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For the true pizza lover: a dessert version.

6 servings

Pizza Dough
2 tablespoons butter (1/4 stick), melted
1/4 cup chocolate-hazelnut spread (such as Nutella)
1/2 cup chopped bittersweet or semisweet chocolate
2 tablespoons chopped high-quality white chocolate (such as Lindt or Perugina)
2 tablespoons chopped toasted hazelnuts

Preheat oven to 450°F. Line large baking sheet with parchment. Roll out dough on lightly floured surface to 11-inch round. Transfer dough to prepared sheet. Make indentations all over dough with fingertips. Brush melted butter over. Bake until pale golden, about 20 minutes.

Smooth chocolate-hazelnut spread over hot crust. Sprinkle chopped bittersweet chocolate and white chocolate over. Bake until chocolate begins to melt, about 2 minutes. Sprinkle chopped hazelnuts over, cut into wedges, and serve.

via Bon Appetit

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12 appetizer servings

Use pizza dough recipe

2 tablespoons vegetable oil
2 large red onions (1 1/2 to 1 3/4 pounds), halved, thinly sliced
1/2 cup dry red wine (such as Zinfandel)
2 tablespoons balsamic vinegar
1 teaspoon sugar
3/4 pound sweet Italian sausages (about 4 links), casings removed
Pizza Dough Rounds or 1 pound purchased fresh pizza dough
Nonstick olive oil spray
2 cups (packed) coarsely shredded Manchego cheese,* divided
* A Spanish cheese made from sheep’s milk; sold at some supermarkets and at specialty foods stores.

Heat vegetable oil in heavy large pot over medium-high heat. Add onions and sauté until soft and deep golden brown, stirring often, about 10 minutes. Stir in wine, vinegar, and sugar. Reduce heat to low and simmer until almost all liquid is absorbed, stirring often, 3 to 4 minutes. Season to taste with salt and pepper. Transfer to small bowl. Cool.

Heat medium skillet over medium heat. Add sausage; sauté until cooked through and browned, breaking up with back of fork, 5 to 6 minutes. Transfer to small bowl. Cool. DO AHEAD Onions and sausage can be made 1 day ahead. Cover separately; chill. Bring to room temperature before using.
Lightly flour 2 rimless baking sheets.

Divide pizza dough in half. Working with 1 dough round or dough half at a time, roll out on lightly floured surface to 12×8-inch oval. Transfer to baking sheets.

Top dough with ingredients and bake at 375 for about 20 minutes, or until crisping.

via Bon Appetit

The pears give this sweet pizza fresh flavor and texture.

12 appetizers or 6 main-course servings

Use pizza dough recipe

2 cups walnuts
1 cup olive oil
1/4 cup honey
2 tablespoons chopped fresh thyme
10 ounces thinly sliced Havarti cheese
6 ounces thinly sliced prosciutto, cut crosswise into strips
2 pears, halved, cored, thinly sliced
2/3 cup crumbled Gorgonzola cheese
2 cups arugula

Preheat oven to 450°F. Toast nuts on baking sheet until brown, about 6 minutes. Maintain oven temperature. Transfer hot nuts to processor. Add oil, honey, and thyme; blend until nuts are finely chopped. Season pesto to taste with salt and pepper.

Place prepared dough on baking sheet and bake according to instructions. Spread pesto over dough, about 1 cup per side. Top with Havarti. Bake until bubbly and golden, about 12 minutes. Top with prosciutto, then pears and Gorgonzola. Tuck in arugula. Sprinkle with pepper.

via Bon Appetit