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S'mores Grilled Pizza

Start a new summer tradition with this homemade dessert pizza. Made with a grilled artisan pizza crust and all the traditional s’mores fixings plus a layer of chocolate hazelnut spread. The perfect dessert with your family or for your next get-together!
S'mores Grilled Pizza
Yield 1 grilled pizza

Ingredients

  • Grilled pizza crust (recipe link below)
  • Sugar in the raw
  • Nutella (or chocolate chips)
  • Graham crackers (crushed)
  • Marshmallows (small)
  • Chocolate syrup
  • Powdered sugar

Instructions

  • Grilling directions
  • Preheat gas grill and stone to 425-450˚F.
  • Sprinkle sugar over the crust, leaving about 1-inch around the edge. Using a pizza peel, slide crust onto hot stone. Close grill cover and cook about 4 minutes. Transfer crust to cooling rack.
  • Spread a layer of Nutella over caramelized sugar. Add crushed graham crackers and marshmallows. Place pizza back on hot stone, close grill cover and cook for 1-2 minutes - until marshmallows are a toasty brown. Transfer pizza back to cooling rack. Dust with powdered sugar. Slice pizza and enjoy!
  • Oven directions
  • Place 2 pizza stones in oven, one on bottom rack, one on top rack. Preheat oven and stones to 425-450 ˚F.
  • Lightly spray or brush water on crust. Sprinkle sugar over the crust, leaving about 1-inch around the edge. Using a pizza peel, slide crust onto bottom stone. Cook about 1-2 minutes. Transfer crust to a cooling rack.
  • Spread a layer of Nutella over caramelized sugar. Add crushed graham crackers and marshmallows. Place pizza back on hot stone, close grill cover and cook for 1-2 minutes - until marshmallows are a toasty brown. Transfer pizza back to cooling rack. Dust with powdered sugar. Slice pizza and enjoy!

Notes

You can substitute chocolate chips for the Nutella. Add them along with the sugar and cook until melted. Then continue with the recipe.
If using a charcoal grill, preheat to 500˚F. Par-bake crusts directly on grill. Place stone over indirect heat until hot. Bake pizza until toppings are done and crust is lightly browned.
Recipe in partnership with Leo Spizzirri.