Smore's Pizza
This smore's pizza is such an indulgent family favorite dessert you'll love. Made with date sugar, this is a healthier, less sugar recipe you'll feel good about having for special occasions.
Ingredients
Pizza Dough
- 600 g all purpose flour organic, unbleached
- 500 g water
- 1/2 tsp dry active yeast
- 2 1/2 tsp sea salt
Toppings
- 1/2 cup butter softened
- 1/3 cup date sugar
- 1/2 cup oats
- 1/3 cup chocolate chips or as desired
- Drizzle marshmallow fluff
Instructions
Make the dough*
- Combine flour, salt, and yeast in a medium mixing bowl, stir to combine.
- Add in water and mix to combine. Cover and let rest for at least eight hours, or up to several days, stretch and fold as needed to keep the dough from exceeding the height of your mixing bowl.
Shape the crust
- Grease your cast iron pan or flour your pizza stone, set aside.
- Generously flour a clean work surface and turn out dough. Divide the dough in half, save the other half for later or use it to make another pizza.
- Shape dough into a ball then gently press your fist into the middle of the ball forming a disc. Pick up the dough by the thick edges and rotate it in your hands, allowing the dough to hang down, using gravity to stretch the dough. Once you've gone all around the dough twice, place the dough into your greased cast iron skillet or dusted pizza stone. Stretch the dough to fit your skillet.
Add filling
- In a small bowl combine softened butter, date sugar, and oats.
- Spread this mixture onto your pizza crust, leaving a 1 inch margin around the edges for the crust.
- Sprinkle chocolate chips over the top.
Bake & Broil
- Preheat oven to 500F. This gives your dough some time to rest while the oven heats up.
- Bake for 20 minutes. Then broil for 1-2 minutes more. Watch your pizza carefully during this time as broilers vary and can quickly burn the pizza. A little char is okay, and actually lends a more fire cooked smore's taste to the pizza. The crust should be golden brown.
- Remove from the oven and drizzle marshmallow fluff over the top. If using a cast iron skillet, transfer the pizza to a cutting board and slice into eight portions. Enjoy!
Notes
We often make the dough days in advance to have on hand when we want this smore's pizza, breadsticks, or our dinner pizza's. Store dough in the fridge until you are ready to use it. The dough can also be frozen in an air tight plastic bag for up to three months. Let the dough return to room temperature before shaping and baking.
Wet hands when working with the dough to prevent sticking.