1 ball pizza dough
¼ cup chocolate hazelnut spread
250 g punnet strawberries, hulled, thinly sliced
1 scoop vanilla ice-cream
1 Tbsp pistachios, finely chopped
2 tbsp icing sugar mixture for dusting (optional)
- Preheat oven to 240°C. Roll out dough.
- Bake dough for 10 minutes or until light golden.
- Immediately spread chocolate hazelnut spread over hot pizza base, then arrange strawberry slices on top in a decorative fanned pattern, slightly overlapping and starting from the outside working in towards the centre, leaving a 1cm border.
- Top with ice-cream, scatter with pistachios and dust with icing sugar, if using, then serve immediately.