I think people are familiar with the concept of Fruit Pizzas and this is a similar idea but with all the flavors of S'mores. Now, I've seen S'mores Pizza recipes on the internet before but they all seem to incorporate a chocolate chip cookie dough or regular pizza crust topped with graham crackers. I've also seen homemade Graham Cracker recipes floating around, too. So why oh why has nobody COMBINED the two recipes together yet so that the crust itself is a graham cracker cookie?? Or if someone has thought of this before, I haven't seen it. Either way, let me feel special for feeling like I invited the idea ;).
I wasn't sure how much cookie dough I would need for the crust so I just went with an entire recipe worth. I prefer a soft cookie with slightly crunchy exterior. The cookie crust worked out perfectly for me as written - just like I had envisioned. I'd venture to say it was about 1/4 inch thick after it was baked. If you like your cookies really crunchy like a real graham cracker, perhaps use 1/2 - 3/4 of the dough, spread it thinner, and/or bake it longer....play with the idea and let me know what works since I haven't tested this myself!
I LOVED this dessert pizza. I seriously went back for seconds...and then thirds. We left the pizza outside in the sun while we played outside and this kept it nice and gooey...the best way to enjoy s'mores! I was also amazed at how quickly the marshmallows toasted in the oven under the broiler (just 5 quick minutes!). I might toast marshmallows this way just to eat. Mmmm...gooey marshmallow centers with toasty outsides. I'm salivating just thinking about this pizza. Good thing we ate it all or I'd be going for fourths!
S'mores Pizza with Graham Cracker Cookie Crust
|Wow iPhone photos are actually pretty good! Natural lighting really is the key to a quality photo! I only wish that I was able to take advantage of it more often but my day job usually gets in the way of that...|
For the Graham Cracker Cookie Crust
- 2 cups plus 2 Tablespoons (300g) all-purpose flour
- 1/2 cup (75g) whole wheat flour or whole wheat pastry flour
- 1 cup (176g) brown sugar, lightly packed
- 1 teaspoon (6g) baking soda
- 3/4 teaspoon (4g) kosher salt
- 7 Tablespoons (100g) unsalted butter, cut into cubes and frozen (at least 20-30 minutes)
- 1/3 cup (114g) mild-flavored honey
- 5 Tablespoons (77g) milk, whole preferred
- 2 Tablespoons vanilla extract
For Topping the Pizza
- 1 cup bittersweet chocolate chips
- 1 Hershey's milk chocolate candy bar, cut into bite sized pieces
- 2 1/2 cups marshmallows (mini or regular sized cut into small pieces)
- Preheat oven to 350 degrees. Cut a piece of parchment paper to fit a 14" round pizza pan. Hint: I tore off a piece of parchment big enough to fit the pan then laid it on top of the pan and ran my fingernail around the inner edge of the pizza pan to get the correct size. Then, I just cut along the crease marks!
- Make the graham cracker cookie dough crust, combine the flours, brown sugar, baking soda, and salt in the bowl of a food process fitted with the metal blade. Pulse to blend. Add in the butter, pulsing in short bursts until the mixture resembles coarse meal. If you don't have a food processor, you can also use a mixer, pastry cutter, or in a real pinch - two forks.
- In a liquid measuring cup, combine the honey, milk, and vanilla. Whisk to blend. Add the liquid to the bowl of the food processor and process just until the dough has come together. The mixture will be fairly sticky.
- Form the dough into a ball and press it into the prepared pizza pan. It doesn't have to be perfectly even because the dough will spread as it bakes. Bake for 18-23 minutes or until cookie is evenly browned and just crisped. Remove from oven. Switch your oven to the broiler and if necessary, move the rack to the highest position.
- Top the hot pizza with chocolate chips, chopped candy bar, and marshmallows. Feel free to use more or less of each to suit your tastes. Put the topped pizza back into the oven for about 5 minutes until marshmallows are toasted. Watch carefully and take care not to burn it...mine honestly got a bit more toasty than I personally intended!
- Slice into pizza wedges and serve warm to enjoy. If you're like me, serve outside in the summer sun so it stays gooey longer...that is, if it even lasts that long. You're welcome!