As far as dessert pizzas go, Nutella has a pretty good corner on the market. But nothing says summer like S’mores assembled by messy fingers in the glow of the campfire, and adding freshly baked pizza dough to the equation of chocolate, toasted marshmallows, and graham crackers—well, that’s just an obvious win.
It’s unclear exactly who invented s’mores. There’s even debate around their origin stories. The recipe is often credited to Loretta Scott Crew and cited in the 1927 book, “Tramping and Trailing with the Girl Scouts” under the more formal name, “Some More,” and well-respected publications have tipped their caps to her over the years. But as S’mores blogger Chris Peters of S’more Scout has written, there's an earlier mention in a 1925 news article mentioning this now-familiar recipe as "Some-mores.”
Determining the first person to turn s’mores into pizza might be even harder. Chefs and pizza chains including Food Network personality Guy Fieri and Papa Murphy’s have tried their hands at it. This recipe was developed by Ooni pizza taste-testers Fred and Nancy Rodriguez, whose pizza we singled out as one of our favourites among 5,000 submitted to us in 2019. We like it for the savoury touch it brings with a drizzle of extra-virgin olive oil and its simple but delicious results.
Whether it’s a weekday or National S’mores Day (August 10th), if you’re looking to trick out your s’mores pizza consider a few other suggestions. For textural variation, consider adding chopped nuts or almond slivers as finishing garnishes or blending the graham crackers into a fine powder. Base alternatives could include a light pre-chocolate slathering of peanut butter or Marshmallow Fluff (if you can find it). Cayenne pepper, flaked sea salt, chili powder, and other savoury seasonings are ways to level up flavour and provide a truly special take on this indulgent pizza.
1 x 12” pizza
Active time: 20 minutes
250g pizza dough ball
1 tablespoon extra-virgin olive oil
50g dark chocolate, roughly chopped
70g small marshmallows
50g graham crackers (or plain digestive biscuits), crushed
1 tablespoon powdered sugar (icing sugar)
- Prepare your dough ahead of time
- Fire up your Ooni Pizza Oven. Aim for 400˚C (750˚F) on the baking stone (use the Ooni infrared thermometer to accurately check the temperature).
- Lightly dust your peel with flour or fine semolina then stretch out the dough to anywhere from 12 to 14 inches and lay it on your peel.
- Drizzle the pizza base with a little olive oil starting from the outside in, then sprinkle the dark chocolate evenly over the dough.
- Slide the pizza off the peel and into the oven. Cook for 1 to 2 minutes, turning every 20 seconds or so. Remove the pizza when it’s around 75% done, the crust should be cooked, but paler than you’d normally expect from a finished pizza.
- Immediately top the pizza with marshmallows and return it to the oven to finish cooking for another 30 to 60 seconds, turning regularly. Remove once the marshmallows are toasted to your liking.
- Finish the cooked pizza with crushed graham crackers. Dust with powdered sugar to finish, slice, and serve right away.