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Dessert Pizza, Homemade Pizza, Brioche Dough, Homemade Brioche Bread, Nutella, Marshmallows, Salted Caramel, Gemma Stafford, Recipe, Bigger Bolder Baking

Dessert Pizza (No-Knead Brioche Dough)

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Hi Bold Bakers!

I am excited to show you how to use my incredibly easy “No-Knead” Brioche Dough to make an amazing  dessert pizza. My BIG & BOLD Pizza is topped with some of my favorite sweet treats: Nutella, marshmallows, bananas and my signature salted-caramel sauce. As you can imagine, it’s divine!!

If you are wondering what a “No-Knead Dough” is, it is a dough that does not require any machine. We use time to develop the dough and that does the work a machine would do. Once you see this method, you will look at dough making in a whole new light. Watch the full episode below and print and share the recipe, too!


Learn how to make your own Homemade Nutella HERE!


5 from 13 votes
Dessert Pizza, Homemade Pizza, Brioche Dough, Homemade Brioche Bread, Nutella, Marshmallows, Salted Caramel, Gemma Stafford, Recipe, Bigger Bolder Baking
Dessert Pizza (No-Knead Brioche Dough)
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
Course: bread, Dessert
Servings: 2
Author: adapted from
  • 2 Cups (250g/9oz) all purpose flour / plain flour
  • 7 tlbps (100g/3 ½ oz) dairy butter, melted
  • cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
  • 2 eggs
  • 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
  • 1 tsp salt
  • 1 tsp instant dried yeast
  • Pizza Topping
  • Nutella
  • Banana
  • Mini Marshmallows
  • Salted caramel sauce
  1. In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  2. Combine eggs, honey, milk, salt and melted butter and whisk together well.
  3. Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
  4. After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
  5. When you are ready to bake your brioche take the dough out of the fridge. I like to let it sit and come to room temperature before I use it as this helps it proof faster.
  6. To shape your dough into a pizza crust roll it out on a well floured surface. Keep rolling until you dough is about 9inches by 9inches. You can even roll larger if you wish. If you find the dough is hard to roll then let it relax for 10 minutes and then try to roll again. This is a soft dough so you will ind it is a little sticky.
  7. When your pizza base is ready lift it onto a tray line with parchment paper.
  8. Spread on your soft Nutella. Make sure it is soft so it is easy to spread.
  9. Lay on your sliced bananas and scatter on your mini marshmallows.
  10. Bake at 375ºF/ 190ºC for 20 minutes or until golden brown. Generously drizzle over salted caramel sauce and serve, Enjoy!
Recipe Notes

The bananas will darken after baking so although they may not look so appealing they taste amazing.

Go nuts and add any topping you like onto your dessert pizza.



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Lorenzo Castelli
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Daniel DeCesaris on September 11, 2018 at 3:49 pm

    Hi Gemma, was wondering if tha dough could be made ahead of time and possibly frozen, to then use whenever needed? Love all your recipes and have made a bunch, every single one has been a hit at home!

    • Gemma Stafford on September 12, 2018 at 5:15 am

      Hi Daniel,
      Yes, and it can be frozen, defrosted and baked. Flat breads do not need much in the way of a second proofing. Make the dough, proof it, portion it, pack in oiled cling wrap and a plastic box or bag, and freeze. Then you can defrost one portion at a time. Remove the cling wrap as soon as you can and allow to come back to room temperature before rolling.
      Baked goods are always best when freshly baked, and dough best when freshly made, but it does work quite well to freeze it.
      I hope this is of help,
      Gemma 🙂

  2. DawnGoldenfire on June 4, 2018 at 5:10 pm

    Oops I think I forgot the link the first time….I’ll type my question again:
    Hi Gemma, I made 2 batches of your no knead brioche dough and I have one loaf on the counter rising and wondering if I want to make a Jam star (but with Nutella) like this link below, do I need to shape the dough with the nutella and then let it rise for an additional 2hrs on the counter before baking like the bread loaf? Or does it just go right in the oven like the brioche pizza?


    • Gemma Stafford on June 5, 2018 at 3:05 am

      Hi Dawn,
      You need to shape it, then proof it. I think two hours will be too long, an hour should do this easily. Remember you have handled the dough, which warms it up. Try it, you will see when it is ready, it will have doubled in size,
      Gemma 🙂

  3. bigboldbaker12 on September 24, 2017 at 7:16 am

    hey Gemma i actually passed your channel by accident because i was trying to find no machine ice cream recipe and i found yours i watch your videos when ever i can and when ever somebody asks me who my role model is i say you. i have showed your videos to a lot of my cousins and they love you almost as much as i do (i made them all subscribe to your channel and give a lot of videos thumbs up) and although you did this video almost 3 years ago i think you should make different dessert pizzas I have made s’more pizza and the one you made in this dessert pizza recipe i hope you can make more different varieties of this pizza
    xxx your biggest fan bigboldbaker

    • Gemma Stafford on September 24, 2017 at 1:52 pm

      Hi Big Bold Baker!!! 🙂

      What a lovely comment. I am so thrilled you are apart of the Bold Baking community and spreading the word too.

      I hope you like what is coming up for the holiday season 🙂


  4. Shruti on April 17, 2017 at 8:04 pm

    Hi Gemma I wanted to ask can I use dried yeast as instant yeast is not available .. and how much to use and how to use it ..??
    Ps – I love your videos and you !!!

    • Gemma Stafford on April 18, 2017 at 2:24 am

      Hi Shruti,
      Good question!
      Some dried yeast is really granular, and will benefit from being sponges in the liquids, before adding to the flour.
      So, prepare your liquids, add the yeast, stir through, and allow to stand for about five minutes. Then proceed as per recipe.
      Add your liquids 3/4 at once, then the remainder until the dough comes together in a clean ball, then stop!
      good luck with your baking, post a photo of the results!
      Gemma 🙂

  5. Bharti​ on March 20, 2017 at 2:38 pm

    Hi Gemma
    Thanks a lot for the No Knead recipe.
    I have made Brioche earlier without eggs, and with a lot of kneading too.
    So I am keen on trying out this recipe of yours.
    Could you plz tell me:
    1) At what temperature and for how long should I be baking Brioche?
    2) how to finally confirm that it’s baked from inside too?

    Thanks for going through my long posts always and answering them patiently always.

    • Gemma Stafford on March 21, 2017 at 8:47 am

      This depends on the style of the bake. A flat pizza style Brioche will bake at 190C or so. A loaf will need a hotter temperature, 200C or so.
      When your bread is baked it will look golden, and the bottom of the bread will be brown too. If you tap it with your fingers it will sound a little hollow. You will know! Yo ucan return it to the oven after testing if you think it needs it. Do start your bread in a hot oven too1
      Gemma 🙂

      • Bharti on March 21, 2017 at 9:01 am

        Thanks a lot Gemma. Ya! I need to bake a loaf, will follow your instructions.

        Thanks again ?

  6. Kiky on March 6, 2017 at 5:23 am

    Hi Gemma, just made it today n it taste fantastic, amazing, I m using Ovomaltine instead of Nuttela…my daughter Love it so much n keep asking for more…want to ask can I make a dough a head of time n store it in the freezer for long time?

    • Gemma Stafford on March 7, 2017 at 9:13 am

      Hi there Kiky,
      That is so good to hear. This is a great product, which I had forgotten about, thank you for reminding me, I am happy that you are finding this recipe useful for your little girl, they are not always easy to please!
      Gemma 🙂

  7. Rawan on August 5, 2016 at 6:35 am

    Hi gemma.I love all your recipes and this pizza looks fantastic. I only have one question. You said that milk must be at room temperature but can I but it in the microwave with the unmelted butter for few seconds to let it warm.

    Rawan ?

    • Gemma Stafford on August 6, 2016 at 2:43 am

      Hi Rawan,
      Yes you can,
      Gemma 🙂

  8. Jaxtran on July 17, 2016 at 4:25 pm

    Hi Gemma can I use bread flour instead of all purpose flour

    • Gemma Stafford on July 18, 2016 at 1:20 am

      Hi there,
      yes you can! it is higher in gluten, so gives a slightly different finish, but it will be perfect!
      Gemma 🙂

  9. yrl98 on June 26, 2016 at 10:34 am

    Hi Gemma,

    I am really inspired by your videos, been trying out many of your recipes. They are turning out yummy.
    Can I replace eggs with egg substitutes, even if it’s 2 eggs.


    • Gemma Stafford on June 26, 2016 at 12:02 pm

      I’m thrilled you like it. You can replace the eggs as many as there are in the recipe. The chart is per egg so just multiply.

      If you are planning to release eggs in this brioche just know that in a dough or a bread like this where eggs are actually an important ingredients I can be quite hard.

      Good Luck 🙂

  10. Mashal Fatima on May 2, 2016 at 6:39 am

    OH MY GOD i never even thought about a desert pizza……i sure need to give it try…..imagining chocolaty desert pizza i am so hungry for eating it. <3

    • Gemma Stafford on May 2, 2016 at 8:05 am

      Hi Fatima,
      Yes, all things are possible, have fun!
      Gemma 🙂

  11. Janet on March 26, 2016 at 6:10 am

    Hello Gemma, thank you for sharing this recipe, I tried it twice, and it was really delicious. Hope there will be more bread recipes!

    • Gemma Stafford on March 27, 2016 at 5:37 am

      Hi Janet,
      Yes there will be more bread! this is one of my favorite areas of baking, and I mean to get back to it,
      Gemma 🙂

  12. Billy on February 3, 2016 at 1:26 pm

    I have been using this recipie for some time now kids love it a d so do I thank you for sharing

    • Gemma Stafford on February 5, 2016 at 8:43 pm

      aw Fantastic Billy! Delighted you like this recipe and your kids do too. I have lots more mug meals to come 🙂

  13. Amruta on December 31, 2015 at 9:38 am

    Hello Gemma, i am in love with your no knead dough recipes. They never goes wrong. My pizza comes out brilliantly every time. I cant wait to try your Brioche.

    • Gemma Stafford on December 31, 2015 at 5:13 pm

      Delighted to hear that! Thank you so much for visiting my website 🙂

  14. George on October 2, 2015 at 1:44 am

    Can we add some nuts for a crunch?

    • Gemma Stafford on October 6, 2015 at 7:20 pm

      Yes 🙂

  15. Jannie on October 2, 2015 at 1:12 am

    So my two sons has ordered me to make this for dessert tomorrow and NOT just that I have to have nailpolish on just like “the pretty lady” so i just finished the mani and now i’m ready to make the dough ?

    • Gemma Stafford on October 6, 2015 at 7:21 pm

      LOL 🙂

  16. Talia Lanning on August 14, 2015 at 2:12 pm

    Dear Gemma,
    I am planning on making this for a group of three friends soon. I was wondering if I wanted to double the recipe and split the dough into four mini pizza portions, when would I do this step?

    • Gemma Stafford on August 14, 2015 at 10:59 pm

      Hi Talia, Just cut the dough in 4 at the very end when you dough has already proof. Turn it out of the bowl and cut into 4. then use as desired 🙂

    • JessNic on October 8, 2018 at 9:24 am

      Hey Gemma! I’m 13 y.o. but i got into your channel accidentally and definitely didn’t regret it. I know this video’s over 3 years ago, but I’m super excited to try it out!!

      • Gemma Stafford on October 9, 2018 at 2:30 am

        Hi Jess,
        it is great to have you with us, even if only by happy accident!
        I am delighted to have young people baking with us, it is a great time to start. Follow the instructions carefully, try things, and as with the rest of life, do not give up too easily!
        We will be delighted to see the results of your baking,
        Gemma 🙂

  17. Jannath on August 6, 2015 at 12:51 pm

    Thanks for showing me how to make the dough with no machine Gemma, it really helped. I tried to make it and it turned out great. Also can you create a video on how to make home made caramel. It would be really helpful.
    P.S. I am a big fan and I love your videos.

    • Gemma Stafford on August 6, 2015 at 3:23 pm

      Thanks for your comment, Jannath. Delighted you liked this recipe. Check out my salted caramel recipe I have posted on this website. I think you’ll really love it 🙂

  18. Lulu on August 5, 2015 at 10:29 am

    Hi Gemma! I’m making this dough today. Do you have any tips to make sure that I get the perfect dough? Also I was a bit worried if a 9″ pizza would be too thick or the perfect size I’m really not sure. Thank you so much for your genius ideas! I’ll be looking forward to eating this delicious pizza. ? I also made your no machine ice cream and it turned out great! My brothers love it! ??

  19. Celeste on July 14, 2015 at 9:37 am

    Hi Gemma I love this recipe and in fact I have my dough in the fridge and I’m doing this recipe with my aunt which is a professional at making bread and she wanted to ask if we shaped it into a loaf do we need to let it rise afterward and do we need to glaze it with anything?

    • Gemma Stafford on July 18, 2015 at 8:51 pm

      hi Celeste, hope my answer isn’t too late. Once you put it into the tin let it rise for around 1 1/2 hour. Glaze it before you proof it. I actually toasted this brioche today for my breakfast and it was so buttery and soft 🙂

  20. Rachel on June 18, 2015 at 10:36 am

    I am allergic to Nutella. What can I use instead of Nutella?

    • Gemma Stafford on June 18, 2015 at 4:05 pm

      Hi Rachel: You could drizzle over some melted chocolate. Then you’d have a S’mores Pizza! I hope you enjoy. 🙂

      • Rachel on June 19, 2015 at 6:32 am

        Can you please make a new cookbook that has all of the recipes you did so far?

        • Gemma Stafford on June 22, 2015 at 3:32 pm

          That’s what this website is for 🙂

  21. Maheesha on June 12, 2015 at 7:45 am

    hi I want to know how can i use fresh yeast instead of dried one and the quantity..thank you!

    • Gemma Stafford on June 15, 2015 at 5:19 pm

      You can use fresh yeast no problem. For fresh yeast you need to double the amount that I gave for dried 🙂 Dissolve the yeast in your liquid (warmed) then add it to the dry ingredients.

  22. crorkzz mattz on June 9, 2015 at 5:50 am

    lOCbuw Im thankful for the blog. Fantastic.

    • Gemma Stafford on June 9, 2015 at 11:18 pm

      Thanks so much, I’m delighted you liked it 🙂

  23. Mary Jane McMillan on June 7, 2015 at 11:18 am

    Saw Brioche Pizza Crust on You Tube and want recipe

    • Gemma Stafford on June 7, 2015 at 4:22 pm

      Thanks so much Mary Jane for checking out my website too, delighted you like my pizza. The recipe can be found above :).

  24. sydney on June 5, 2015 at 5:34 am

    Hi Gemma, my dough hasn’t risen and i’m not sure why? I left it for the first 2 hours, but it was the same, and then i left it for the next 12 hours but again, it was the same, please help 🙂 Thank you

    • Gemma Stafford on June 7, 2015 at 5:22 pm

      Hi Sydney, so don’t worry, it’s ok Unlike my cinnamon roll dough this actually doesn’t rise a huge amount. It sounds like you did everything right. Did you let it proof and bake it off?

  25. Sydney on June 4, 2015 at 6:37 pm

    Hi Gemma 🙂 I just had a question for you, after the first 2 hours, is the dough supposed to rise, because mine didn’t and i’m not sure why? I followed the recipe and i used the ingredients that the recipe called for, but my dough looked nothing like yours, can you please help? I still put my dough in the fridge to see what happens, so i will check again after 12 hours. Thank you 🙂

  26. Jad on June 3, 2015 at 6:06 am

    I love it, but I want to ask you what should I do with the other half

    • Gemma Stafford on June 7, 2015 at 5:32 pm

      you can make a mini brioche loaf or maybe some cinnamon rolls 🙂

  27. ritu on May 30, 2015 at 8:36 pm

    Can it be used for savory toppings as well?

    • Gemma Stafford on June 1, 2015 at 8:57 pm

      Hi! This recipe is a sweet, eggy dough so it’s not good for savory toppings. Someday soon I’ll share my favorite No-Knead Savory Pizza Dough so stay tuned! 🙂

  28. Bonnie on May 30, 2015 at 7:27 am

    nice a work of art l;ol

    • Gemma Stafford on May 30, 2015 at 3:28 pm

      Thank you so much, Bonnie! And it tastes SO good! 🙂

      • Bonnie on May 30, 2015 at 6:58 pm

        I LOVE UR CHANNEL THE BEST ON YOUTUBE AND ANYWHERE EVER!!!!!!!!!!!!!!!!!!!!!!! <3 (:

        • Gemma Stafford on May 31, 2015 at 8:01 pm

          Thank you so much, Bonnie! Stay tuned for more recipes to come! 🙂

  29. Peter on May 30, 2015 at 12:38 am

    Woah i did it. I made one and it taste soo good!! I put banana,nuttela, marshmallow, and strawberry… it is so good! Thanks !!!

    • Gemma Stafford on May 30, 2015 at 3:33 pm

      Oh, that’s great Peter! Nice addition of the strawberry. It must have looked gorgeous too. Thanks for watching! 🙂

  30. Peter on May 29, 2015 at 1:37 pm

    Whoop! After saw this amazing video I went to the market to buy all the ingridients… all good so far.. my dough now on the fridge!!!

    • Gemma Stafford on May 30, 2015 at 3:19 pm

      That’s great, Peter! Keep me posted and I hope you enjoy!

  31. hetal bhagat on May 29, 2015 at 12:25 am

    Hey Gemma…I’m a new viewer of yours and I absolutely love your recipes! the only problem is that when I saw your oreo cheese cake recipe it was really hard for me to find cheese cream so my request is that can you show how to make the cheese cream?

    • Gemma Stafford on June 7, 2015 at 7:33 pm

      Hi Hetal, Thanks so much for coming to my website, delighted you like my baking videos. So I haven’t made cream cheese before but can you buy mascarpone in your country? or maybe creme fraiche? if so you can use those instead of cream cheese. they are softer but will work

  32. Felicity on May 28, 2015 at 6:14 pm

    Hi Gemma,
    Thank you so much for sharing your fabulous recipes – haven’t found one yet i haven’t loved.
    The Dessert Pizza is next on my list to try but I was wondering, after checking your recipe list, I couldn’t find your Signature Salted Caramel Sauce. Is it staring me in the face?
    Thanks for your help and thanks for your lovely website!
    All the best,

    • Gemma Stafford on May 28, 2015 at 9:11 pm

      Hi Felicity! Thank you so much. And yes, I still need to add my Salted Caramel Recipe to the site. You can get it here in my Salted Caramel Brownie Trifle recipe ( I hope you enjoy! 🙂

      • Felicity on May 29, 2015 at 9:33 pm

        Thank you Gemma for getting back to me so quickly! I’ll be making the fabulously easy dough today for dessert tomorrow and will make sure I finish it with that lovely salted caramel sauce.
        Thanks for taking the time to reply – I will definitely be visiting you again and again!
        All the best,

        • Gemma Stafford on May 30, 2015 at 3:33 pm

          Thanks, Felicity! Looking forward to seeing you around. 🙂

  33. Brianna on May 28, 2015 at 3:44 pm

    This looks so delicious, can’t wait to try it! Quick question does this recipe make 2 pizzas?

    • Gemma Stafford on May 28, 2015 at 9:13 pm

      Hi Brianna! Yes, it makes 2 pizzas. I hope you enjoy! 🙂

  34. Ariba on May 28, 2015 at 3:34 pm

    Looks good 🙂

    • Gemma Stafford on May 28, 2015 at 10:13 pm

      Thank you so much! I hope you enjoyed it.

  35. Ariba on May 28, 2015 at 3:32 pm

    Although this is a great method to make Brioche , can I use a stand mixer instead using the same recipe.

    • Gemma Stafford on May 28, 2015 at 9:15 pm

      No, it’s meant to be done without a machine so it’s a bit different. I hope you try my recipe. 🙂

      • Ariba on May 29, 2015 at 8:38 pm

        Oh, I still will, looks yummy 🙂

        • Gemma Stafford on May 30, 2015 at 3:34 pm


  36. Lochlan on May 28, 2015 at 2:44 pm

    Looks amazing! I’ll definitely have to make the brioche, I might just make a loaf though! 🙂

    • Gemma Stafford on May 28, 2015 at 9:24 pm

      Thank you so much! I really hope you do. Let me know how it goes, and thank you for watching! 🙂

  37. Rachel Barrus on May 28, 2015 at 2:24 pm

    This looks super yummy! I feel like it will be a staple in my desserts for years to come! Thank you for posting!

    • Gemma Stafford on May 28, 2015 at 9:33 pm

      Thank you, Rachel! It’s a really handy recipe to have and you can do so much with it. I hope you enjoy!

  38. Flor on May 28, 2015 at 1:07 pm

    What a great idea my kids love pizza now I can make a healthy pizza for breakfast. Cant wait to see there faces

    • Gemma Stafford on May 28, 2015 at 9:36 pm

      That’s a great idea! You can make so many different flavors. I’d love to see photos when you make them. Thank you for watching! 🙂

  39. Nada on May 28, 2015 at 11:02 am

    Woooow ,this is just too good to be true ,Yumm 😀 <3

    • Gemma Stafford on May 28, 2015 at 9:39 pm

      It is SO good. I hope you get to make one. 🙂

  40. Andrew on May 28, 2015 at 8:46 am

    Wow! This “pizza” looks delicious… I can’t wait to make it…

    • Gemma Stafford on May 28, 2015 at 9:20 am

      So glad you enjoyed it, Andrew! It’s such a gorgeous pizza. Let me know when you make it and thank you for watching! 🙂

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