Banana Nutella Dessert Pizza Recipe

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Nutella pizza

Banana Nutella Dessert Pizza

This may be every kid's dream come true, but it can be yours too! We pre-bake the pizza dough and add all toppings afterwards, making it a really easy party choice and a fun dessert for kids to make themselves. Add a dusting of chopped peanuts or crushed cookies for some extra texture.
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Pizza Style: Neapolitan
Oven Type: Outdoor Pizza Oven
Keyword: Dessert
Prep Time: 15 minutes
Cook Time: 3 minutes
Servings: 4 servings
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  • 1/4 cup Nutella
  • 1 Banana, thinly sliced
  • 6 (optional) Biscoff cookies, crushed into crumbs. Alternatively, use your favorite cookie or even peanuts.
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Dessert Prep

  • Prepare your pizza dough two days ahead of time to give the dough time to cold ferment.

Pre-Bake The Dough

  • Preheat your Solo Pi pizza oven until the center of the stone reaches 800F. Alternatively, if using a NY Style or store-bought dough, heat it until the stone reaches 625-675F.
  • Stretch out your dough into a 12" circle. Form a disk out of aluminum foil to cover the area where the toppings will be placed. You can also cover a 10" stainless steel pan lid with aluminum foil to create the perfect shape. Place the aluminum foil in the center of the pizza dough; this will prevent the middle from puffing up and keep a nice crust ring.
  • Launch into your pizza oven and cook for 90 – 120 seconds, ensuring to rotate frequently as needed until the crust is evenly browned.
  • Remove from the oven, carefully remove the aluminum foil, and allow to cool on a wire rack


  • Once cool, add a light and even layer of the nutella to the center of the pizza (if your dough is still slightly warm, it will spread easily; if the dough is cool, microwave the nutella for a few seconds before spreading). Add the bananas and crushed Biscoff cookies. Indulge!

Written by Derek Gaughan

Derek Gaughan is the Founder and Content Lead for Pala Pizza. He's been featured in PMQ Magazine, The Washington Post, and Home & Gardens. Derek holds an MBA from Pennsylvania State University and is a trained pizzaiolo, specializing in New York style, Neapolitan, and Detroit pizzas.

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