This decadent Giada Chocolate Pizza is made with a crispy homemade dough, creamy chocolate-hazelnut spread, toasted hazelnuts, and a trio of chocolate chips. The recipe creates a deliciously sweet and crunchy dessert that mimics the fun of traditional pizza. It is a perfect treat for a kid-friendly party or a fun weekend baking project, yielding enough for a crowd.

Giada Chocolate Pizza Ingredients

For the Pizza Dough:

• 1/2 cup warm water (105 to 110 degrees F)
• 2 teaspoons active dry yeast
• 2 cups all-purpose flour, plus extra for kneading
• 1 teaspoon salt
• 3 tablespoons olive oil, plus extra for the bowl

For the Toppings:

• 2 teaspoons butter, melted
• 1/4 cup chocolate-hazelnut spread (like Nutella)
• 1/2 cup semisweet chocolate chips
• 2 tablespoons milk chocolate chips
• 2 tablespoons white chocolate chips
• 2 tablespoons chopped hazelnuts, toasted

How To Make Giada Chocolate Pizza

1. Activate the yeast: In a small bowl, mix the warm water and yeast together. Let the mixture stand for about 5 minutes until the yeast dissolves and becomes foamy.
2. Mix the dough: In a food processor, blend the flour and salt. Add the olive oil and blend again. With the machine running, pour in the yeast mixture and blend just until the dough forms a ball.
3. Knead and rise: Turn the dough onto a lightly floured surface and knead it until smooth (about 1 minute). Place the dough in a large oiled bowl, turning it once to coat it in oil. Cover with plastic wrap and let it rise in a warm area until it doubles in volume, about 1 hour.
4. Preheat the oven: Position your oven rack at the bottom of the oven. Preheat the oven to 450 degrees F (230°C). Line a heavy baking sheet with parchment paper.
5. Bake the crust: Punch the dough down. Roll it out into a 9-inch round circle and place it on the prepared baking sheet. Use your fingers to make indentations all over the dough to prevent bubbling. Brush the dough with melted butter and bake for about 20 minutes, until the crust is crisp and pale golden brown.
6. Add the toppings: Immediately spread the chocolate-hazelnut spread over the hot crust. Sprinkle the semisweet, milk, and white chocolate chips evenly over the top.
7. Melt and serve: Return the pizza to the oven for just 1 minute to let the chocolate begin to melt. Remove from the oven, sprinkle with toasted hazelnuts, cut into wedges, and serve warm.

Recipe Tips

• Check Your Water Temperature: When making the dough, ensure the water is warm (105-110°F) but not hot. Water that is too hot will kill the yeast, and water that is too cold won’t activate it properly.
• Indent the Dough: Using your fingers to press indentations (dimples) into the dough before baking is crucial. This technique, similar to making focaccia, prevents large air bubbles from forming and creating an uneven surface.
• Toast the Hazelnuts: Toasting the nuts before adding them brings out their natural oils and makes them crunchier. You can toast them quickly in a dry pan over medium heat for 3-4 minutes until fragrant.
• Watch the Chocolate: In the final step, you only need to bake the pizza for about 1 minute. Chocolate burns very quickly, so keep a close eye on it. You just want the chips to soften, not liquify completely.

What To Serve Chocolate Pizza

This sweet pizza is rich and decadent, so it pairs well with lighter sides or beverages. Fresh fruit is the best accompaniment; sliced strawberries, raspberries, or banana slices add a fresh element that cuts through the rich chocolate.

For an extra indulgence, serve warm slices with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. Beverage-wise, a cold glass of milk, a hot espresso, or a cappuccino complements the hazelnut and chocolate flavors perfectly.

How To Store Chocolate Pizza Leftovers

• Refrigerate: This pizza is best enjoyed fresh while the crust is crisp. However, you can store leftovers in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly. Reheat it in a toaster oven or oven at 350°F for a few minutes to crisp it back up.
• Freeze: It is not recommended to freeze the baked pizza, as the chocolate texture will change and the crust will become soggy upon thawing. However, you can freeze the raw dough ball. Wrap the dough tightly in plastic wrap and freeze for up to 1 month. Thaw it in the fridge overnight before using.

