The only way I can explain this oversight is that perhaps I was too busy gorging myself on the treat in my typical manner, which is to say I was spooning it jar to mouth — repeat ad nauseum.
Keep reading for the life-changing recipe.
Let's just say that since then, I've been making up for lost time. While my initial iterations of this indulgent treat involved a jar of the traditional chocolate-hazelnut spread, it was only improved upon when spread with the remainder of a batch of homemade almond Nutella. So please, do yourself a favor and whip up a batch, and join me in the ANP (After Nutella Pizza) era.
- Preheat the oven to 500°F, setting a 10-12" cast iron skillet in the oven at the same time.
- Roll or stretch out the ball of pizza dough so that it's approximately an 8-inch circle; you're aiming for a thicker crust than is standard. If rolling the dough out, dust the rolling surface (either a large cutting board or clean countertop work well) with wheat bran or cornmeal to ensure that the dough does not stick.
- Remove the cast iron skillet from the oven, flip it upside down, and rub the exposed surface with oil using a paper towel. Carefully, and quickly, arrange the pizza dough on top of the skillet.
- Put back in the oven and cook for 8-12 minutes or until the crust is browned and puffy.
- Move the baked pizza dough to a cutting board, and spread with nutella. Top with crumbled amaretti cookies, and dot with dollops of whipped cream.
- This pizza is best enjoyed hot out of the oven but is still quite tasty as leftovers the next day.
- If you don't feel like making homemade almond Nutella (though it is surprisingly easy to prep), we'd recommend Justin's Chocolate Almond Butter.
- Chopped salted almonds are a solid alternative (or addition) to the crumbled amaretti cookies.
- Desserts, Chocolate