Taste of Today Recipes

Taste of Today Recipes

S’mores Pizza

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    NEWSLETTERS

    NBCConnecticut.com

    This recipe makes about five 8-inch portions.

    Ingredients

    • 1½ Cups Water-lukewarm
    • 2 ½ tsp. Instant or Rapid Rise Yeast (1 packet)
    • 2 tsp. Canola Oil
    • 1 Tbsp. Sugar
    • 3½ Cups All-Purpose Flour
    • 2 tsp. Kosher Salt
    • 1 ½ Cups Chocolate Chips
    • 1 ½ Cups Mini Marshmallows
    • 5 Graham Crackers-crushed

    Instructions

    • In large bowl, or electric mixer bowl, combine the water, yeast, and sugar. Stir well to dissolve.
    • Combine the flour with salt, mixing to incorporate. Add the flour-salt mixture to the bowl of water and yeast a half of a cup at a time, stirring to incorporate. If dough seems a little too sticky, add an additional half of a cup of flour. Turn out onto a lightly floured table, and knead for about 5 minutes until smooth.
    • Place the dough in an oiled bowl, cover, and let rise in a warm location until doubled in volume, about 45 minutes.
    • Punch down dough to flatten it, and divide the dough into 5 equal portions, roll each into a ball, and place on an oiled cookie sheet a few inches apart so when they rise again, they won’t touch each other. Lightly oil the tops of the dough, and let rise again until about doubled, about 25 minutes. Dough is now ready to bake. The dough can be held covered with plastic wrap in the refrigerator for up to a day until you’re ready to bake.
    • Preheat an oven with a pizza stone on the bottom rack to 500°f for about 20 minutes. Using a counter dusted with flour, flatten one dough portion at a time. Gently stretch into an 8” circle. Transfer the circle onto a pizza peel dusted heavily with cornmeal. Top the pizza with 1/5th of the chocolate chips, marshmallows and crushed graham crackers. Transfer pizza to the pizza stone and bake for about 5-8 minutes or until golden brown and toppings are bubbly. Remove from the oven, let cool 3 minutes and cut into portions. Repeat with the other portions and enjoy!

    Visit the Lincoln Culinary Institute website.