S’mores Pizza
August 8, 2012 in cookie
You remember that time I made that list of things I wanted to accomplish and then procrastinated about actually doing it? Oh… which time, you ask? You smartypants, you! I mean the most recent time.
One of the things I wanted to do was start a Friday night homemade pizza and a movie tradition. I won’t lie, I have completely failed at it but I swear I tried. Every time I tried to make a pizza it was a huge flop. We’re talking straight-into-the-trashcan kind of flops. Then I realized that our grocery store does $5 take-and-bakes on Friday and it was like a sign from up above that I didn’t need to make anymore awful pizzas.
But this past week I decided I was going to make a pizza. This one to be exact. I bought a Pillsbury crust because I didn’t want to risk anything going wrong. Then, OF COURSE, disaster struck.
Sometime in the 5 minutes it took for us to get from the grocery store to the house, the dang pizza can exploded. W! T! F!
But don’t worry, I was going to use that crust even thought it now had all kinds of fun cooties on it from exploding inside a Walmart bag. I left it in a ball in my fridge for a couple hours and then the dang thing refused to roll out. I rolled and I rolled and I rolled but it just stayed little stupid dough ball.
Sigh.
So I ended up making a crust. A crust that looked so perfect and delicious. Until I, you know, tried to get it off the pan and it refused to move.
I am SO DONE with pizza. SO DONE y’all. I don’t know if it’s me or the oven or Colorado or what but holy cow, I am ooooooover it.
I’m only making pizza that starts with a cookie dough crust from now on.
ALSO! Friday is National S’mores Day! Woot woot! MAKE THIS. This is easily one of my favorite things I’ve made months!
Two years ago: Peach Cream Cheese Tart
Four years ago: Smoky Black Bean Enchiladas
adapted from Pillsbury
Ingredients
Instructions
- Preheat oven to 350F. Line a large baking sheet with parchment. (Optional: trace a circle onto the parchment, flip so the circle is facing the baking sheet. You should still be able to see what you drew.)
- Use your hands to form the cookie dough into a large circle, about ¼” thick.
- Bake in preheated oven for about 20 minutes or until the cookie is a deep golden and the center is no longer gooey. Remove from oven. Turn on your broiler and move an over rack up to the top if necessary.
- Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
- Return to the oven for about 5 minutes, until the marshmallows are toasted.
- Serve warm! Slice it like a pizza!
Oh my gosh your pizza disaster stories are horrible!!!!! I lit pizza on fire once and had to run outside with the whole tray and throw it in the snow. Thankfully it was snowing. LOL!
S’more’s Pizza is a MUST!!!
hahahaha! Omg. I would boycott pizza forever if that happened to me.
Local pizza shops sell crusts $2-3 all you have to do is roll it out. Try this Pampered Chef recipe before you give up on pizza completely. I go crazy and add more cheese – it tastes crunchy, cheesy and awesome. My kids like it and I like it even without sauce. A pizza stone can make all the difference!!!
Three-Cheese Garden Pizza
Ingredients
1 package (10 ounces) refrigerated pizza crust
1 small onion chopped
1 medium zucchini, sliced or chopped
2 plum tomatoes, sliced
1 cup mushrooms, sliced
2 garlic cloves, pressed
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 teaspoon Italian Seasoning
Preheat oven to 400°F. Using lightly floured Baker’s Roller®, roll pizza crust into a 14-inch circle on Pampered Chef Large Round Stone with Handles. Bake crust 7 minutes. Remove from oven; place on Stackable Cooling Rack.
Using Pampered Chef Ultimate Mandoline fitted with v-shaped blade, slice onion, zucchini and tomatoes. Slice mushrooms using Egg Slicer Plus®.
Using Garlic Press, press garlic over crust; spread evenly. Sprinkle mozzarella and cheddar cheeses evenly over crust; top evenly with onion, zucchini, mushrooms and tomatoes. Grate Parmesan cheese over vegetables using Rotary Grater. Sprinkle with seasoning mix. Bake 15-18 minutes or until crust is golden brown; remove from oven. Cut into wedges.
Yield:
8 servings of
Nutrients per serving:
Calories 210, Total Fat 9 g, Saturated Fat 5 g, Cholesterol 25 mg, Carbohydrate 21 g, Protein 12 g, Sodium 450 mg, Fiber 1 g
U.S. Diabetic exchanges per serving:
1 starch, 1 vegetable, 1 meat, 1/2 fat (1 carb)
Cook’s Tips:
For best results, layer vegetables over the pizza in the order as directed in Step 3.
Pre-baking the pizza crust will help keep it from getting soggy when topped with vegetables that have a high water content.
Sprinkling some of the cheese on the crust before topping the pizza provides a barrier between the crust and the moist toppings.
Fresh zucchini is available year-round at most supermarkets. Select small zucchini, which are younger and more tender than the larger ones. Choose zucchini free of blemishes with a vibrant color.
Yeah, I think I need to buy a pizza stone. I don’t know why I’m having so many issues these days. :( I’m definitely trying that recipe though!
Love s’mores!!!
AMANDA! I have no words for this, this is crazy amazing!!!
Okay I think I’d like this pizza better than any other savory one ever. :)
This looks incredible!!
I think I would give up on pizza if I were you too. I hope you can figure it out though, because homemade pizza can be fun!
Pizza with cookie dough as the crust. . .perfect! I think I need to start this kind of pizza tradition!
Yes, please! Wow – that is seriously yummy!
This is such a fun idea!!
Mmm what a great idea! You inspired me and I made mine with a homemade graham cracker cookie crust. I won’t lie…I went for seconds…and then thirds! Check it out here: http://christineskitchenchronicles.blogspot.com/2012/08/smores-pizza-with-graham-cracker-cookie.html