This fun dessert will thrill the grown-ups as well as the kids at your next tailgate or party. Who doesn’t love s’mores?! And this recipe takes them to a whole new level. Enjoy…. and Go Royals!
- ½ cup all-purpose flour, for rolling
- 2 thin crust pizza dough (recipe follows)
- ¼ cup cornmeal coarsely ground
- ¼ cup almonds, chopped
- 3 tablespoons butter, unsalted
- 1 package graham crackers, crushed
- ½ teaspoon ancho chili powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- 3 cups mini marshmallows, divided
- 8 ounces Belgian dark chocolate pistoles
Preheat oven to 450 degrees.
Sprinkle the flour on a work surface and roll out each piece of dough into a 10-12-inch round, 1/8-inch thick. Dust a pizza peel with cornmeal and slide onto the pizza stone. Bake for 6 to 8 minutes or until just beginning to brown.
While pizza crust is baking, in a small sauté pan add the almonds and toast over medium heat for 1 to 2 minutes. Remove to a plate and set aside.
In the same pan melt the butter. Add graham cracker crumbs, chili powder, cayenne pepper, and salt. Sauté for 2 minutes. Remove from pan and set aside.
Take the pizza dough from oven and top with half of the marshmallows, randomly place chocolate over marshmallows. Return to the oven and bake for 3 to 5 minutes or until marshmallows are puffed and lightly browned. Remove from oven and sprinkle with half of the graham cracker mixture and top with half of the toasted slivered almonds. Repeat the process for the second pizza. Let the pizzas rest for 3 to 4 minutes before slicing. Serve.
- 1-¼ cups water (100 degrees)
- 2 teaspoons instant yeast
- 1 ½ tablespoons olive oil
- 1 tablespoon honey
- Pinch of salt
- Pinch of white pepper
- 4 cups all-purpose flour
- Corn meal, for dusting pan
In an electric mixer bowl fitted with a whisk attachment add water, yeast, oil, honey, salt, and pepper. Mix together. Gradually add the flour on low speed until the dough pulls away from the sides of the bowl. Turn up to medium speed and mix for 7 minutes. (If kneading by hand, knead for 10 minutes, moving the dough around the counter with a kneading motion to develop a smooth and slightly tacky product.)
Remove the dough from the mixer bowl and place in a lightly greased bowl. Cover loosely and let dough rise for 30 to 45 minutes or until doubled in size.
Punch down dough and remove from bowl. Divide dough into 8 pieces for individual pizzas (or in half for 2 large pizzas). Roll pieces of dough into nice round shapes. Lightly flour each piece and roll out to a thickness of about ¼-inch. Place on sheet pan dusted with cornmeal. Top with desired ingredients, being careful not to load too many toppings on the crust or it will not cook evenly.
Bake at 450 degrees for 8-10 minutes or until done. Let cool a few minutes and enjoy.
Makes 2 large crusts, or 8 individual pizzas.
NOTE: This dough could also be used to make focaccia bread. Roll dough to a thickness of ½ inch. Brush top of dough with olive oil and sprinkle lightly with salt and pepper, rosemary, and asiago or parmesan cheese. Cover and let proof 15 minutes.