Owner's Manual

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Chocolate Hazelnut Raspberry Pizza
For the uninitiated, chocolate hazelnut creams (like Nutella®) are delicious
spreads, but also very sweet. So we tame it for the base of our pizza with a
little unsweetened chocolate. Served hot with raspberries, this is a one-of-a-
kind dessert.
Yields 1 10 inch pizza
1 10-ounce ball Artisan Fire Pizza
Dough
About 5 ounces chocolate hazelnut
spread, heated in the microwave
for 45 seconds to soften (I used All
Natural Cocoa Haze with fair trade
cocoa, but Nutella® will also work)
1 square (1/2 ounce) Ghiradelli®
unsweetened chocolate (100%
Cacao), chopped up
About 20 fresh raspberries
Powdered sugar
Directions
Preheat the pizza oven for cooking with the upper burner control on
HIGH and the lower burner control on LOW.
Working on a lightly-floured surface (we use Caputo ‘00 flour), form
the dough into a 10-inch pizza.
Transfer the crust to the pizza oven directly on the cooking deck to par
bake for about 1 minute, rotating once.
Remove the crust from the oven and spread on the chocolate hazelnut
spread. Top with chocolate and then raspberries. Return it to the pizza
oven and cook until the toppings are heated through and the crust is
browned. Rotate several times for even baking.
Remove the pizza from the oven, dust with powdered sugar and enjoy.