Nutella Puff Pastry Pizza

A Nutella puff pastry pizza with chocolate hazelnut spread, sliced fresh strawberries, and a dark chocolate drizzle. The sweetest Nutella dessert pizza for Valentine’s Day!

Why Make This Nutella Puff Pastry Pizza?

I often reach for puff pastry when I want to make “easy but impressive” tarts, galettes, and hand pies. More often than not, these involve placing toppings inside or on top of an unbaked sheet of puff pastry, then baking everything in one go. However, you can also bake and cool the plain pastry, then add the toppings, as I do when I make my rainbow veggie pizza with cream cheese.

I’ve employed the same technique here, but with a sweet (rather than savory) twist. This Nutella pizza recipe starts with a store-bought puff pastry base, baked until flaky and golden brown. After cooling, I’ve slathered the surface with a thick layer of chocolate hazelnut spread, topped it with freshly sliced strawberries, and drizzled the entire thing with melted dark chocolate. The resulting pizza is flaky, buttery, chocolate-y, fruity, and oh, so good.

This Nutella puff pastry recipe works nicely for Valentine’s Day (chocolate + strawberries will always scream V-Day to me!) but it’s an equally good option for showcasing summer strawberries, or for enjoying as an easy dessert at any time of the year.

Nutella Pizza Ingredients

To make this Nutella dessert pizza, you’ll need the following ingredients:

• Puff Pastry – This recipe starts with a sheet of store-bought puff pastry. If using frozen puff pastry rather than refrigerated, allow plenty of time for the pastry to thaw before rolling and baking. You can also use homemade puff pastry.
• Nutella – Feel free to use name-brand Nutella, or a generic chocolate hazelnut spread. If you have some left over, save it for a batch of Nutella brownies or Nutella Rice Krispie treats.

Nutella puff pastry pizza ingredients

• Strawberries – You’ll need about 250 grams (8-9 ounces, or about 5 large berries) of fresh strawberries. Wash, dry, hull, and slice the berries before getting started. I do not recommend using frozen berries—these contain too much moisture, which can make your pizza damp and soggy.
• Dark Chocolate – For melting and drizzling. You’ll only need a few tablespoons, so this recipe offers a good opportunity to use up chocolate “odds and ends” left over from other baking or chocolatemaking projects.
• Garnishes – I garnished my pizza with crushed freeze-dried strawberries and a dusting of confectioner’s sugar (icing sugar). You could also use miniature chocolate chips, shaved or chopped chocolate, chopped dried strawberries, chocolate sprinkles, fresh herbs (basil, mint), edible flowers, or anything else you’d like.

Nutella Puff Pastry Tips and Tricks

After rolling, it’s important to “dock” (poke small holes) in the raw pastry. Docking allows some of the steam to escape and prevents the pastry from over-puffing or bubbling as it bakes. A docking tool (spiked plastic or metal tool with a handle) makes an essential addition to any baking toolkit, but in a pinch, you can dock your dough with a standard dinner fork.

Bake the puff pastry base in an oven preheated to 400° F / 205° C, checking halfway through the baking time. If the surface looks too puffy or bubbly, prick the top several times with a sharp paring knife to release some of the air. The pastry will continue to deflate as it cools.

After cooling and before spreading the Nutella, use your fingers to carefully peel away any loose or flaky bits of pastry to create a smoother surface. Less flaky bits will make it easier and cleaner to apply the chocolate hazelnut spread. (I prefer to use a small stepped palette knife for spreading, but a flexible rubber spatula also works pretty well.) And allow the pastry to cool completely, or the Nutella will melt!

Slicing and Serving Nutella Dessert Pizza

With a sharp knife, slice Nutella pizza into thin strips or bite-sized squares for a Valentine’s Day party dessert platter or appetizer tray. Or, cut pizza into 6 larger squares and plate for a simple dessert, accompanied by a dollop of freshly whipped cream or a scoop of homemade vanilla ice cream.

Make-Ahead and Storage Suggestions

This Nutella pizza tastes best on the day it is made, while the pastry is still flaky and crisp. Wrap leftovers in foil and refrigerate for up to 2 days.

Other Nutella recipes you might enjoy:

Nutella Rice Krispie Treats
Nutella Brownies
Nutella Ice Cream with Coconut Milk
Nutella Wreath Hand Pies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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