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

Winner Announced in U.S. Pizza Team Trials

Michael Reyes-Casanova wins a trip to join the team in Italy in April.

Panino's Pizza Wins 2018 Pizza Pizzazz

U.S. Pizza Team member Lenny Rago wins $5,000 and bragging rights.

Recipe of the Month: Roasted Cauliflower and Prosciutto Pizza

Polly-O crafts a flavorful treat with this pie featuring roasted cauliflower, prosciutto, garlic and Parmesan

Pizza Without Borders - Competition Heats Up in the Eastern Bloc

As more pizza competitions and associations pop up in Russia, Bulgaria and Poland, the quality of pizza and prestige of the pizzaiolo continues to rise.

The Chef's Corner: Scott Wiener Q&A

PMQ test chef Brian Hernandez discusses the ins and outs of Scott Wiener's pizza tours, his experience with the pizza industry, and what's next for the pizza-crazed entrepreneur.

From the Editor - A New Year and a New Look For PMQ

This month we focus on the explosive growth of Artichoke Basille and roll out a new look for the magazine!

Product Spotlight: January-February 2018

Dough trays, tomato strips, yeast, menus, ovens and more.

Extra! Extra! Read all about the Pizza Press, a unique fast-casual chain in Southern California

At the Pizza Press, pizza makers are the “editors” and customers get to “publish” the pie of their choice.

Take a hike: How to cope with a higher minimum wage

A pizzeria owner in Washington state offers a four-pronged strategy for staying profitable in an era of rising labor costs.

10 tips for adding a take-and-bake option

Tom “The Dough Doctor” Lehmann walks you through the steps for modifying your dough formula and procedure.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags