This is another dessert pizza inspired by David Rocca. I had never tasted Nutella before and now am feeling very deprived to think I was eating peanut butter sandwiches as a child while other children were enjoying such a decadent spread on their bread!
This pizza could more legitamately be called a flatbread. It had the added bonus of an olive relish to serve with it and both were absolutely delicious. For the relish I used sundried tomatoes. If you use the ones packed in oil, heat a bit of the oil in a saucepan and then add some chopped onion and garlic, cooking until tender. I couldn't find the sundried tomatoes in oil, so I used olive oil. The next time I prepare this, I will try Vidalia onions. I used red onions, but they were pretty strong even after they had been cooked. I also added about a teaspoon of sugar to the relish because it seemed to need a touch of sweetness. The Vidalia onion would be mild while at the same time adding the sweetness that was lacking.
This was a great pizza for a hot South Georgia summer evening. It was almost like having a BLT on a pizza crust and we thoroughly enjoyed every bite. I prepared my basic pizza dough in the breadmaker. The recipe called for whole wheat pizza dough, but since Mike's favorite saying is "Fiber makes me sad," I caved in and used the basic dough recipe.
This pizza was inspired by David Rocca, whom I happened to catch on the Cooking Channel one afternoon. He did a whole episode of pizzas and I was curious to see the way he did them. There was no confusion on this particular pizza as to whether it is a dessert pizza. . .it most definitely is! I started this pizza with a basic pizza dough that I had made in the breadmaker and then prebaked for 7 minutes. While the crust was prebaking I put some pine nuts in the oven with it so they could be toasting. Watch them carefully! They burn extremely fast, which I unfortunately learned while ruining my first batch!