Rolos get stuffed inside this pizza crust for a chocolatey burst and then topped with Nutella, marshmallows, raspberry coulis and hazelnuts for an incredibly decadent dessert.
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Yields:
2 serving(s)
Prep Time:
20 mins
Cook Time:
15 mins
Total Time:
35 mins
Cal/Serv:
1485
Ingredients
375 g strong white flour
7 g fast-action dried yeast
1 tsp. caster sugar
2 Tbsp. extra virgin olive oil
4 x 52 g pack of Rolo's
For the topping
6 Tbsp. Nutella
50 g mini marshmallows
6 Tbsp. raspberry coulis
1 tsp. chopped toasted hazelnuts
Directions
Step 1
In a large bowl, mix flour, yeast, sugar and 1tsp salt. Add oil and 200ml lukewarm water, and mix. Tip on to a floured surface; knead for 5min. Cover with upturned bowl and leave to rise for 30min.
Step 2
Preheat oven to 240°C (220°C fan) mark 9. Line two large baking sheets with baking parchment. Divide dough in half. Roll each half out on a floured surface to a 30.5cm circle. Put on lined sheets.
Step 3
On each pizza base, arrange an evenly spaced circle of Rolos 2cm in from the edge (they won’t be touching). Fold dough over the chocolate and press well to seal. Dot half the Nutella over each base inside each border, top with marshmallows and cook for 12-14min, until crisp and oozy. Allow to cool slightly before drizzling with coulis and sprinkling with hazelnuts.
GH TIP:
You can use any chocolate you like in the crust of this pizza.
Serve in individual slices with a scoop of ice cream as a dessert.
Per serving:
Calories: 1485
Fibre: 9 g
Total carbs: 245 g
Sugars: 93 g
Total fat: 41 g
Saturated fat: 13 g
Protein: 30 g
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The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
