Salted Caramel Pretzel Party Pizza


12 Salted Caramel & Dark Chocolate Doughlicious Dough Balls

A little flour, for rolling

For the topping:

About 5 tbsp M&S Smooth Chocolate Hazelnut Spread (see tip)

To decorate:

Red M&Ms

White chocolate bars (eg kitkats, Ritter bars broken into pieces)


White chocolate buttons

Dark chocolate, melted

This is our kind of pizza! A giant cookie (with pieces of real dark chocolate and melting droplets of salted caramel) topped with chocolate hazelnut spread and your choice of chocolate, sweets and pretzels – can you think of anything more delicious?


???? Preheat the oven to 180ºC (160ºC fan) Gas 4. Grease and line an 8  in | 20 cm round tin with greaseproof paper.

???? Tip the  Salted Caramel & Dark Chocolate Doughlicious Dough Balls into a large bowl. Bring together, using your hands, to form one large ball.

???? Lightly dust a work surface  and rolling pin with flour and roll out into a circle just larger than the tin. Trim to fit the tin.

???? Carefully transfer into the base of the prepared tin, using the trimmings to press into the circle to create a flat cookie dough base (with no gaps). Prick with a fork.

???? Bake in the preheated oven for 12-15 minutes until cooked (make sure it doesn’t burn). Remove from the oven and leave to cool.

???? Carefully remove from the tin and peel off the greaseproof. Set onto a flat plate.

???? Top with Chocolate Hazelnut Spread, using the back of a spoon to spread in a smooth and even layer.

???? Top with your choice of white chocolate decorations, M&Ms, pretzels and white chocolate buttons. Finish with a drizzle of melted dark chocolate.

???? Cut into slices and enjoy!

Cook’s Tip

You can get creative with your toppings; dried fruit also works well (or your favourite sweeties!). If you prefer to make your own spread: blitz 150 g roasted hazelnuts, in a blender, until you have a smooth paste (scrape down the sides of the blender as necessary). This will take about 5 minutes. Spoon into a bowl, add 150 g icing sugar, 100 g chopped dark chocolate and 100 g chopped milk chocolate. Mix well. In a saucepan, heat 300 ml double cream with 40 g cocoa powder and 1 tsp vanilla extract. Slowly bring to a simmer, stirring to dissolve the cocoa powder. Remove from the heat and pour over the chocolate-hazelnut mixture. Stir until smooth and melted. Leave to cool completely before pouring into a jar and sealing. Keeps for up to a week.