Top This: Nutella, Berry, and Ricotta Stuffed Pizza (à la Keste)

Top This

Learn how to work a new topping onto your pies.

Want to impress your pizza-loving lady this Valentine's Day? For this installment of Top This, Kesté pizzaiolo Roberto Caporuscio shows us how to make a pizza stuffed with nutella, berries, and ricotta.

The recipe was conceived by Roberto, but it was pastry chef Johnny Iuzzini of the Jean-Georges restaurant group who took this chocolatey dessert pizza to the next level.

It all started when Johnny and Roberto were messing around in the Kesté kitchen one evening (as chef friends often do). Johnny sprinkled fresh lemon juice and a pinch of sea salt over the berries and ricotta right before Roberto finished the pizza with a Nutella drizzle. The resulting pie was a clear hit: unapologetically decadent, but lightened by the creamy ricotta and citrus.

Click through the slideshow to find out how to make Roberto and Johnny's irrestistible dessert pizza at home.

What You'll Need (for one pizza)

  • 1 dough portion (Watch this video to learn how to make Neapolitan-style dough)
  • Nutella (If available, use Nutella imported from Italy)
  • Fresh blueberries, raspberries, and blackberries
  • Ricotta (If you live in NYC, Alleva Dairy makes stellar ricotta)
  • 1 lemon, halved
  • Sea salt
  • Confectioner's sugar


Kesté Pizza & Vino

271 Bleecker Street, New York NY 10014 (map) 212-243-1500