Chocolate Hazelnut Fruit Pizza Recipes

Steps:

• Spread tortilla with Nutella. Arrange fruits over the top. Cut into 4 wedges. Serve immediately.

Steps:

• Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
• Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 20 minutes. Immediately spread the chocolate-hazelnut spread over the pizza then sprinkle all the chocolate chips over. Bake just until the chocolate begins to melt, about 1 minute. Sprinkle the hazelnuts over the pizza. Cut into wedges and serve.
• Pizza Dough:
• Mix the warm water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5 minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the machine running, add the yeast mixture and blend just until the dough forms. Turn the dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl with plastic wrap and set aside in a warm draft-free area until the dough doubles in volume, about 1 hour. Punch the down dough and form into ball. The dough can be used immediately or stored airtight in the refrigerator for 1 day.

Steps:

• Special equipment: 16 (4-inch) skewers or toothpicks
• Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers.
• In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.
• Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

Steps:

• In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
• In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
• Once done, gently punch the dough down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
• Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
• Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
• Spread the grilled pizza dough with nutella while still warm to melt it slightly. Then top with sliced bananas and chopped hazelnuts. Slice and serve warm.

Steps:

• Mix cream cheese and hazelnut spread until well blended; spread onto crust.
• Top with remaining ingredients.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
• Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
• Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
• Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

Steps:

• Spread 1/4 cup of chocolate hazelnut spread onto each crepe. Arrange 1 sliced banana down the center of each one. Roll up, and place in a warm skillet over medium heat. Let them warm up for about 90 seconds. Transfer to plates, and serve topped with whipped cream.