There’s something magical about the combination of chocolate, marshmallows, and graham crackers—it’s nostalgia in every bite. But what if we took that classic campfire treat and turned it into a show-stopping dessert pizza? That’s exactly what we’re doing today. This recipe is all about crispy, buttery crust, melty chocolate, and perfectly toasted marshmallows. It’s the kind of dessert that disappears fast, so make sure you’re ready to claim your slice before it’s gone.
Essential Ingredients & Tools
Ingredients
- 1 ½ cups all-purpose flour – The foundation of our crust.
- ⅓ cup granulated sugar – Just enough sweetness to balance the chocolate.
- ½ teaspoon baking powder – For a little lift.
- ¼ teaspoon salt – To enhance all the flavors.
- ½ cup cold butter, cubed – The secret to a flaky, tender crust.
- 1 large egg yolk – Adds richness and helps bind the dough.
- 1 teaspoon vanilla extract – A warm, aromatic touch.
- 1 ½ to 2 cups chocolate chips – Semi-sweet is my go-to, but dark works too.
- 2 to 3 cups mini marshmallows – Because bigger isn’t always better when it comes to even toasting.
- ¼ cup graham cracker crumbs (optional) – For that classic s’mores crunch.
Tools You’ll Need
- 12-inch pizza pan – Or a baking sheet if that’s what you’ve got.
- Parchment paper – Lifesaver for easy removal.
- Pastry cutter or fork – For cutting in the butter.
- Microwave-safe bowl – Or a double boiler if you’re feeling fancy.
- Kitchen torch (optional) – Because playing with fire is fun (and effective).
How to Make The Ultimate S’mores Dessert Pizza
1. Preheat & Prep
Fire up your oven to 350°F (175°C)—this is the sweet spot for a golden crust without over-browning. Line your 12-inch pizza pan with parchment paper, letting a little hang over the edges. Trust me, this makes cleanup a breeze. If you’re using a baking sheet, a quick grease will keep things from sliding around.
2. Make the Dough
In a medium bowl, whisk together the 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt. Now, grab that ½ cup cold butter, cubed and cut it into the flour mixture until it looks like coarse crumbs. You can use a pastry cutter, but honestly, your fingers work just fine—just work quickly so the butter stays cold.
In a small bowl, mix the 1 large egg yolk and 1 teaspoon vanilla extract, then stir it into the flour mixture until clumps form. Don’t overwork it—this isn’t bread dough. We want tender, flaky layers, not toughness.
3. Press the Crust
Dump the dough onto your prepared pan and press it into a ¼-inch-thick circle, leaving a slight rim around the edges. This little wall keeps all that chocolate and marshmallow goodness from spilling over. For extra crispness, brush the edges with melted butter (optional, but highly recommended). Prick the center with a fork to prevent air bubbles.
Pro Tip: If your kitchen is warm, pop the pan in the fridge for 10 minutes before baking. This keeps the butter from melting too soon, which means a flakier crust.
4. Bake the Crust
Slide it into the oven for 18–22 minutes, until golden and firm to the touch. A slightly overbaked crust is better than an underbaked one—nobody wants a soggy bottom. Let it cool for 10 minutes (but keep the oven on—we’re not done yet).
5. Melt the Chocolate
Microwave the 1 ½ to 2 cups chocolate chips in 30-second bursts at 50% power, stirring between each round. Half power keeps it from scorching. If it gets too thick, a teaspoon of neutral oil will smooth it right out.
6. Assemble the Pizza
Spread the melted chocolate over the warm crust, leaving a ½-inch border. The warmth helps the chocolate cling. Now, pile on those 2 to 3 cups mini marshmallows, pressing lightly so they stick. Work fast—the chocolate sets as it cools.
Pro Tip: Keep marshmallows away from the very edge where you’ll slice—it makes cutting cleaner.
7. Toast the Marshmallows
- Broiler Method: Place the pizza 6 inches under the broiler for 1–3 minutes, rotating halfway. Watch it like a hawk—marshmallows go from golden to black in seconds.
- Torch Method: Hold a kitchen torch 4–6 inches away and sweep in circles for even browning. More control, less risk of burning.
