This Dessert Pizza with no-knead brioche dough is a game-changer for sweet cravings and effortless baking. The soft, pillowy base bakes to golden perfection in just 20 minutes, offering a melt-in-your-mouth texture. Topped with creamy spreads, fresh fruits, or decadent chocolate, it’s a customizable treat that feels indulgent yet approachable. Perfect for busy bakers, the dough comes together in 30 minutes with minimal effort, letting you focus on the fun part—decorating!
Every bite is a delightful mix of buttery richness, subtle sweetness, and vibrant toppings that burst with flavor. Whether you’re hosting a gathering or treating yourself, this dessert pizza is as visually stunning as it is delicious. In under an hour, you’ll have a showstopper that’s sure to impress and satisfy. It’s the kind of recipe that feels like a warm hug—simple, comforting, and utterly irresistible.
Ingredients for Dessert Pizza (No-Knead Brioche Dough)
- 2 cups (250g/9oz) all-purpose flour (plain flour works too)
- 7 tbsp (100g/3 ½ oz) dairy butter, melted
- ⅓ cup (5 tbsp/70g/2 ½ fl oz) milk, at room temperature
- 2 eggs
- 2 ½ tbsp (50g/2 oz) honey (or substitute with sugar)
- 1 tsp salt
- 1 tsp instant dried yeast
- Pizza Toppings:
- Nutella (softened for easy spreading)
- Banana, sliced
- Mini marshmallows
- Salted caramel sauce (for drizzling)
Step-by-Step Instructions
- Mix the dry ingredients: In a large bowl, combine the flour, instant yeast, and salt. Stir well.
- Prepare the wet ingredients: In a separate bowl, whisk together the eggs, honey, milk, and melted butter until smooth.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Mix enthusiastically for 30 seconds until the dough is smooth and lump-free.
- First rest: Cover the bowl and let the dough rest at room temperature for 2 hours.
- Knock out the air: After 2 hours, use a spatula to gently deflate the dough. This strengthens the gluten. Cover again and refrigerate for at least 12 hours (preferably overnight, up to 48 hours).
- Bring to room temperature: When ready to bake, take the dough out of the fridge and let it sit at room temperature for easier handling.
- Shape the dough: On a well-floured surface, roll the dough into a 9×9 inch square (or larger if desired). If the dough resists, let it rest for 10 minutes before rolling again.
- Prepare for baking: Transfer the rolled dough to a parchment-lined baking tray.
- Add toppings: Spread a generous layer of softened Nutella over the dough. Top with banana slices and mini marshmallows.
- Bake: Preheat the oven to 375°F (190°C). Bake for 20 minutes or until the crust is golden brown.
- Finish and serve: Drizzle with salted caramel sauce, slice, and enjoy!
Creative Topping Ideas for Your Dessert Pizza
While Nutella, bananas, and marshmallows are a classic combo, don’t be afraid to get creative! Try spreading a layer of peanut butter or cookie butter instead of Nutella. For fruit lovers, add sliced strawberries, kiwi, or blueberries. Craving something indulgent? Sprinkle on chocolate chips, crushed cookies, or toasted coconut flakes. The possibilities are endless!
How to Store and Reheat Your Dessert Pizza
If you have leftovers (unlikely, but possible!), store them in an airtight container in the fridge for up to 2 days. To reheat, pop a slice in the oven at 350°F (175°C) for 5-7 minutes or until warm. Avoid microwaving, as it can make the crust soggy. For best results, enjoy fresh!
Time-Saving Tips for Busy Bakers
Short on time? You can skip the overnight refrigeration, but the dough won’t be as flavorful or easy to handle. Instead, let it rest at room temperature for 2-3 hours before shaping. Alternatively, prepare the dough ahead and keep it in the fridge for up to 48 hours—perfect for planning ahead!
Essential Equipment for Perfect Dessert Pizza
To make this recipe a breeze, you’ll need a large mixing bowl, a rolling pin, and a baking tray lined with parchment paper. A kitchen scale is also helpful for precise measurements, especially with sticky ingredients like honey. Don’t forget a sharp knife for slicing bananas and a spatula for spreading toppings!
Common Questions Answered
Can I use active dry yeast instead of instant? Yes, but you’ll need to activate it in warm milk first. Can I make this gluten-free? Swap the all-purpose flour for a gluten-free blend, but the texture may vary. What if I don’t have honey? Substitute with maple syrup or granulated sugar. Happy baking!
Dessert Pizza (No-Knead Brioche Dough)
Ingredients
Dough Ingredients
- 2 Cups all purpose flour / plain flour
- 7 tlbps dairy butter, melted
- ⅓ cup milk at room temperature (5 tablespoons/70g/2 ½ floz)
- 2 eggs
- 2 ½ tablespoons 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!
