They are super delicious to share for breakfast or snack.
Table of Contents
Ingredients for the dough
- 3 3/4 cups all-purpose flour
- 1 teaspoon instant yeast
- 1/2 cup of sweet white wine
- 4 tablespoons olive oil
- 3/4 cup hot water
Ingredients for the topping
- 1 family size chocolate bar
- 1 can of condensed milk
- 1 tablespoon unsalted butter
- 1 teaspoon of hazelnut essence
- 2 cups halved toasted hazelnuts
Preparation of the dough
- In a container, sift the flour and salt, add the yeast. Let it rest for 5 minutes. Make a hole in the center of the flour and add the sweet white wine and olive oil. Start mixing with your hands to form the dough and add the hot water a little at a time until smooth. If it becomes too soft, add a little more flour.
- Turn the dough out onto a lightly floured work surface and knead for 2 minutes until the dough is smooth and elastic. Return the dough to the bowl and cover it with plastic wrap to rise for 45 minutes or until it has doubled in volume.
- Turn the dough back on the floured work table and knead it for 5 more minutes to extract the air. Divide it into 24 equal portions and roll into balls. Stretch each one to form the base of the pizza.
- Place them on a greased baking tray and let them ferment for 20 more minutes. Preheat oven to 375°F.
- Bake the bases for 10 to 15 minutes until the edge is golden.
Preparation of the Topping
- In a pot, melt the chocolate with the condensed milk. Cook it until it thickens a bit. Add the butter and hazelnut essence and remove from heat.
- Place a little chocolate on each previously baked base and cover it without reaching the edges. Sprinkle a little hazelnuts on each one and return to the oven for 5 more minutes.
- Remove them and let them rest for 5 minutes.
