Two Dessert Pizza Recipes

Pizza.  It’s just one of those foods, isn’t it?  We all love it.  Even when we claim we could take or leave it, the truth is, we could never really leave it.  From childhood, it’s been one of those constants.  Like Friends reruns or “Googling it”, life without pizza would not make much sense.

But Dessert Pizza?  Oh come on, you tease.  Talk about taking one of life’s greatest pleasures and making it one helluva lot better.  Here, I share my recipes for not one, but two dessert pizzas.  Goodbye brownies, cakes and just about any other sweet.  We’ve just found your match. 

Pizza dough (enough for two 14 inch pizzas)

3 teaspoon honey
2 teaspoon active dry yeast
4 1/2 cups flour, plus more if needed
2 teaspoon kosher salt
Olive oil


Add the honey and yeast to 2 cups of warm water. Stir to dissolve. Leave it for 3 minutes to make sure the yeast is alive – you’ll know because it will start to foam.

Put the flour and salt in a mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until it starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. You can add extra flour if needed, but just do this slowly as you don’t want it to become tough!

Coat your hands in a bit of oil and form the dough into a ball. Place the dough in a bowl that is also coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size for about an hour.

Knock down the dough and cut into 2 equal pieces if you’re making 2 pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional hour.

Now your dough is ready.

Chocolate Pizza 

November 2015 Personal Phone Austia Ireland 471

2 teaspoons butter, melted
1/4 cup chocolate hazelnut spread (like Nutella or Noisella from Le Pain Quotidien)
1/2 cup semisweet chocolate chips
2 tablespoons milk chocolate chips
2 tablespoons white chocolate chips
2 tablespoons chopped hazelnuts, toasted
About 10 marshmallows, cut in quarters


Preheat to 230C or 450F.

Brush a baking tray with some melted butter so you’re pizza doesn’t stick.

Roll out the dough to a 14-inch-diameter round and then transfer to the baking sheet.

Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp lightly browned, about 20 minutes.

Immediately spread the chocolate-hazelnut spread over the pizza (melt it slightly so it’s easier to spread) then sprinkle all the chocolate chips, marshmallows and nuts over.

Bake just until the chocolate begins to melt and the marshmallows have puffed up and gone slightly brown, just a couple minutes.

Raspberry Almond Pizza 


1 tbsp caster sugar
1/4 cup raspberry jam
500 grams  cream cheese
3 tbsp icing sugar
1/2 tsp vanilla extract
1 vanilla pod (optional)
2 tbsp toasted flaked almonds


Preheat oven to 230C or 450F.

Brush a baking tray with some melted butter so you’re pizza doesn’t stick.

Roll out the dough to a 14-inch-diameter round and then transfer to the baking sheet.

Brush with melted butter and sprinkle with caster sugar.

Bake until almost golden, about 15 minutes then remove from oven and brush with raspberry jam (again warm it slightly so it’s easier to spread).

Bake 2-4 more minutes and then leave to cool slightly.

Beat cream cheese with icing sugar and the vanilla (if you’re using a vanilla pod, scrape it out into the mixture).  Spread over the pizza and top with raspberries, toasted almonds and more icing sugar through a sieve.

For added creativity, serve both in pizza boxes with pizza cutters on the side.

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