Nutella Smores Dessert Pizza: Marshmallow Topped

Ultimate Nutella smores dessert pizza Guide

I still remember the first time I tried to make s'mores over my gas stove. It was a disaster, with sticky goo dripping everywhere and a very unhappy smoke alarm. I love that smoky, toasted flavor, but the mess? Not so much.

That's when I started experimenting with the idea of a shared dessert that stays on a plate but still feels like a campfire.

This nutella smores dessert pizza is the answer to every late night sugar craving I've ever had. It’s simple enough for a first time cook but looks like something you’d order at a trendy bistro.

The base is just standard dough, but the way it interacts with the hazelnut spread and the graham cracker crumbs makes it feel completely different from a savory slice.

We're focusing on keeping this budget friendly and easy. You don't need a wood fired oven or a fancy mixer. If you've got a baking sheet and a spatula, you're ready to go. Let's talk about why this method actually works without turning into a soggy pile of chocolate.

Physics of the Toasted Melt

Moisture Barrier: Brushing the dough with coconut oil creates a thin film that prevents the Nutella from soaking into the crust and making it soggy. Sugar Par Baking: Cooking the dough halfway before adding toppings ensures the bottom is shatter crisp while the marshmallows stay gooey.

Picking your thickness is the first step to success. Most people prefer a thinner crust for that classic "snap," but if you like a doughy, bread like texture, go a bit thicker. Just remember to adjust your timer so you don't end up with a raw middle or a burnt bottom.

Chef Tip: Add 1/2 teaspoon of espresso powder to your Nutella before spreading; it doesn't make it taste like coffee, but it makes the chocolate flavor feel much more intense and dark.

Technical Breakdown of the Bake

Understanding how your ingredients react to heat is the difference between a soggy mess and a professional result. When we talk about this recipe, we're looking at how fats and sugars interact at high temperatures.

The dough provides the starch structure, while the hazelnut spread acts as a semi liquid fat layer that needs careful timing to avoid scorching.

You can use a store-bought Pizza Dough Recipe for the fastest results, or make a batch of your own if you have the time. The key is ensuring the dough has enough strength to hold the weight of the chocolate and marshmallows without collapsing in the center.

Deep Dive into Pantry Staples

• 450g Pizza Dough: store-bought or homemade works. Why this? Provides the chewy, savory contrast to sweet toppings.
  • Substitute: Large flour tortilla or flatbread for an ultra thin version.
• 15ml Melted Coconut Oil: Use refined if you don't want a coconut scent. Why this? Creates a moisture proof seal.
  • Substitute: Melted unsalted butter.
• 5g Ground Cinnamon: For the crust flavor.
  • Substitute: Apple pie spice or omit if you want a plain base.
• 120ml Nutella: The heart of the dish.
  • Substitute: Any generic chocolate hazelnut spread or even melted dark chocolate.
• 75g Mini Marshmallows: These melt faster than the large ones.
  • Substitute: Large marshmallows cut into quarters.
• 60g Graham Cracker Crumbs: For that authentic campfire crunch.
  • Substitute: Crushed digestive biscuits or Biscoff cookies.
• 1.5g Flaky Sea Salt: Essential for balancing sweetness.
  • Substitute: Fine table salt, but use half the amount.
• 45g Dark Chocolate Chips: Adds a punch of cocoa.
  • Substitute: Milk chocolate chips for a sweeter profile.

Equipment for Modern Dessert Baking

You don't need a lot of gear for this. A standard rimmed baking sheet (metric: 33cm x 45cm) is the most important tool. I also recommend a silicone pastry brush for the oil and a pizza cutter for those clean, sharp slices.

If you have a rolling pin, it's great for getting that 0.5 cm thickness, but your hands work just fine for a more rustic look.

Using a parchment paper liner is a smart move here. S'mores can get incredibly sticky, and if a marshmallow wanders off the edge of the crust, it will glue itself to your pan. Parchment ensures you can slide the whole pizza onto a cutting board without losing any of that molten chocolate.

