Pinsa with Nutella is one of those desserts that need no introduction: it takes just a few minutes to prepare, smells like a celebration, and delights both kids and adults. Let’s see how to make it perfectly—and how to level it up with simple yet irresistible pairings.
How to make Pinsa with Nutella: start with the basics
When trying to impress guests, we often aim for something elaborate and flashy. But with Nutella you don’t need much else. Just grab a good Di Marco pinsa base, heat it in the oven, and you’re done. It’s the ideal dessert when you’re hungry, craving something sweet, and want to make it at home without overcomplicating things.
Preparation couldn’t be easier:
- Preheat the oven to 250 °C (480 °F);
- Bake the pinsa for 5 minutes until golden (but not burnt);
- Spread Nutella after baking: this is the one thing to remember. The residual heat from the pinsa will melt it perfectly without burning it.
Why make a Pinsa with Nutella?
The most obvious answer would be: because it’s ready in 5 minutes—and let’s be honest, who doesn’t love Nutella? True, but there’s more to it.
The combination works so well because it strikes a unique balance: Nutella is rich and indulgent, while the pinsa—with its light, airy texture—lightens the bite. The crispiness of the base adds a perfect contrast.
It’s a simple dessert, but when done right, it’s surprisingly harmonious.
How many calories are in a Nutella pinsa?
This treat is quick and delicious, but knowing the calories can help you enjoy it mindfully—without guilt.
A classic Di Marco pinsa base weighs 230 grams and provides about 530 kcal. Add Nutella: 100 grams give 539 kcal, so a full Nutella pinsa adds up to around 1,000 calories. Of course, this varies depending on how much you use and the size of the base.
Sure, some love enjoying the whole pinsa solo—and it’s a truly memorable experience. But more often, it’s shared: split into four slices, each brings about 250 kcal. A sweetness that fits just fine into a balanced diet.
4 delicious and irresistible variations of Nutella pinsa
Nutella is the star ingredient, but that doesn’t mean it has to be the only one. A simple twist is all it takes to turn a sweet pinsa into a real dessert.
No fancy recipes here—just little extras that take 2–3 more minutes. Total time: 7–8 minutes. Taste: next level. These combos are tested, simple, and always loved.
Pinsa with Nutella, strawberries and chocolate shavings
This is the perfect variation when you want something rich but also fresh.
The sweetness of Nutella pairs beautifully with the natural tartness of strawberries, which balance the flavor and make the dessert lighter. Chocolate shavings are optional—but if you add them, they give that final touch: crunchy, elegant, and effortless.
Preparation:
- Bake the pinsa for 5 minutes;
- Spread Nutella while the base is still hot;
- Add sliced fresh strawberries;
- Top with dark, milk, or white chocolate shavings.
Pinsa with Nutella, banana and hazelnut crumble
A winning combo: banana and Nutella always go well together. The texture becomes creamy, soft, and indulgent. Perfect for a sweet breakfast or a quick dessert after a long day.
For an extra crunch, add toasted hazelnut crumble. The nutty aroma brings a gianduja-like flavor that takes it up a notch.
Preparation:
- Bake the pinsa for 5 minutes;
- Spread Nutella evenly;
- Add thin banana slices;
- Sprinkle with toasted hazelnut crumble.
Pinsa with Nutella and coconut
This tropical version is reminiscent of a Bounty bar—summer vibes in every bite. The fragrant coconut contrasts beautifully with the chocolate hazelnut spread. It’s a simple mix, but often surprises those trying it for the first time, adding freshness and lightness to the dessert.
It’s also one of the quickest to prepare: a generous sprinkle of shredded coconut is enough to create a round, aromatic, irresistible flavor. Want to push it further? Add a few pieces of dark chocolate.
Preparation:
- Bake the pinsa as usual (5 minutes);
- Spread Nutella;
- Sprinkle with shredded coconut;
- Add a few pieces of dark chocolate (optional).
Pinsa with Nutella, pistachio and sweet ricotta
This is a next-level variation—without any extra fuss. The sweet ricotta adds depth and creaminess, giving the dessert that refined pastry-shop feel.
Pistachios work like magic: they add a sophisticated touch, a bit of crunch, and a bright green look that turns a simple dessert into a share-worthy treat. Or not—you might want to keep it all to yourself.
Preparation:
- Bake the Di Marco pinsa for 5 minutes;
- Spread a thin layer of sweetened ricotta (just a spoonful of powdered sugar is enough);
- Add Nutella and gently spread from the center outward;
- Top with chopped pistachios.
