Sweet Pizza


Preparation info

  • Difficulty


  • Makes



Appears in

Limoncello and Linen Water

Limoncello and Linen Water

By Tessa Kiros

Published 2012

  • About

I’ve seen many Italians enjoying a sweet pizza after a savoury one, even if it’s just a slice. They make a lovely sweet finish to a meal and are great for sharing.


  • ½ batch risen pizza dough, about 400 g (14 oz)
  • 150 g ( oz) raspberries
  • 1 tablespoon sugar
  • 35 g ( oz) skinned hazelnuts, halved
  • 4 tablespoons chocolate spread, or a bought one
  • icing (confectioners’) sugar, to serve


Preheat the oven to 200°C (400°F/Gas 6). Very lightly oil two 31 cm (12½ inch) diameter pizza trays. Divide the dough in half and put each portion on a tray. Using your palms and fingertips, press each portion of dough from the middle outwards to extend it to the edges of the tray. Sometimes this is easier if you take it halfway, let it rest for 5 minutes or so and then finish taking it to the edge — it will move better after its rest.

Scatter the raspberries over one base and sprinkle with the sugar. The other base stays plain for now. Put both trays in the oven and bake for 10-12 minutes or until golden, swapping the trays around halfway through.

Meanwhile, toast the hazelnuts with a light sprinkling of salt in a dry frying pan. Remove the trays from the oven. Dollop the chocolate spread over the plain base and spread gently with the back of the spoon, not quite all the way to the edge. Scatter the hazelnuts over. Dust the raspberry pizza with icing sugar and serve both warm.