Every Friday is pizza night at our house. While that might seem a little mundane to some, it helps to take the pressure off of menu planning at the end of the work week. It also gives us an opportunity to highlight any seasonal vegetables that we pick up from the local farm stand. I wasn’t feeling particularly inspired to come up with a new combination for dinner last night, so we threw together some standards – pepperoni, pesto, and goat cheese (mozzarella for the kids). However, when I opened the pantry after dinner, a beam of sunlight streamed through the kitchen window and alighted on a jar of Nutella. It was practically wearing a halo and I could almost hear the angels singing. It was divine inspiration, I tell you.
Melt 2 tbsp of butter in a small bowl and lightly brush some butter on the dough.
Sprinkle the pizza stone with cornmeal and slide the pizza dough onto the stone. Bake until the dough is golden brown, 6 to 7 minutes. if you are using all four rounds, you may have to bake them in a couple of batches.
Spread 1/4 cup of Nutella on each pizza round. Spread 1/2 cup sliced strawberries on each pizza. Sprinkle each round with 1 tbsp sliced fresh basil.
Return the pizzas to the oven and bake for an additional minute. Remove the pizzas from the oven, let rest for 5 minutes, and cut each pizza into 4 wedges. Serve and swoon.