Pizza Balls

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




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



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

Chef's Corner | An Interview with Mario Rizzotti

Brian Hernandez goes one-on-one with famed chef Mario Rizzotti

Doubling down on delivery at Pagliacci Pizza

With 270 drivers on staff, this Seattle chain shares the keys to exceeding delivery expectations.

What’s Your Story? Il Primo Pizza & Wings, Richmond, TX

Co-owner Si Mendoza details the advantages—and the challenges—of adding a food truck to an existing brick-and-mortar business.

What you need to know about the new tax law

Some new deductions will be available, while others have been taken away.

Recipe of the Month: BBQ Pork Pizza

This recipe from T. Marzetti is sweet, bold, cheesy and guaranteed to satisfy.

Swag with swagger: Feel the brand-building power of logoed merchandising

Experts share their top tips for creating cool pizza swag that customers really want—and getting it into their hands.

The Lost Boys: Building a small-town pizza empire in the Deep South

This pair of best buddies from the Mississippi Delta made their pizza dreams come true—and no one’s more surprised than they are.

5 things pizzeria owners need to learn for Facebook success

Daily posts, boosted ads and video are essential to building an audience on the world’s largest social media platform.

Delivery: Do or Don’t? Behind the wheel at Pizza Shuttle

Delivery accounts for up to 70% of this Milwaukee pizza company’s business, but it isn’t getting any easier.

Tips from the Dough Doctor: Solving the mystery of blown dough

Mastering temperature control and proper dough management are crucial to preventing this all-too-common problem.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags