Stonewall Kitchen, LLC

Friday, February 6, 2009

Today is Nutella Day!

Today is Nutella Day! I love Nutella, a super yummy chocolate and hazelnut spread. One of my favorite treats is some Nutella spread on warm Belgium waffles. Yum!


Here is an different kind of dessert, a Chocolate Pizza, made with Nutella. What a special way to continue to celebrate February as the "Celebration of Chocolate" month! This recipe is from Epicurious:

(image from www.Epicurious.com, photo by: Noel Barnhurst)

Chocolate Pizza
Bon App├ętit March 2007
by Giada De Laurentiis

Yield: Makes 6 servings

For the true pizza lover: a dessert version.

Ingredients:

Pizza dough

Ingredients for Pizza Dough:

3/4 cup warm water (105°F to 115°F)
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil

Preparation of Pizza Dough:

Pour 3/4 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, about 5 minutes.

Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil; process until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth, adding more flour by tablespoonfuls if dough is very sticky, about 1 minute. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. PUNCH down dough. DO AHEAD Can be made 1 day ahead. Store in airtight container in refrigerator. ROLL out dough according to recipe instructions. (Start in center of dough, working outward toward edges but not rolling over them.)

Pizza Toppings:

2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preparation for Chocolate Pizza:

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.


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