- 1 9×11” pre-baked pizza crust
- 3 oz. fiore di latte cream
- 3 oz. Nutella
- 1 c. chestnuts, cut into quarters
- ¼ c. hazelnut biscotti, crumbles
Fiore Di Latte Cream Ingredients:
- ¼ c. (2 oz.) milk
- 3 tsp. unflavored powdered gelatin
- 1 c. (8 oz.) milk, very cold
- Powdered sugar, optional
To prepare the fiore di latte cream: In a small bowl, add ¼ c. of cold milk and mix in powdered gelatin. Let sit for 5 minutes to form a sponge. Once the mix is spongy, melt to turn into a liquid. (You can do this in a microwave oven.) Set aside to cool down. Pour 1 c. of very cold milk into a large bowl. Add powdered sugar and stir it through. Pour in the melted gelatin mix and whisk together. Place in the fridge for 20 minutes. Then whisk mixture with an electric mixer until it gets thick and doubles in volume.
Preheat oven to °350 and bake the pizza crust for 5 to 7 minutes or until golden-brown. Remove from oven and, while still warm, spread Nutella over pizza base. Dollop with fiore di latte cream and chestnut quarters. Top with hazelnut biscotti crumbles and top with powdered sugar if desired.