Nutella Pizza

Since we have been making every version of pizza known to man and Cici's (macaroni and cheese topping anyone?), we figured we might as well double that dough recipe and make dessert to go along with it.

Robin Sue posted this ages ago and I am just now getting around to making it. If you listen carefully, you will hear crying in the background.

Mix up your dough. Go with the No Rise Dough recipe. It will never fail you.

Have The Girl spread it out into an approximate circle.
Bake this until it's nice and crispy. Mine took about 8 minutes.

Spread on the Nutella. I used about half a cup. I heated the Nutella for about 30 seconds in the microwave so it would spread a little easier.
Sprinkle on a chopped up apple. Granny Smith is my favorite and really gives this a nice bite. I luckily had some leftover toffee bits from the Toffee Rolls so I sprinkled those on, along with a few chopped walnuts on one half. The Kids don't really care for nuts, so I left some nut free.
Allow the 'ooohs' and 'aaahhs'
Slice it up and have it for dessert. And a snack. And breakfast if it lasts that long.

Nutella is one of those hidden gems that people in my part of the country just now seem to be discovering. One of my kids had a jar at a track meet the other day and was dipping peanut butter crackers in it. Yum! The Boy likes it on his toast with banana slices. You can make a peanut butter and Nutella sandwich.

But this is by far my favorite way to use it.

Click here for Printable Recipe

Nutella Pizza

Nutella

one apple finely diced

2/3 cup toasted walnut pieces

2/3 cup toffee bits

Spread on as much slightly heated Nutella as you want onto your baked pizza crust. Add apple, toffee and walnut pieces. Slice and enjoy.

No Rise Pizza Dough

We have been on a pizza kick lately. Anything you can possibly imagine, we have made into a pizza topping. It started out as a way to clean out the refrigerator and grew into a monster.

The problem I ran into was time. Most dough recipes require at least some sort of rising time for them to turn out edible. So I was on a search to find one that didn't require rising. I have a crazy crust dough recipe, but I never really liked the texture of it. It's good in a pinch and maybe for a change of pace, but it didn't quite fit what I wanted. So off to the blogosphere it was to find my perfect recipe.

Now, there are a LOT of really good pizza dough recipes out there, but several months ago, I came across My Bizzy Kitchen's recipe for a no rise pizza dough. This is it. This is what I have been searching for.

This may be the best pizza dough I have ever had.

AND it does not have to rise. Hence the title, No Rise Pizza Dough.

Biz makes hers in a food processor, but I just put mine in my Kitchenaid mixer with the dough hook. (Do you have one of these? No???? Get one. Get one now. They are worth every penny you have to shell out.)

And try this dough. We have made Friday our Pizza Night because of this recipe.

Click here for Printable Recipehttps://sites.google.com/site/tryittuesday/no-rise-pizza-dough

No Rise Pizza Dough

2 1/2 to 2 3/4 cup all-purpose flour, divided

1 teaspoon sea salt

1 package active yeast

1 cup warm water

1 tablespoon olive oil

Heat water to 110 degrees. Add yeast and let it sit for 5 minutes until its all nice and bubbly. Mix 2 cups flour and salt together. Add olive oil to yeast/water mixture and stir. Slowly pour in yeast mixture. Mix well. Add enough extra flour so that it stops sticking to the sides. Knead the dough for about 5 minutes.

For a crispy cruncy crust: prebake dough at 425 for 7 minutes, remove from oven, add toppings and then slide pizza directly onto the oven on the lowest rack until the toppings all melt together.

For a chewy crust: put the pizza in the oven with all the toppings, leave it on the cookie sheet and cook at 400 degrees.

This recipe makes two 12 inch pizzas.