Chocolate Fruit Pizza
1 cup flour
1/4 cup white sugar
1/4 teaspoon salt
4 tablespoons butter
1 teaspoon vanilla
1 tablespoon cold water
1/2 cup chocolate hazelnut spread (like Nutella)
2 tablespoons milk chocolate chips
2 tablespoons while chocolate chips
2 tablespoons chopped nuts, toasted*
1 1/2 cups fresh raspberries
2-3 bananas, sliced
1 cup whipping cream, whipped to stiff peaks
Powdered sugar, for dusting
Fresh Mint leaves, for optional garnish
Preheat oven to 400 degrees.
Stir together flour, sugar and salt. Cut butter into small pieces and add to flour mixture. Use a food processor or electric mixer to mix ingredients pulse or jog until mixture resembles coarse corn meal.
Whisk together egg, vanilla and cold water; stir into flour and butter until mixture forms a ball (add 1-2 teaspoons more water, as needed, to created a soft dough, but not sticky dough). Press or roll dough out into a 11-inch circle, on a lightly floured surface.** Place on baking sheet and bake 15-17 minutes or until crust is set.
Spread crust with Nutella, sprinkle with milk chocolate and white chocolate chips; return to oven for 1-2 minutes to soften chips. Using a toothpick, swirl softened chips. Allow crust to cool.
Arrange berries and sliced bananas on pizza, sprinkle with toasted nuts, sprinkle with powdered sugar. To serve, slice into wedges and place on serving plate. Sprinkle individual serving with additional powdered sugar and top with a dollop of whipped cream; garnish with a mint leaf.
Delicious dessert or party pizza! For variety, try topping with other fruits, marshmallows, or other tasty ingredients of choice. Makes 1 pizza, 12-16 slices
* Use chopped hazelnuts, pecans or walnuts. To toast, place nuts in a 400 degree oven for 2-3 minutes, stirring frequently; toast to desired brownness.
** I like to draw an 11-inch circle on parchment paper, turn paper over and roll dough out on parchment to fit the circle. Dough may also be spread into a tart pan with a removable bottom.
For nutrition information go to www.UtahDairyCouncil.com