Preheat your oven to 400˚F. Oil a (preferably rimless) baking tray and set aside.
On a clean and floured work surface, roll out your pizza dough using a floured rolling pin or stretch the dough using your hands. Turn the dough as you stretch it ensuring that it is not sticking to your work surface, adding more flour to the surface if need be. Shape your dough into the form of a heart. Transfer to your baking tray or carefully onto your heated pizza stone if using one. Bake in the oven for 10- 15 minutes or until you see the dough has cooked through. The base of the pizza should be starting to color and when tapped should sound hollow. Remove the cooked base from the oven and allow to cool.
When ready to serve, place your finely chopped white chocolate into a heat-proof bowl and place over a pot of simmering water. Leave until the white chocolate has melted and is a smooth consistency. Remove the bowl from the pot of water and allow to cool slightly. Transfer the melted white chocolate to a small ziploc bag or small piping bag and set aside.
Place your cooked heart pizza on a large board or serving platter. Spread the nutella all over. Top with the halved raspberries and kiwi pieces. I like to use a small heart shaped cutter to cut out hearts from the kiwi slices. This is optional. Snip a small hole at the bottom or your piping bag or at the corner of your ziploc bag and drizzle the white chocolate all over the pizza. Enjoy immediately!
To see me make this nutella pizza, watch the video below:
You can also stretch out your dough directly on your oiled baking tray if you find that easier.
It is fine to bake the pizza base in advance and then set aside until you are ready to serve. Once you add the spread and fruit to the pizza, it is best eaten immediately as the fruit will weep slightly onto the nutella spread if left for too long.