What’s better than pizza? A dessert pizza, of course! Pizza crust seasoned with cinnamon and sugar, baked and then topped with nutella and banana slices…..and, wait, there’s more…. then drizzled with caramel sauce….holy moly, that’s what’s better for sure! And did you know that Gianduja, the culinary name for the scrumptuous chocolate hazelnut spread recipe, was originally created in Italy when a tax was imposed on cocoa beans. When it became too expensive to produce pure chocolate a hazelnut paste was added to chocolate to stretch it out. It actually was 71.5 % hazelnut spread and just 19.5 % chocolate….and fabulously delicious! Here’s to the cocoa bean tax! Without it there might never be nutella.
Caramel Banana Nutella Pizza
1 (13.8oz.) tube refrigerated pizza crust dough
1 tsp. sugar
1/2 tsp. ground cinnamon
1/2 cup chocolate hazelnut spread, such as Nutella
2 bananas, sliced on diagonal
1/4 cup caramel sauce
1. Preheat oven to 425F. Line 9″ x 13″ baking pan with foil leaving 2-inch overhang. Coat with non-stick cooking spray.
2. Spread pizza dough on bottom of prepared pan. Sprinkle with sugar and cinnamon.
3. Bake 10-12 minutes or until baked through and edges are golden. Using foil overhang lift pizza crust out of pan and cool slightly on wire rack, about 20 minutes.
4. Spread chocolate hazelnut spread over pizza crust to within 1/2-inch of edges. Top with banana slices and drizzle with caramel sauce.
5. Cut into 8 or 16 pieces.
Makes 8 large or 16 small servings.