Make your own choc-hazelnut spread and use it in this sweet pizza. You will need 2 x 28cm pizza trays and a sugar thermometer.
- 7 g (1 sachet) dried yeast
- 2 tbs extra virgin olive oil
- 500 g (3 ¾ cups) plain flour, plus extra, to dust
Crema alla nocciole (chocolate hazelnut spread)
- 150 g hazelnuts, roasted, skins removed
- 110 g (½ cup firmly packed) muscovado or brown sugar
- 2 tbs cocoa powder
- 1 tsp vanilla essence
- 200 g milk chocolate, melted
- 60 ml (¼ cup) vegetable oil
- 125 ml (½ cup) thickened cream
- 140 g (1 cup) hazelnuts, roasted, skins removed, roughly chopped
- 275 g (1¼ cups) caster sugar
- 310 ml (1¼ cups) light corn syrup
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 1 hour
Cooling time 30 minutes
Dissolve yeast in 60 ml lukewarm water and set aside for 10 minutes or until mixture bubbles. Stir in 1 tsp salt and 1 tbs oil. Place flour in a large bowl. Make a well in the centre, pour in yeast mixture and mix in enough warm water to form a firm dough. Turn out onto a lightly floured work surface and knead for 5 minutes or until dough is smooth and elastic. Place in a greased bowl, cover with plastic wrap and leave in a warm, draught-free place for 1 hour or until dough doubles in size.
Meanwhile, to make spread, process hazelnuts, sugar, and cocoa powder in a food processor, scraping sides of bowl occasionally, for 4 minutes or until mixture forms a paste. Add vanilla essence and melted chocolate, and process until combined. With motor running, gradually add oil in a thin, steady stream until combined. Add the cream and process for a further minute or until thick and creamy. Refrigerate for 30 minutes to firm before using. Spread can be kept in fridge for up to 1 week in an airtight container; remove 30 minutes before using. Makes 2¼ cups.
Meanwhile, to make praline, place hazelnuts, sugar, corn syrup and 60ml water in a saucepan over medium heat, stirring to dissolve sugar. Increase heat to high and cook, stirring occasionally, for 6 minutes or until syrup starts to brown and reaches 150°C on a sugar thermometer. Quickly pour onto a tray lined with baking paper and stand for 1 hour or until set. Break into pieces and set aside.
Preheat oven to 250°C. Punch dough down, then divide into 2 balls. Using a rolling pin, roll out each piece on a lightly floured work surface to a 28cm round. Prick dough with a fork and brush with remaining 1 tbs oil. Cook bases for 15 minutes or until golden. Spread bases with half the hazelnut spread each and serve topped with praline pieces.
Photography by Chris Chen.
As seen in Feast Magazine, Issue 19, pp8.