1 10-oz. ball pizza dough
3 tablespoons Nutella
1 ripe banana
1 tablespoon finely chopped toasted hazelnuts
Mint for garnish, optional
Preheat a charcoal or gas grill for direct, medium-high grilling. If using charcoal,
push 2/3 of hot coals to 1 side of grill; spread remaining 1/3 on other side. If
using a gas grill, reduce heat on 1 side of grill to medium.
Dust a 14-inch-wide pizza peel with flour or cornmeal and generously flour a work
surface. Divide dough into 4 pieces; roll each to desired thickness. Transfer to peel.
Have Nutella within reach of the grill. Slide dough pieces onto hottest part of grill;
cover grill. Cook, rotating as needed, until bottoms are blistered and browned, about
2 minutes. Flip dough pieces onto cooler side of grill, cooked side facing up.
Cover grill and cook until bottoms are golden, 1 to 2 minutes, occasionally
uncovering and checking to ensure they’re not burning. If they are, reduce heat
(if using a gas grill) or move off grill (if using charcoal). Uncover and spread
Nutella on crusts, leaving a 1/2-inch border. Cook until Nutella is melted and
glossy. Transfer pizzas to a cutting board and let stand 2 minutes.
Cut banana into thin slices on a bias. Arrange banana slices on top of Nutella.
Sprinkle with toasted hazelnuts. Top with mint, if desired, and serve.
