Recipe by Ooni

Nutella’s the standard for dessert pizza. Spreadable, meltable and delicious, it’s easy to understand why. But that doesn’t mean you have to be satisfied with the same old banana and strawberry pairings. Adding mascarpone, Graham crackers, marshmallows, caramel drizzle, white chocolate chips or peanuts creates layers of flavor and texture, elevating a delicious but one-note, end-of-meal treat into a compelling, bite-after-bite slice. While experimenting to create a Nutella pie that pops, our chef at the Ooni HQ kitchen married the famous hazelnut cocoa spread with frangipane and spiced poached pears for a French take on this dessert pizza classic.

Equipment

Ooni pizza oven

Ooni Infrared Thermometer

Ooni Pizza Cutter Rocker Blade or Ooni Pizza Cutter Wheel (available at Ooni Australia)

Ooni Pizza Dough Scraper (available at Ooni Australia)

Ingredients

3 x 250-gram dough balls

For the poached pears:

3 Bosc pears, peeled and cut in half

1 quart (946 grams) water

2 cups (473 grams) sugar

2 cinnamon sticks

4 cloves

2 tablespoons (42 grams) honey

1 tablespoon (15 grams) sea salt

For the frangipane:

¼ cup (100 grams) unsalted butter, softened

½ cup (100 grams) sugar

1 cup (100 grams) almond flour

1 teaspoon (3 grams) kosher salt

1 large egg

1 tablespoon (15 grams) milk

For the garnish:

extra-virgin olive oil

3 to 4 tablespoons (60 grams) Nutella

flaky sea salt

For the frangipane

• 06

  In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy. Add the sugar and mix at high speed to incorporate. Add the almond flour and beat on medium speed until thoroughly combined. Add the salt, egg and milk and mix until light and fluffy.

• 07

  Fire up your oven, aiming for 850 to 950°F (450 to 500°C) on the baking stone inside. Use an infrared thermometer to quickly and accurately check the temperature of the stone.

• 08

  Place a dough ball on your lightly floured work surface. Push the air from the center out to the edge with your fingers. Stretch the dough out to a 12-inch-round base, then lay the stretched dough over your lightly floured pizza peel. Add a drizzle of olive oil to help flatten the dough while cooking. Slide the pizza off the peel and into the oven. Cook for 60 seconds, until the dough is parbaked. The dough should begin to brown, but still have plenty of blonde spots.

• 09

  Remove from the oven, then spread ⅓ of the frangipane onto the warm dough using a spatula. Layer the pear slices on top and return to the oven, cooking until the frangipane turns golden brown. Remove from the oven one final time, then drizzle on the Nutella, reduced pear syrup and a sprinkle of flaky sea salt. Let cool slightly so the frangipane sets up, then slice and serve.