4 Serves
87 Mins
On a clean surface, roll out the pizza dough to your desired thickness using a rolling pin.
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Vitamin E
4 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
45 µg / 400 µgCalcium
101 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
93 mg / 420 mgPhosphorus
174 mg / 1,250 mgPotassium
834 mg / 4,700 mgSodium
500 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
5 g / 28 gSugar
45 g / 50 gSaturated Fat
24 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
90 gAlcohol
0 g
Spread a generous layer of chocolate hazelnut spread evenly over the surface of the rolled dough.
Slice the fresh bananas and arrange them on top of the chocolate hazelnut spread.
Transfer the pizza to a baking sheet and bake in a preheated oven at 245°C for 12 to 15 minutes until the edges are golden brown.
Remove from the oven and finish with a drizzle of chocolate sauce before serving.
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