Grilled Chocolate Hazelnut & Banana Pizza: A Sweet Summer Night Delight

I can still picture those summer nights in Italy, the air thick with the scent of grilling vegetables and the promise of something sweet to come. Often, that “something sweet” was pizza – but not just any pizza. Instead of tomato sauce and mozzarella, we’d gather around a smoky grill for a dessert pizza, the charred dough a perfect canvas for melted chocolate, creamy bananas, and the satisfying crunch of toasted hazelnuts. The combination was pure magic, the kind of simple pleasure that made those summer evenings unforgettable. This recipe brings that magic home.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 13-15 minutes
• Total Time: 2 hours 38-40 minutes (includes rising time)
• Servings: 3 pizzas
• Yield: 3 pizzas
• Dietary Type: Vegetarian

Ingredients

For the Dough:

• 1 cup warm water
• 1 teaspoon honey
• 2 1/4 teaspoons active dry yeast
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

For the Pizza:

• 1 cup Nutella
• 4 large bananas, sliced
• 3/4 cup toasted hazelnuts, chopped
• Olive oil for brushing

Equipment Needed

• Small bowl
• Large bowl
• Wooden spoon
• Lightly floured work surface
• Plastic wrap
• Damp kitchen towel
• Stovetop grill pan or outdoor grill
• Baking sheet

Instructions

1. In a small bowl, combine the warm water, honey, and yeast. Allow to sit for 10 minutes to proof the yeast. It should become foamy, indicating the yeast is active. If it doesn’t foam, the yeast may be old and you’ll need to start again with fresh yeast.

2. In a large bowl, combine the flour, salt, olive oil, and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. It will initially look shaggy, but keep mixing.

3. Transfer the dough to a lightly floured work surface and knead by hand until a soft, smooth dough forms, about 5 to 8 minutes. The dough should be elastic and slightly tacky, but not sticky. If it’s too sticky, add a little flour, one tablespoon at a time.

4. Form the dough into a ball and place inside a lightly greased large bowl. Turn the dough to coat it lightly with oil. This will prevent it from drying out while it rises.

5. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest in a warm place until doubled in size, for approximately 2 hours. The rising time will vary depending on the temperature of your kitchen. A warmer environment will speed up the process.

6. Once the dough has doubled, gently punch it down to release the air. This prevents large air pockets from forming in your pizza crust.

7. Transfer the dough to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel to prevent them from drying out while you work.

8. Working with one ball of dough at a time, roll it out into a rectangle or a circle, about 1/4-inch thick. Don’t worry if the shape isn’t perfect – rustic is part of the charm!

9. Brush the surface of the dough evenly with olive oil. This will help it to crisp up nicely on the grill and prevent sticking.

10. Preheat a large stovetop grill pan or an outdoor grill over medium heat. Make sure the grill is clean to prevent the pizza from sticking.

11. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well.

12. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Keep a close eye on it to prevent burning.

13. Carefully flip the pizza dough over and continue to grill on the second side for about 3 to 5 minutes, or until grill marks form and the dough is cooked through.

14. Transfer the grilled pizza dough to a baking sheet. Repeat with the remaining dough balls.

15. While the grilled pizza dough is still warm, spread it evenly with Nutella. The residual heat will melt the Nutella slightly, making it easier to spread.

16. Top with sliced bananas and chopped toasted hazelnuts.

17. Slice the pizza and serve warm.

Expert Tips & Tricks

• Proofing the Yeast: Always proof your yeast to ensure it’s active. If it doesn’t foam, discard it and use fresh yeast.
• Kneading the Dough: Don’t over-knead the dough, as this can result in a tough crust. Aim for a smooth and elastic texture.
• Grilling the Dough: Keep a close eye on the pizza dough while it’s grilling to prevent burning. The cooking time will vary depending on the heat of your grill.
• Toasting Hazelnuts: Toasting hazelnuts enhances their flavor. Spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove the skins.
• Grill Marks: For attractive grill marks, don’t move the pizza dough around while it’s grilling. Let it sit in one place until the marks form.
• Even Cooking: If using a gas grill, make sure the heat is evenly distributed. You may need to rotate the pizza dough occasionally to ensure even cooking.
• Consider using a pizza stone on the grill for a crispier crust and to prevent the dough from falling through the grates. Preheat the stone before placing the dough on it.

Serving & Storage Suggestions

This pizza is best served warm, immediately after grilling and topping. The melted Nutella and warm bananas are irresistible.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the bananas may become slightly soft and discolored.

To reheat, you can warm the pizza in a preheated oven at 350°F (175°C) for a few minutes, or until heated through. Microwaving is not recommended, as it can make the crust soggy. The pizza is best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1418.7 kcal	N/A
Calories from Fat	507 g	36%
Total Fat	56.4 g	86%
Saturated Fat	30.6 g	153%
Cholesterol	0 mg	0%
Sodium	824 mg	34%
Total Carbohydrate	206.9 g	68%
Dietary Fiber	17.5 g	70%
Sugars	79.2 g	316%
Protein	26.5 g	52%

Variations & Substitutions

• Gluten-Free Crust: Use a gluten-free pizza dough for a gluten-free option. Many pre-made gluten-free doughs are available in supermarkets.
• Different Chocolate Spread: If you’re not a fan of Nutella, try using another chocolate hazelnut spread, or even melted dark chocolate.
• Other Toppings: Get creative with your toppings! Try adding strawberries, raspberries, or other fruits. A sprinkle of shredded coconut would also be delicious.
• Vegan Option: Use a vegan chocolate hazelnut spread and ensure your pizza dough is vegan-friendly (many are).
• Spiced Crust: Add a pinch of cinnamon or nutmeg to the dough for a warm, spiced flavor.
• Nuts: Substitute other toasted nuts for the hazelnuts, such as almonds or walnuts.
• Citrus Zest: Add a bit of orange or lemon zest to the Nutella for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to 24 hours in advance. After the first rise, punch it down, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature before rolling it out.

Q: Can I bake this pizza in the oven instead of grilling?
A: Absolutely! Preheat your oven to 450°F (230°C) and bake the pizza on a baking sheet or pizza stone for 10-12 minutes, or until the crust is golden brown.

Q: How do I prevent the pizza dough from sticking to the grill?
A: Make sure your grill is clean and well-oiled. Brushing the dough with olive oil before grilling will also help prevent sticking.

Q: Can I use pre-made pizza dough?
A: Yes, you can use store-bought pizza dough to save time. Just make sure to follow the package instructions for preparation and cooking.

Q: How do I toast the hazelnuts?
A: Spread the hazelnuts on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly, then rub them in a clean kitchen towel to remove the skins.

Final Thoughts

I hope this recipe brings as much joy to your kitchen as it has to mine over the years. Grilling this chocolate hazelnut and banana pizza is a fantastic way to end a summer barbecue or simply treat yourself on a weeknight. Don’t be afraid to experiment with different toppings and make it your own. And if you try this recipe, please share your feedback – I’d love to hear how it turns out! Perhaps pair it with a scoop of vanilla ice cream or a refreshing glass of iced tea for the perfect summer dessert.