Hazelnut Pizza Dough Recipes

CHOCOLATE-HAZELNUT PIZZA

Steps:

• Heat oven to 400°F. Grease 12-inch pizza pan with shortening, or spray with cooking spray. Unroll dough in pan. Starting at center, press out dough with hands, forming 1/2-inch rim.
• Bake 12 to 15 minutes or until golden brown. Immediately spread with hazelnut spread; sprinkle with dark chocolate and semisweet chocolate chips. Bake 1 to 2 minutes longer or just until chocolate begins to melt.
• In small microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Sprinkle hazelnuts on pizza. Drizzle with melted white chips. Cool 5 minutes. Cut into wedges. Serve warm.

HAZELNUT PIZZA DOUGH

Steps:

• Lightly oil a medium bowl. Stir together water and yeast in a large bowl; let stand until foamy. Stir in oil. Add flour, hazelnut meal, sage, and 1 1/2 teaspoons salt; stir until dough forms. Turn dough out onto a floured surface, and knead with floured hands until smooth.
• Transfer to oiled bowl, turning to coat. Cover bowl with plastic wrap, and set aside in a warm, draft-free place until dough has doubled in volume, about 1 hour. Divide dough into 2 balls.

CHOCOLATE-HAZELNUT FRUIT PIZZA

Steps:

• Spread tortilla with Nutella. Arrange fruits over the top. Cut into 4 wedges. Serve immediately.

BROCCOLI RABE PIZZA WITH HAZELNUT DOUGH

Steps:

• Preheat oven, preferably convection, to 500 degrees. Blanch broccoli rabe in a pot of salted water until tender; run under cold water, and drain. Toss 1 1/2 cups broccoli rabe with oil, onion, and red-pepper flakes; season with salt.
• Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange broccoli rabe on top, leaving a 1/2-inch border. Bake until crust is golden brown and cooked through, about 12 minutes (20 minutes if not using convection oven). Drizzle with oil, and top with cheese.

BUTTERNUT SQUASH PIZZA WITH HAZELNUT DOUGH

Steps:

• Preheat oven, preferably convection, to 500 degrees. Drizzle squash with oil, and season with salt; toss.
• Spread cornmeal on a baking sheet. Stretch dough into a 9 1/2-inch round; transfer to baking sheet. Drizzle dough with oil, and arrange squash on top, leaving a 1/2-inch border. Bake for 6 minutes (10 minutes if not using convection oven). Meanwhile toss sage with garlic, and drizzle with oil to coat. Sprinkle sage mixture over pizza. Bake until crust is golden brown and cooked through, 6 minutes more (10 minutes more if not using convection oven). Garnish with hazelnuts, and drizzle with oil.

CHOCOLATE HAZELNUT PIZZA WITH STRAWBERRIES AND BANANAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Roll pizza dough out on a lightly floured surface. Transfer to greased 12-inch (30 cm) round pizza pan. Brush butter over dough. Combine sugar with cinnamon and sprinkle evenly over pizza.
• Bake for 15 to 18 minutes or until golden and puffed. Cool for 15 minutes.
• Meanwhile, pipe enough whipped cream into a measuring cup to measure 2 1/2 cups (625 mL); stir into sour cream until smooth. Stir in vanilla. Spread cream mixture over pizza base and top with bananas and strawberries.
• Warm hazelnut spread in the microwave on High for 30 seconds or until pourable. Drizzle spread over the fruit. Cut into wedges and serve immediately with additional whipped cream (if desired).

HAZELNUT PASTRY DOUGH

Steps:

• Pulse flour, hazelnuts, and 1/4 teaspoon salt in a food processor until combined. Add butter, and pulse until mixture resembles coarse meal, about 10 seconds. Drizzle 1/4 cup ice water evenly over mixture, and pulse until it just begins to hold together (dough should not be wet or sticky). If dough is too dry, add more water, 1 tablespoon at a time, and pulse.
• Divide dough in half, and shape each half into a rectangle. Wrap in plastic wrap. Refrigerate until firm, about 1 hour. Let stand for 10 minutes before rolling.