Recipe | Nutella Pizza

Coming from a big family I'm a big cooker, and when I say that I don't mean I cook a lot (which I do) more that I have terrible portion control and usually cook enough for the scottish rugby team and their coaches - which would be the dream!

After creating generously sized homemade pizzas I noticed there was a lot of dough left over, which only meant one thing.

Pudding!

Which turned into a sweet pizza soaked in nutella and vanilla marscapone, topped with a few strawberries to try and ward off some of the calorie induced guilt.

Here's how you make enough for 2-4 (depending on your portion control!).

260g strong white bread flour

60g strong white bread flour (for later)

2 teaspoons finely ground sea salt

1.5 sachets dried yeast

3 teaspoons golden caster sugar

210ml lukewarm water
1 teaspoon cinnamon
Dusting of icing sugar
Olive Oil

Nutella
Strawberries
Marscapone Cheese
Vanilla Extract

The dough recipe is the same as the one for Pizza a la Lucy just smaller quantities:

Add the yeast and sugar to your water, mix with a fork and leave for a few minutes. 

Place the flour and cinnamon into a bowl and create a well in the middle. Once the yeast mixture is slightly frothy on top pour into the flour well.

Use a fork and slowly bring flour into the well and mix with the water, it won't look very appetizing at the point in time! Continue to mix until you have incorporated all of the flour. When it becomes to hard to mix with a fork flour you hands and bring the dough together into a ball. 

Flour the surface with your extra flour and knead the dough by rolling it backward and forward, stretching the dough towards you with one hand and away from you with another. Keep this going for 10 minutes (who needs the gym?!) until your dough is smooth, springy and soft.

NB. If you find the dough is sticky then keep adding flour whilst you're kneading until you are happy with the consistency.

Place the dough in a lightly greased bowl and cover with cling film for about 45 minutes or until it is about double its size (keeping it somewhere warm helps this process).

Once prooved roll out (use icing sugar to dust your surface this time) into a circle about half a centimeter thick. Tear off a piece of tin foil and grease lightly with olive oil and then place the dough on top.

Lightly brush a little bit of oil or butter over the surface of the dough and prick with a fork in several place.

Bake in the oven at 200°c f for roughly 7-10 minutes or until it is lightly browned on top and has a firm spring to the touch.

Once its out leave it to cool for 5 minutes then smother in nutella, combine the vanilla and marscapone and top with strawberries!