S'Mores Pizza

Do y'all remember those dessert pizzas at Pizza Inn?  Yeah, this is the adult version you've been waiting for.  Gooey & Melty S'Mores on a pizza crust.  It's magical. 

Disclaimer: 

Making a s’mores pizza is a “choose your own adventure” type level of difficulty.  It can be as easy or as complicated as you like, the end result will be the same-- gooey, melt-y S’mores on top of your favorite pizza crust. 

Special Equipment

1.  A Pizza Stone.  This recipe uses a pizza stone, but if you don’t have a pizza stone, just use a pizza pan.
2. Pizza Peel.  The Pizza peel is critical for using a pizza stone and not burning yourself.  Ask me how I know. 
3. Flour/Cornmeal Mix. So that the pizza doesn’t get stuck to the pizza peel.   I use a 50% mix of 00 flour + brown rice flour.  I know that most people don’t have all of this extra flour. You can use regular flour or even cornmeal to create a layer between the dough so that the pizza  doesn’t get stuck to the peel. 

How to Make a S’Mores Pizza

Start with your favorite pizza crust. 

My go-to pizza crust is from the New York Times.   I like this recipe because it creates those lovely air bubbles with a crisp, chewy bottom. Because I love baking bread, this recipe requires a bit of prep work.  The dough rises overnight in the refrigerator.  I know. I know. 

This recipe also includes a step where you put each ball of dough in a quart-size ziploc bag, which means that if you don’t use them all, they are already packaged and ready for the freezer if you don’t need them all. 

If you don’t love an overnight rise or don’t want to make fresh pizza dough-- store bought is fine.  The crust is going to be covered in marshmallows and chocolate anyway. 

Another note about the dough-- you aren’t going to add any extra sugar to the crust.  The toppings are SO sweet that the normal crust adds a nice savory balance.  It doesn’t make sense until you try it, but trust me, it's amazing.

Gather your S’Mores Toppings

For this pizza, I went with the classic S’mores combination:  chocolate, graham crackers and marshmallow.   I went with a 60% Dark Ghiradelli chocolate bar, store bought graham crackers (though making them is fun) and jumbo marshmallows. 

What I love about s’mores pizza is that you can customize this to make it however you want.  I think salted caramel could be fun or even a little raspberry or strawberry jam!

Preheat the Oven

If you are using a pizza stone, readjust the rack so that it’s on the highest level and place the pizza stone in the center of the rack.  Turn the oven to its highest temperature and let the stone heat for at least 30 minutes.  Do not start assembling the pizza until the stone is as hot as you want it. 

Assembling!

Sprinkle the extra flour on the pizza peel and set aside. Then roll or stretch the dough to the desired thickness and pizza shape.   For whatever reason, I cannot stretch pizza dough into a circle-- it is always some sort of rectangle (shrugs).  Place the finished dough onto the pizza peel and then  brush a thin layer of olive oil all over the pizza dough.  Finally sprinkle all of the chopped chocolate evenly across the dough.    Slide the pizza into the oven and bake for 4-6 minutes.  The dough should be set, but not done all the way. 

Remove the dough from the oven and sprinkle a generous layer of graham cracker crumbs on top of the chocolate, followed by the graham cracker crumbs.  Return the pizza to the oven for another minute.  BUT STAND THERE FOR THE ENTIRE TIME.  DO NOT MULTITASK.  If you multitask you are going to set some marshmallows on fire.  Again, ask me how I know. 

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Remove the pizza from the oven and let it cool slightly on a wire rack before cutting. Enjoy it warm while it’s melty and gooey.