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

Idea Zone: This Symbiotic Relationship With Hotels Is Key

Idea Zone: Ditch the Norm and Never Miss an Order Again

Sweden Goes Gourmet But Remains Loyal to Its First Love: Kebab Pizza

PMQ International Correspondent Missy Green takes on the tasty treat of Swedish kebab pizzas

Old World Asiago Chicken Pizza

Escalon serves up a recipe for a signature pizza featuring rotisserie chicken, Asiago cheese, caramelized onions and fresh sage.

The secrets of effective dough docking

According to Tom “The Dough Doctor” Lehmann, docking helps control bubbling in your pizza dough, but only if you do it correctly.

California Dreamin’: How Golden State pizza chefs used fresh, local and seasonal ingredients to develop a pizza style that has spread across the country

Experts break down their approaches to crafting healthier, flavor-packed West Coast pies.

Wonder Women: Beyonce says girls ‘run the world,’ so it’s high time that pizzerias learned how to market to them

Seven female millennials talk about what they’re looking for in a restaurant experience—and what they hate.

Idea Zone: DoughSafe Doughbox Bags Will Cut Your Costs for Maintaining Clean Dough Boxes

This dough box hack saves time, money and employee grief.

Idea Zone: Peel-A-Deal Offers Win-Win Fundraising Opportunities for Pizzeria Owners

This unique peel-off coupon card lets pizzerias partner with local schools and nonprofits while increasing pizza sales and customer loyalty.

Idea Zone: Pinsa is Revolutionary in Flavor, Texture and Shape

Corrado di Marco developed the perfect blend of GMO-free flours to create a product that’s crisp on the outside, moist on the inside and low in gluten.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags