• 12” prebaked pizza crust
  • 3 oz. fiore di latte cream (see below)
  • 3 oz. Nutella
  • ¼ c. grapes, seedless
  • ¼ c. Asian pear
  • ¼ c. strawberry
  • ¼ c. blueberry

Fiore di Latte Cream

  • ¼ c. (2 oz.) milk
  • 3 tsp. unflavored powdered gelatin
  • 1 c. (8 oz.) milk, very cold
  • Powdered sugar


To prepare the fiore di latte cream, add ¼ c. cold milk to a small bowl and mix in powdered gelatin. Let sit for 5 minutes. Once mix is spongy, melt in the microwave to turn into a liquid. Set aside to cool down. Pour 1 c. cold milk into a large bowl. Add the powdered sugar and stir it through. Pour in the melted gelatin mix and whisk together. Place in the fridge for 20 minutes. Remove from fridge and whisk with an electric mixer until the mix gets thick and doubles in volume. 

Bake pizza crust in a 350°F oven for 5 to 7 minutes or until golden-brown. Remove from oven and, while the crust is still warm, spread the Nutella base over the crust. Top with dollops of fiore di latte cream and four different fruits. Place each fruit separately in its own quarter of the pizza. Top with powdered sugar if desired.  

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