Grilled Smores Pizza Recipes

S'MORE PIZZA

Steps:

• Preheat the oven to 400 degrees F.
• Form the pizza dough into two 12-to-14-inch rounds, 1/4 inch thick. Bake, preferably on a pizza stone or pizza pan, for 4 to 6 minutes, or until just beginning to brown. Leave the oven at 400 degrees F.
• While the pizza crust is baking, toast the almonds in a medium dry skillet over medium-high heat. Transfer the almonds to a plate to cool.
• Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne and salt. Cook for 2 to 3 minutes, until the crumbs are well coated. Remove from the heat and set aside.
• For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice and serve. Repeat to make the second pizza.

GRILLED S'MORES

Steps:

• Set up a grill for indirect cooking over medium (see Cook's Notes below). Place 8 graham-cracker halves on cooler side of grill. Top 4 halves with chocolate and 4 with marshmallows. Cover grill and cook until chocolate melts and marshmallows soften, 3 to 5 minutes. Sandwich and serve immediately.

S'MORES PIZZA

Steps:

• Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges.
• Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY.
• Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows.
• Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted.
• Allow to cool slightly before serving.
• Garnish with chocolate syrup, if desired.

GRILLED PEANUT BUTTER S'MORES PIZZA

Steps:

• In a small bowl, combine the warm water, honey and yeast. Allow to sit for 10 minutes to proof the yeast. It should be foamy.
• In a large bowl, combine the flour, salt, olive oil and the yeast mixture. Stir with a wooden spoon until the dough begins to come together. Transfer to a lightly floured work surface and knead by hand until a soft smooth dough forms, about 5 to 8 minutes. Form the dough into a ball and place inside a lightly greased large bowl. Cover loosely with plastic wrap and a damp kitchen towel and allow to rest until doubled in size, for 2 hours.
• Once done, gently punch the dough down and then transfer to a lightly floured work surface. Cut into three even pieces and form into balls. Keep them covered with a kitchen towel.
• Working with one at a time, roll out into a rectangle or a circle. Brush the surface evenly with olive oil.
• Preheat a large stovetop grill pan or an outdoor grill over medium heat. Once hot, carefully place the pizza dough onto the grill, oil side down. Then brush the top side with oil as well. Cook until the dough begins to puff up slightly and grill marks form, about 5 to 8 minutes. Carefully flip over and continue to grill on the second side for about 3 to 5 minutes. Transfer to a baking sheet and then continue grilling the rest of the pizza dough.
• Spread the grilled pizza dough with peanut butter and then top with chocolate chips and marshmallows. Return to the grill and cook over low heat with the lid on until the chocolate has melted slightly and the marshmallows have browned somewhat. Keep an eye on it at this stage so that it doesn't burn. If you use a stovetop grill pan, you can do this stage in a preheated 350°F oven for 5 minutes.
• Transfer the pizza to a serving platter or large wooden cutting board and then top with the crumbled graham crackers. Slice and serve warm.