S’mores Pizza has been a part of our dessert-pizza routine for a few years now. There’s something magical about the combination of graham crackers, marshmallows and chocolate piled on top of a hot pizza crust. It’s the perfect way to get the feeling of the great outdoors (minus the bugs, dirt and sleeping on the floor nonsense, of course). But trust me, napkins are still highly recommended.
Start off by unrolling a tube of Pillsbury Pizza Crust and pressing it out to a 14x9-inch rectangle. Par-bake the dough for 8 minutes, and while that’s happening mix up the graham cracker/oat crumble filling. This filling is a basic crumble topping with butter, brown sugar and oats. Instead of thickening it with flour, I’ve finely crushed some graham crackers in my food processor to incorporate the necessary “s’more” ingredient.
Once the pizza dough has par-baked, spread some marshmallow fluff all over, leaving a thicker line of fluff at one of the shorter ends. This will make for a gooey marshmallow center once it’s rolled up!
Sprinkle on the graham cracker/oat mixture, and pat it down so it sticks to the fluff. Shower it with chocolate chips.
Then just roll it up by starting from the side that has the thicker line of fluff. Try not to put too much pressure on the roll so the marshmallow filling doesn’t ooze out of the sides. Carefully pick it up and place it seam-side-down in a 9-inch loaf pan. Bake for an additional 8 minutes, then slice and enjoy that gooey, chocolaty goodness!