Make dessert outdoors with this Grilled S’mores Pizza — a simple, satisfying treat that delivers all the flavors of a classic campfire s’more.
*This post is brought to you by Rhodes Bake-N-Serv. Thanks for supporting the brands that make Dessert Now Dinner Later possible.
Summer is here and we’ve been cooking outside a lot — including dessert. My kids loved this Grilled S’mores Pizza. It combines a real yeast dough crust with chocolate-hazelnut spread, marshmallows, graham crackers and chopped chocolate for an ooey-gooey finish that’s perfect for warm evenings.
We’ve cooked savory pizzas on the grill before, like Barbeque Chicken and Buffalo Chicken pizzas, but I’d never tried a dessert pizza on the grill until now. It turned out to be a huge hit and is easy enough to make with minimal prep.
This recipe uses a thawed loaf of Rhodes White Bread dough for the crust, which is a great shortcut and the perfect size for a single pizza. The dough grills up with a light char and a tender interior, then gets topped right on the grill so everything melts together.
How to Grill S’mores Pizza:
Start by thawing one loaf of frozen dough according to package directions. Roll the dough into a circle on a piece of parchment paper; dust lightly with flour if it’s sticky. Meanwhile, roughly chop graham crackers and a chocolate bar into chunks, and warm the chocolate-hazelnut spread briefly in the microwave so it’s easy to spread.
Preheat a gas grill until it’s very hot, then lower the heat as much as possible. Lightly brush oil on one side of the dough and place that oiled side down on the grill. Cook 2–3 minutes until the dough puffs and the bottom is lightly golden. Brush the top with oil and flip it over.
Spread the warm chocolate-hazelnut spread over the cooked side immediately, then top with mini marshmallows, chopped graham crackers and chocolate pieces. Close the grill lid and cook 2–3 more minutes until the crust browns and the marshmallows puff and soften.
Transfer the pizza to a cutting board. Spray a pizza cutter with cooking spray so the melted marshmallow doesn’t stick, and slice while the pizza is still warm. Serve immediately for the best gooey texture.
My kids devoured this pizza — they thought it was the best thing ever. It’s a fun and fast way to enjoy campfire flavors without a fire pit, and it’s easy to customize with more or fewer toppings.
Grilled S’mores Pizza
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Ingredients
- 1 loaf Rhodes White Bread, thawed
- all-purpose flour, for rolling dough (if needed)
- 2 Tbsp oil (canola, vegetable, or olive)
- ½ cup chocolate hazelnut spread (Nutella)
- 3 cups mini marshmallows (about 5 oz)
- 4 graham crackers (full sheets), roughly chopped
- 1.55 oz Hershey’s Milk Chocolate Bar, chopped
Instructions
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Place frozen dough on a greased pizza pan, cover with sprayed plastic wrap and let thaw at room temperature for 4–5 hours.
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Roll the dough into a circle on parchment paper, using a little flour if needed.
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Chop graham crackers and chocolate into chunks. Warm the chocolate-hazelnut spread 15–30 seconds in the microwave until easily spreadable.
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Preheat a gas grill until very hot, then turn the heat down as low as possible.
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Brush oil on one side of the dough and place that side down on the grill. Cook 2–3 minutes until puffed and golden on the bottom. Brush the top with oil and flip.
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Spread the chocolate-hazelnut spread on the cooked side, then top with mini marshmallows, chopped graham crackers and chocolate pieces. Close the lid and cook 2–3 minutes more until marshmallows puff and the crust is golden.
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Remove from the grill to a cutting board, grease a pizza cutter with cooking spray to prevent sticking, and cut while warm. Serve immediately.
Notes
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