and gave it a memorable brand name that’s familiar to dessert lovers everywhere: Nutella.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Video marketing: With Facebook reporting 8 billion video views a day, the time has come for your pizzeria’s close-up!

Want to sell more pizza? Make a video and share it with your customers and social media fans.

Seizing the upside of a downturn, part 3: Saying yes to special requests and negotiating better deals

High-quality pizza won’t always carry you in an economic downturn. It’s more about listening to and taking care of your customers.

Adding a drive-thru service can turn a small carryout shop into a pint-sized powerhouse

Drive-thru pizza has its share of logistical challenges, but it’s a proven winner with today’s on-the-go customers.

A clean slate: A chain in California overhauls its menu with healthier ingredients for 2017

Woodstock’s Pizza switches to organic cheeses, vegetables and fruit toppings and nitrate-free meats.

Dreaming of a white pizza: Are you ready to start thinking outside of the red-sauce box?

Pizza industry leaders explain how to cash in on a white-hot culinary trend.

Keep on truckin’: Successful mobile unit owners dish about the secrets of their free-wheeling success.

Food trucks raked in $1.2 billion in 2015. Three top operators detail how they’ve claimed their slice of all that dough.

Hospitality Mints: The small gesture that makes a huge difference

Studies show that wait staff tips can rise up to 20% when guests are given a complimentary mint at the end of the meal.

Recipe of the Month: Arugula and Spicy Sausage Cavatappi

Escalon presents a mouthwatering pasta recipe featuring hot Italian sausage, arugula, Spanish onion and cavatappi pasta.

Make a more durable take-and-bake pizza with Tom Lehmann's tips

The Dough Doc details how to develop a pie that’s consumer-proof and able to withstand some serious abuse and neglect.

The Pizza Tong: Hands Off That Pizza!

The Pizza Tong acts as both a spatula and a pair of tongs in a single utensil, ideal for taking hot pies out of the oven without slippage.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags