Breads & Doughs

Dessert Pizza (No-Knead Brioche Dough)

5 from 13 votes
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Dessert Pizza, Homemade Pizza, Brioche Dough, Homemade Brioche Bread, Nutella, Marshmallows, Salted Caramel, Gemma Stafford, Recipe, Bigger Bolder Baking

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!

 

Watch The Recipe Video!

Gemma's Dessert Pizza (No-Knead Brioche Dough)

5 from 13 votes
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Author: adapted from http://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 2
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Learn to make a Dessert Pizza with my no-knead brioche dough and top it with Nutella, Bananas, Marshmallows and my Salted Caramel Sauce or create your own!
Author: adapted from http://www.weekendbakery.com/posts/brioche-the-no-knead-version/
Servings: 2

Ingredients

  • 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

Instructions

  • In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
  • Combine eggs, honey, milk, salt and melted butter and whisk together well.
  • 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.
  • 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.
  • 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.
  • 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.
  • When your pizza base is ready lift it onto a tray line with parchment paper.
  • Spread on your soft Nutella. Make sure it is soft so it is easy to spread.
  • Lay on your sliced bananas and scatter on your mini marshmallows.
  • 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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Comments & Reviews

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Caroline
Guest
Caroline
21 days ago

Thanks Gemma, I will try out both the gluten free lactose free tips and get back to you.

And yes! my sisters must help in this one.

Caroline
Guest
Caroline
21 days ago

Hey Gemma! As usual I always looking out for your lovely recipes.

I am the baker in our family and so my sisters are pushing me to make them gluten free, lactose free pizza. What can i use instead of nutella or cheeze to hold the toppings?

Thank you for your wonderful recipes.

Member
Daniel DeCesaris
1 year ago

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!

DawnGoldenfire
Member
DawnGoldenfire
1 year ago

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?

Thanks!
Dawn

bigboldbaker12
Member
bigboldbaker12
2 years ago

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… Read more »

Shruti
Guest
Shruti
2 years ago

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 !!!

Bharti​
Guest
Bharti​
2 years ago

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.
Love

Kiky
Guest
Kiky
2 years ago

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?

Rawan
Member
Rawan
3 years ago

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 ?

Jaxtran
Member
Jaxtran
3 years ago

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

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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