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 ya’ll. 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 in months!
Two years ago: Peach Cream Cheese Tart
Four years ago: Smoky Black Bean Enchiladas
- 1 16- ounce package of chocolate chip cookie ough
- 1 cup small pieces graham crackers
- 1/2 cup small pieces milk chocolate candy bars
- 2 cups miniature marshmallows
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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.)
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Use your hands to form the cookie dough into a large circle, about 1/4" thick.
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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.
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Sprinkle graham crackers evenly over the cookie. Top with chocolate pieces and marshmallows.
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Return to the oven for about 5 minutes, until the marshmallows are toasted.
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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