Strawberry Nutella Dessert Pizza

Sweet flaky and impossible to resist this Strawberry Nutella Dessert Pizza is my not—so—secret weapon for spring celebrations and relaxed get—togethers. Puff pastry forms a buttery crisp base perfect for the marriage of melted cheese creamy mascarpone and gooey Nutella. Each bite balances juicy strawberries with the gentle tang of Fontina and the silky sweetness of strawberry jam. This is as easy and satisfying as dessert pizzas get—luxurious enough for company yet simple enough to whip up on a whim.

When I first served this at a patio dinner party everyone hovered around the kitchen just to watch me drizzle Nutella. Now my family insists I double the recipe every time strawberries are at their sweetest.

Ingredients

• Frozen puff pastry: the key to quick crisp delicious crusts buy all—butter pastry if available for best flavor
• Strawberry jam: brings an intense sweet berry boost and helps anchor other toppings try to use one with whole fruit if you can
• Mascarpone cheese: offers a creamy spreadable richness that pairs perfectly with fruit look for a smooth lump—free tub
• Fontina cheese: for mild melty goodness shred your own from a block for best melting and flavor
• Fresh strawberries: vibrant and juicy slice them thin so they bake gently without turning mushy
• Nutella: that irresistible chocolate—hazelnut spread choose the real Italian brand for classic flavor
• Fresh mint leaves: finish with a burst of cool herbal freshness

Instructions

Prep and Shape the Pastry:

Let your puff pastry thaw until slightly pliable then sandwich it between two parchment sheets. Roll it out to about half again its original size for thin even layers. Cut into two rectangles or use a knife to gently round off the corners if you want a more oval pizza look.

Dock and Parbake the Crust:

Lay the pastry pieces on a parchment—lined baking sheet make sure they are not touching each other. Cover them with another piece of parchment then weigh down with a second baking sheet so the pastry bakes flat and even. Place in the middle of your preheated oven and parbake for fifteen minutes just until lightly golden and set. Let them cool while you move on.

Dress with Jam and Cheeses:

Spread about one and a half tablespoons of strawberry jam across each cooled crust using the back of a spoon. Next pinch off mascarpone and dot evenly over each piece for creamy pockets of flavor. Sprinkle shredded Fontina evenly across for extra melt.

Layer Strawberries and Bake Again:

Arrange thin strawberry slices gently over each pizza so every bite gets fruit. Sprinkle sugar over the top to encourage caramelization and shine in the oven. Return to the oven at a higher temperature and bake ten to twelve minutes until the edges are golden and the cheese starts to bubble.

Nutella Finish and Garnish:

Scoop Nutella into a ziptop bag and snip a small corner for easy drizzling. Zigzag the warm pizzas with ribbons of Nutella allowing it to gently melt into the toppings. Finish with fresh mint leaves for color and lift. Slice and serve warm or at room temperature.

One weekend my niece decorated hers with her initials using the Nutella bag which started a family tradition of pizza art at every get—together.

Storage and Leftover Tips

This dessert is at its flakiest and freshest right out of the oven but if you do have leftovers wrap them in foil and store in the fridge. Reheat in a toaster oven or low oven for best results not the microwave to keep the crust crisp and the cheese melty.

Easy Ingredient Swaps

Switch out the Fontina for mozzarella or Havarti if preferred both give you similar melt with a slightly different flavor. Swap in raspberry or apricot jam for a new twist and any seasonal berry will work beautifully just slice thin to help with even baking.

Perfect Ways to Serve This

Slice into smaller fingers for a party snack or let everyone cut their own wedges right at the table. For brunch serve warm with a dollop of Greek yogurt on the side. It is lovely as a light finish after Italian or Mediterranean meals.

The Story Behind This Recipe

This pizza was born from a kitchen experiment when I wanted to combine my favorite breakfast toast toppings with pastry. It instantly became a hit the day I made it for Mother’s Day brunch and now it kicks off our summer strawberry picking every year.

Adapting for Every Season

In spring and early summer lean into juicy fresh strawberries or swirls of rhubarb compote. When fall comes apples or figs with a hit of cinnamon sugar keep things cozy. A little extra mascarpone drizzled with honey is my winter version.

A little effort with this Strawberry Nutella Dessert Pizza brings you maximum joy. From pan to table in under forty minutes and every bite is pure celebration.

Recipe Q&A

→ Can I substitute Fontina cheese with another type?

Yes, you can use mozzarella or brie for an equally delicious and creamy texture.

→ How do I keep the puff pastry from puffing up too much?

Place parchment and a baking sheet on top during the first bake to weigh the pastry down.

→ Should the pastry be fully baked before adding toppings?

Partially bake it first, then add toppings and finish baking until golden brown.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries offer better texture, but thawed and drained frozen berries work if needed.

→ What is the best way to drizzle Nutella?

Place Nutella in a ziptop bag, snip a corner, and squeeze gently to create an even drizzle.