Red, White and Blue Pizza

Get the recipe and watch the video for this unique and delicious dessert pizza from Nutella!



This dessert pizza recipe from Nutella starts with a base of creamy, delicious hazelnut spread, then gets topped off with red and blue berries and a generous sprinkling of powdered sugar. It's sweet, satisfying and so easy to make!

Ingredients:

  • 1 12’ prebaked crust
  • 3 oz. Nutella
  • ½ c. mixed red berries (strawberries, raspberries, etc.)
  • ½ c. mixed dark berries (blackberries, blueberries, etc.)
  • Powdered sugar (for garnish)

Directions:

Spread the Nutella over prebaked pizza base. Place the mixed dark berries on the outside, and then place the mixed red berries in a pile in the center. Sprinkle with powdered sugar for garnish and serve warm.

Yields 8 slices

Recommended daypart: Lunch, Snack/Dessert, Dinner

 

Spread the Love

The Original Hazelnut Spread has appeared on the breakfast table of millions of people around the world for over 50 years now. Why does Nutella taste so good?  Because its taste is simply unique! The secret is the special recipe. Ferrero carefully selects fresh, premium ingredients, and care is put into every step of preparation. The Nutella recipe is available in more than 200 countries across the world, so that countless families around the globe start their days off with a spread and a smile.   

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Celebrity Chef Nick Liberato - Restaurant Advice

Pizza TV's Brian Hernandez gets advice on operating a restaurant from celebrity chef Nick Liberato of Spike TV and The Hallmark Channel.

Private labeling: Former pizzeria operators roll the dice and take their popular pasta sauce to the next level

The mom-and-pop team behind Mama Giuseppa’s pastas share their journey from pizzeria owners to private labeling entrepreneurs.

From box toppers to email blasts, here are several ways to increase your pizzeria’s lunch sales

Think Tank users help a fellow restaurateur solve one of the industry’s most vexing problems.

Tea party: How to brew up healthy profits for your beverage menu

Boasting sky-high profit potential, tea is now the second most popular drink ordered in restaurants.

Our Town America: Turning new movers into loyal customers

How does New Mover Marketing vary from typical direct mail? Our Town America has the answer.

Recipe of the Month: Pizza Bianca

Polly-O serves up a scrumptious vegetarian pizza topped with ricotta, zucchini slices and asparagus spears.

Recipe: Peach Gorgonzola Chicken Pizza

Topped with chicken, sauerkraut, Gorgonzola and peach slices, this sweet-and-savory combination will keep your customers coming back.

Cashing in on name brands: How using familiar brands in your recipes can help you sell more pizza, appetizers and desserts.

When you offer an Oreo cheesecake or Tabasco hot wings, your guests know what flavors to expect—and are often willing to pay more for it.

The master plan: How Michael LaMarca strikes the perfect balance between family man and pizza rock star.

The Master Pizza luminary believes no business, no matter how fast it’s growing, should keep a man away from his wife and kids for long.

The Pizza Pie Tower: A new eye-catching display for slices

This new innovation lets you stack your slices, save table space and show off your pizzas to perfection.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags