This weekend, Wood Fired Pizza plans to introduce a delicate little dough pocket filled with Nutella and ricotta to its diners. Pizzaiolo Peter Taylor, who founded the Tampa pizza restaurant in 2009, believes his 800-degree wood-fired oven can impart the same magical goodness into sweets as it does with pies.
Patrons can begin indulging in the dessert calzone on Sunday, Oct. 14, which is celebrated annually as National Dessert Day.
“This hazelnut, chocolate, New York ricotta cheese, powdered sugar confection is wrapped in our dough and baked crisp on the outside,” Taylor said in a statement. “It explodes on your palate. Life’s way too short not to take one of these babies down.”
Carefully made by hand, the new menu item calls for Taylor’s proprietary recipe, which wraps his signature Wood Fired Pizza dough around Nana’s cannoli cream and a generous schmear of the glorious hazelnut spread that is Nutella. He then pinches each end of the calzone tightly, slides it into the oven (where it bakes for three minutes) and quickly dusts the whole thing with powdered sugar.
“It should be served very hot to get that soft texture and flavor mix,” continued Taylor. “We rush it tableside right after it emerges.”
According to the pizzaiolo, other wood-fired desserts are expected to follow this Dessert Day treat. Be on the lookout.