Giada Chocolate Pizza Nutrition Facts

• Serving Size: 1 slice (based on 8 slices)
• Calories: 285 kcal
• Total Fat: 14g
• Saturated Fat: 5g
• Cholesterol: 5mg
• Sodium: 300mg
• Total Carbohydrate: 36g Dietary Fiber: 2g Sugars: 12g Protein: 5g

Frequently Asked Questions

• Can I use store-bought pizza dough? Yes, absolutely. Using a 1-pound ball of store-bought refrigerated pizza dough is a great time-saver. Let the dough sit at room temperature for 20 minutes before rolling it out to make it easier to shape.
• Can I use different nuts? Yes. If you do not like hazelnuts, chopped almonds, pecans, or walnuts are delicious alternatives. If you have a nut allergy, you can omit them entirely and use a nut-free chocolate spread.
• Why did my chocolate seize or burn? Chocolate is very sensitive to heat. If you leave the pizza in the oven too long during the final minute, the chocolate can scorch. Remember, the residual heat from the crust will continue to melt the chocolate even after you take it out of the oven.

Try More Recipes:

• Chocolate Coconut Cake
• Pumpkin Mascarpone Pie
• Giada Salted Dark Chocolate Chunk Brownies

Giada Chocolate Pizza Recipe

Recipe by Giada De LaurentiisCourse: DessertCuisine: American, ItalianDifficulty: Easy

Servings

8

servings

Prep time

1

hour 

15

minutes

Cooking time

21

minutes

Calories

285

kcal

Giada Chocolate Pizza is a fun and decadent dessert featuring a homemade crisp pizza crust topped with rich chocolate-hazelnut spread, three types of melted chocolate chips, and crunchy toasted hazelnuts.

Ingredients

• Pizza Dough:

• 1/2 cup warm water (105 to 110 degrees F)
  

• 2 teaspoons active dry yeast
  

• 2 cups all-purpose flour
  

• 1 teaspoon salt
  

• 3 tablespoons olive oil

• For the Toppings:

• 2 teaspoons butter, melted
  

• 1/4 cup chocolate-hazelnut spread (Nutella)
  

• 1/2 cup semisweet chocolate chips
  

• 2 tablespoons milk chocolate chips
  

• 2 tablespoons white chocolate chips
  

• 2 tablespoons chopped hazelnuts, toasted

Directions

• Prepare the dough: Mix warm water and yeast. Blend flour, salt, and oil in a food processor, then add yeast mixture until dough forms. Knead briefly and let rise for 1 hour.
  
• Bake the crust: Preheat oven to 450°F (230°C). Roll dough to a 9-inch circle, dimple with fingers, brush with butter, and bake for 20 minutes.
  
• Add toppings: Spread Nutella over the hot crust and sprinkle with all chocolate chips.
  
• Finish and serve: Bake for 1 more minute to melt chocolate. Top with hazelnuts and serve.

Notes

• Check Your Water Temperature: When making the dough, ensure the water is warm (105-110°F) but not hot. Water that is too hot will kill the yeast, and water that is too cold won’t activate it properly.
  
• Indent the Dough: Using your fingers to press indentations (dimples) into the dough before baking is crucial. This technique, similar to making focaccia, prevents large air bubbles from forming and creating an uneven surface.
  
• Toast the Hazelnuts: Toasting the nuts before adding them brings out their natural oils and makes them crunchier. You can toast them quickly in a dry pan over medium heat for 3-4 minutes until fragrant.
  
• Watch the Chocolate: In the final step, you only need to bake the pizza for about 1 minute. Chocolate burns very quickly, so keep a close eye on it. You just want the chips to soften, not liquify completely.