Steps to Make This Pizza

1. Preheat your oven to 200°C.
2. Stretch 450g pizza dough onto a greased baking sheet until it is about 1 cm thick. Note: Stretching too thin can cause the chocolate to burn later.
3. Brush the dough with 15ml melted coconut oil and sprinkle with 5g ground cinnamon.
4. Bake for 8 minutes until the edges are just starting to turn golden.
5. Remove from oven and spread 120ml Nutella evenly over the warm crust.
6. Sprinkle 60g graham cracker crumbs and 45g dark chocolate chips over the chocolate.
7. Top with 75g mini marshmallows, covering as much surface as possible.
8. Return to the oven for 2 minutes until marshmallows are puffed and toasted.
9. Finish with 1.5g flaky sea salt while the marshmallows are still molten.
10. Let it rest for 3 minutes until the chocolate sets slightly before slicing.

Chef Tip: Once you've stretched the dough, let it rest for 10 minutes before putting it in the oven. This prevents the "snap back" effect where the dough shrinks during the initial bake.

Fixing Problems and Avoiding Errors

Why the Bottom Is Raw

If your crust is floppy, it usually means the oven wasn't hot enough or you skipped the par bake step. Moisture from the toppings migrates into the dough, preventing it from crisping up. Always make sure that dough hits a hot pan and has those initial 8 minutes to set its structure.

Common Mistakes Checklist ✓ Never put marshmallows on raw dough (they will burn before the dough cooks). ✓ Pat the dough dry if there's any surface moisture before oiling. ✓ Use a heavy duty baking sheet to prevent warping in the hot oven.

✓ Don't skip the resting time - the chocolate needs a moment to stabilize. ✓ Check your marshmallows at the 1 minute mark during the final toast.

Changing the Recipe Scale

If you're making this for a crowd, double the ingredients but use two separate baking sheets. Do not try to pile all the dough onto one pan, or the middle will never cook through. For the salt and cinnamon, only use 1.5x the amount so it doesn't become over seasoned or too spicy.

To scale down for a solo treat, use a small pre made flatbread. Reduce the baking time by 30% and use about 30ml of Nutella. If you find yourself wanting a Healthy Dessert with recipe instead, you can swap the pizza dough for a whole wheat tortilla and use dark chocolate shavings instead of the spread.

True Facts About Sweet Pizza

The Cold Dough Myth

Many first time cooks think cold dough is easier to handle because it isn't as sticky. In reality, cold gluten is tight and will snap back like a rubber band when you try to stretch it. Always let it sit on the counter for 20 minutes before you start to ensure a relaxed, even crust.

The Marshmallow Toasting Myth

You don't need a kitchen torch to get that brown color on top. The high heat of a 200°C oven is more than enough to trigger the Maillard reaction. Using a torch often burns the sugar before the heat can penetrate the center of the marshmallow, leaving you with a burnt exterior and a cold, firm middle.

Storage Secrets and Waste Prevention

This pizza is best eaten fresh while the marshmallows are stretchy and the crust is crisp. However, you can keep leftovers in an airtight container in the fridge for up to 3 days. To reheat, don't use the microwave because it makes the crust gummy and the marshmallows explode.

Instead, pop it back in a 180°C oven for 4 minutes until the chocolate softens.

You can also freeze the baked crust (without toppings) for up to 2 months. If you have extra mini marshmallows, they are a fantastic addition to a Frosted Football Brownie recipe for your next gathering. Leftover graham crumbs can be stirred into pancake batter for a "s'mores pancake" breakfast the next morning.

How to Serve Your Pizza

Serve this on a wooden board for a rustic feel. It's fantastic with a scoop of vanilla bean ice cream right in the center of the warm pizza. The cold cream melting into the molten chocolate creates a texture that is absolutely silky.

• If you want a crunchier base, par bake the dough for an extra 2 minutes.
• If you want it extra gooey, double the marshmallow count.
• If you want a savory kick, add a second pinch of flaky salt at the end.

I like to cut mine into thin wedges or even small bite sized squares if it's for a party. Just make sure to use a sharp pizza wheel and press down firmly to get through that toasted marshmallow layer without pulling it all off the crust.

If the marshmallows are sticking to the blade, a quick spray of non stick oil on the cutter will help it slide through cleanly.