Preheat your oven to 350°F and grease a 12-inch round pizza pan or similar-sized baking sheet. In a large bowl, cream together the softened butter and granulated sugar for 1-2 minutes until light and fluffy—this incorporates air for a tender crumb. Add the vanilla extract and room-temperature eggs one at a time, beating well after each addition to fully incorporate. In a separate bowl, whisk together the flour, sifted cocoa powder, salt, and espresso powder. The espresso powder won't make the brownie taste like coffee; instead, it deepens and intensifies the chocolate flavor. Fold the dry mixture into the wet ingredients until just combined, then spread the batter evenly about 1/2 inch thick across your prepared pan. Bake for 15-20 minutes until a toothpick inserted in the center comes out with just a few moist crumbs—you want it fudgy, not dry. Remove from the oven and let cool completely to room temperature before moving to the next step.

While the brownie crust bakes and cools, beat the softened cream cheese and hazelnut spread together in a medium bowl for 1-2 minutes until completely smooth and well combined. I like to use a hand mixer or stand mixer for this to ensure there are no lumps of cream cheese remaining. The mixture should be spreadable and uniform in color. Set aside at room temperature until ready to assemble.

In a small saucepan, combine the water, corn starch, and sugar, whisking to break up any lumps. Heat the mixture over medium heat, stirring frequently, until it comes to a gentle boil and thickens (about 2-3 minutes). The mixture should coat the back of a spoon. Remove from heat and stir in the strained strawberry jam and lemon juice, mixing until smooth. Let the glaze cool to room temperature—it will continue to thicken slightly as it cools. This glaze will give your fruit a beautiful glossy finish while keeping it fresh.

Spread the Nutella cream cheese mixture from Step 2 evenly over the cooled brownie crust from Step 1, working it into an even layer that goes all the way to the edges. This creates a rich, hazelnut-flavored foundation for your fruit topping. Prepare your fresh berries by having them sliced or whole and ready to arrange.

Arrange the sliced strawberries, blueberries, and raspberries over the Nutella layer in a decorative pattern—feel free to get creative here. Once all the fruit is arranged, gently brush or spoon the cooled glaze from Step 3 over the fruit, making sure to coat each berry lightly. This not only adds shine and a beautiful appearance, but also helps protect the fruit from browning and keeps it fresh longer.

In a small microwave-safe bowl or over a double boiler, melt the semi-sweet chocolate chips with the whole milk, stirring until smooth and pourable. Let it cool for just 1-2 minutes so it's not scorching hot but still fluid enough to drizzle. Using a fork or small whisk, drizzle the chocolate decoratively over the entire pizza in a crisscross pattern or thin lines. The chocolate will add a final touch of richness and elegance to your creation. Serve immediately or refrigerate for up to a few hours before serving. I find this pizza tastes best when served chilled or at room temperature, as it brings out the contrast between the fudgy brownie, creamy Nutella layer, and fresh fruit.