8. Garnish & Serve
Sprinkle with ¼ cup graham cracker crumbs for that nostalgic crunch. Let it sit for 5–10 minutes before slicing—this helps the chocolate set just enough to keep things neat. Serve warm for maximum gooeyness!
Chef’s Wisdom
- Crust Perfection: Tap it—if it sounds hollow, it’s ready. Undercooked crust turns soggy under toppings.
- Marshmallow Mastery: Space them out—crowding leads to uneven melting. If using large marshmallows, cut them in half (sticky side down) for better toasting.
- Chocolate Fix: If it seizes (gets grainy), stir in a teaspoon of oil to bring it back to life.
Storage & Freshness Guide
- Leftovers? Store at room temp in an airtight container for up to a day, but honestly, it’s best fresh.
- Reheating: Warm slices at 300°F (150°C) for 5–8 minutes to revive the gooey factor. Skip the microwave—it ruins the texture.
- Freezing? Not ideal. Marshmallows turn weirdly chewy.
Ingredient Variations and Their Impact
- Dark Chocolate & Sea Salt: Swap semi-sweet for dark chocolate and finish with flaky salt.
- Peanut Butter Lover’s: Mix in peanut butter chips or drizzle with warm PB before adding marshmallows.
- Graham Cracker Crust: Replace ¼ cup flour with graham crumbs and add a pinch of cinnamon.
Perfect Pairings
Complementary Dishes
- Vanilla Ice Cream: A scoop alongside warm pizza creates a hot-cold contrast. The creaminess tempers the sweetness, while vanilla echoes the marshmallows’ flavor.
- Whipped Cream: Light and airy, it mimics the fluffiness of toasted marshmallows. Add a hint of bourbon for an adult twist.
Drinks
- Cold Milk: Classic and comforting, milk’s fat content coats the palate, balancing chocolate intensity.
- Moscato: This lightly sparkling wine’s peach and honey notes complement the dessert’s sweetness without overpowering.
Something Sweet
- Fresh Berries: Serve with strawberries or raspberries for a refreshing, tart contrast.
- Espresso: A shot of dark roast coffee cuts through richness, offering a bitter counterpoint.
This dessert pizza is a guaranteed crowd-pleaser—whether it’s for a party, a cozy night in, or just because you deserve something delicious. Now go forth and make some magic!
The Ultimate S’mores Dessert Pizza: A Gooey, Chocolatey Masterpiece
Indulge in a S'mores Dessert Pizza with Chocolate and Marshmallows—crispy crust, melty chocolate, and toasted marshmallows. Perfect for sharing! Try it now.
Ingredients
For the Crust:
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1 ½ cups all-purpose flour
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⅓ cup granulated sugar
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½ teaspoon baking powder
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¼ teaspoon salt
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½ cup cold butter (cubed)
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1 large egg yolk
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1 teaspoon vanilla extract
For the Topping:
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1 ½ to 2 cups chocolate chips
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2 to 3 cups mini marshmallows
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¼ cup graham cracker crumbs (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a 12-inch pizza pan with parchment paper.01
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Whisk 1 ½ cups all-purpose flour, ⅓ cup granulated sugar, ½ teaspoon baking powder, and ¼ teaspoon salt in a bowl. Cut in ½ cup cold butter, cubed until mixture resembles coarse crumbs.02
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Mix 1 large egg yolk and 1 teaspoon vanilla extract, then stir into flour mixture until clumps form.03
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Press dough into a ¼-inch-thick circle on prepared pan, leaving a slight rim.04
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Bake for 18–22 minutes until golden. Cool for 10 minutes.05
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Melt 1 ½ to 2 cups chocolate chips in microwave at 50% power in 30-second bursts, stirring between each.06
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Spread chocolate over crust, leaving a ½-inch border. Top with 2 to 3 cups mini marshmallows.07
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Toast marshmallows under broiler for 1–3 minutes or with a kitchen torch.08
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Sprinkle with ¼ cup graham cracker crumbs, let sit for 5–10 minutes, then slice and serve.09
