S'mores Dessert Pizza

Name: S'mores Dessert Pizza
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 pizzas
Cuisine: American
Ingredients: 2 x 250g pizza dough balls, cold fermented for 48 to 72 hours; See The 72-Hour Pizza Dough Guide for the full method; 6 tablespoons Nutella (or any chocolate hazelnut spread); 2 tablespoons unsalted butter, melted; Pinch of flaky sea salt; 80g mini marshmallows (or large marshmallows torn into pieces); 4 full graham crackers, roughly crushed, keep them chunky); 60g dark chocolate chips or roughly chopped dark chocolate bar; 2 tablespoons dark chocolate, melted, for drizzling; Extra flaky sea salt; Optional: 1 tablespoon peanut butter, warmed and drizzled

October 7, 2026|HALO

S'mores Dessert Pizza

HALO

Servings

2 pizzas

Prep Time

10 minutes

Cook Time

8 minutes

Calories

1700

Cuisine

American

Ingredients

Dough

2 x 250g pizza dough balls, cold fermented for 48 to 72 hours
See The 72-Hour Pizza Dough Guide for the full method

Base

6 tablespoons Nutella (or any chocolate hazelnut spread)
2 tablespoons unsalted butter, melted
Pinch of flaky sea salt

Toppings (Per Pizza)

80g mini marshmallows (or large marshmallows torn into pieces)
4 full graham crackers, roughly crushed, keep them chunky)
60g dark chocolate chips or roughly chopped dark chocolate bar

To Finish

2 tablespoons dark chocolate, melted, for drizzling
Extra flaky sea salt
Optional: 1 tablespoon peanut butter, warmed and drizzled

Directions

Fire up your Versa 16 Pizza Oven and bring the stone to 650°F. S'mores pizza bakes cooler than Neapolitan because marshmallows need time to toast and caramelize without burning before the crust is done. Allow 5-10 minutes for the stone to fully reach temperature. Pull dough from the refrigerator at least 2 hours before baking.
Mix the Nutella with the melted butter and a pinch of flaky salt. Set aside at room temperature.
Flour the work surface. Press the dough ball outward from the center with your fingertips leaving a half-inch border. Stretch to approximately 10 inches which is slightly smaller than a savory pizza. A thicker base handles the sweet, dense toppings better than a thin stretch.
Lay stretched dough on a lightly floured peel. Spread the Nutella base across the surface in a generous, even layer leaving the border completely clear.
Scatter dark chocolate chips evenly across the Nutella. Then distribute the mini marshmallows across the entire surface, generously, slightly piled. They will puff, toast, and shrink during the bake.
Slide onto the rotating stone. Close the door. Bake for 2.5 to 3 minutes at 650°F. Watch closely, this pizza moves fast. The crust should be blistering and spotted at the edges, the marshmallows should be puffed and deeply golden to dark brown in places. The chocolate chips will be fully melted. Pull it the moment the marshmallows look like the top of a properly toasted campfire marshmallow golden with some dark patches.
Remove with the peel immediately. The marshmallows will continue cooking from residual heat for about 30 seconds after it comes out.
Scatter the crushed graham crackers across the surface while everything is still hot. Press them lightly into the melted marshmallow so they stick. Drizzle the melted dark chocolate in a thin zigzag across the whole pizza. Finish with a pinch of flaky sea salt directly over the chocolate. Add the warm peanut butter drizzle if using.
Cut and serve within 60 seconds. The marshmallow sets quickly as it cools and the pizza is best eaten immediately while the chocolate is still molten and the marshmallows are still soft.