Who said pizza can't be dessert, too? Consider this the perfect excuse to whip up an extra batch of pizza alla pala dough. For this sweet recipe, our bakers picked Nocciolata Chocolate Hazelnut Spread to pair with the high-hydration, long-rising dough that bakes into a crispy flatbread. For the Nocciolata range, Italian family company Rigoni di Asiago uses the highest quality organic cocoa and Tonda Romana hazelnuts to create a creamy, rich spread with a prominent hazelnut flavor that is perfectly decadent atop our pala dough. Make your own dessert pizza at home with our recipe below!
FOR THE PIZZA ALLA PALA DOUGH
4 cups (500 grams) buratto flour
1 1/2 cups (375 grams) cold water
1 1/2 teaspoons (5 grams) yeast
3/4 tablespoon (12 grams) salt, plus extra for sprinkling
3/4 tablespoon (10 grams) extra virgin olive oil, plus extra for drizzling
*Note: you can also buy pre-made pala dough at your local Eataly!
FOR THE TOPPING
1/3 cup (100 grams) Nocciolata Chocolate Hazelnut Spread
Sea salt, to taste
In a large mixing bowl, mix together flour, cold water, yeast, salt, and olive oil. Knead dough until combined. Shape into a ball, place into a bowl, and cover with a towel. Let the dough rise at room temperature for one hour.
We recommend cooking the pizza on a cast-iron pizza pan or pizza stone. Place the dough ball on a lightly oiled pan and flatten it slightly by pressing down on it with the palms of your hands. Begin pressing into the dough with your fingertips, gently working your fingertips outward and gently pulling the dough with it. Shape the dough into a long rectangle. Cover again and let rise for two to three hours at room temperature.
Preheat oven to 500° F.
Drizzle olive oil over the dough, sprinkle lightly with salt, and bake for 10 to 15 minutes.
Remove the pizza from the oven, and top with Nocciolata Chocolate Hazelnut Spread while pizza is still warm. Let the chocolate melt for a few minutes and then spread with fingers or the bottom of a spoon.
Sprinkle with sea salt if desired, and cut and serve while still warm.
Variation: if you’d like to enjoy your Nocciolata pizza “panino-style,” simply cut the pizza in half horizontally using a serrated knife, spread the Nocciolata on the bottom layer, close it, and dust with powdered sugar.