Preheat oven to 400° F (205° C). Line a half-sheet rimmed baking tray with parchment or a silicone baking mat.

With a sharp chef’s knife, trim puff pastry to create an 11×11-inch square. Arrange on prepared tray.

Prick the entire surface with a fork or docking tool. Fold edges over and crimp with a fork.

Bake in preheated oven for 25-30 minutes, or until flaky and deeply golden brown.*

Slide onto a wire rack and allow to cool completely, about 20 minutes.**

With a small stepped palette knife, spread a thick layer of Nutella over the cooled pastry, allowing a 1/2-inch border around the outside edge.

Top with the sliced strawberries.

In a microwave-safe bowl, melt dark chocolate in 15-second increments, stirring frequently, until completely melted. Scoop into a piping bag. Pipe in zigzags over the strawberries and Nutella.

Dust with confectioner’s sugar. Garnish with freeze-dried strawberries or thyme leaves, if using.

Slice into squares and serve. Serve at room temperature.

Wrap leftover Nutella pizza in aluminum foil and refrigerate for up to 2 days.