Dessert Pizza
Dessert Pizza is a quick and indulgent treat combining a warm whole wheat flatbread base with glossy chocolate hazelnut spread, toasted miniature marshmallows, melty chocolate chips, and graham cracker crumbs for crunchy nostalgia. This easy party dessert is perfect for last minute guests or a cozy family night, delivering gooey texture and familiar s'mores flavors you will want to make again and again.
Equipment
- Oven
- Baking Sheet
- Spatula
- Pizza Cutter
Ingredients
- One Krusteaz Whole Wheat Flatbread Mix Provides a convenient whole-grain base mix that forms the dough for the pizza crust; follow package directions to prepare a sturdy, slightly nutty flatbread that holds toppings. Enhances fiber and structure while delivering an even, golden bake suitable for sweet applications. Can be shaped into a round pizza-like crust and prebaked briefly for best texture.
- 3 tbsp Sugar Adds sweetness and helps caramelize the crust and toppings when baked or broiled; sprinkle or fold into batter to achieve balanced sweetness. Also helps melt and bind other toppings like chocolate and marshmallows to create glossy, golden highlights. Adjust amount for desired sweetness level.
- 1 1/2 cups chocolate hazelnut spread or other nut butter or peanut butter spread Supplies rich, creamy flavor and acts as the primary spreadable topping that provides moisture and intense taste contrast to toasted toppings. Melts slightly under heat to create a smooth layer that helps other ingredients adhere and adds decadent mouthfeel. Choose chocolate hazelnut or an alternative nut butter to vary flavor and richness.
- 3 cups miniature marshmallows Contributes soft, pillowy texture that toasts and browns for a classic s'mores-like finish when heated; scatter evenly to achieve pockets of gooey sweetness. Adds visual appeal and a contrasting chew to the smooth spread and crunchy crumbs. Melts into small peaks that create warm, nostalgic flavors.
- 1 cup chocolate chips Offers concentrated chocolate flavor and melts into pockets of gooey richness across the pizza; sprinkle or dot for bursts of intense cocoa. Provides balance to the sweet spread and marshmallows while adding small textural contrast when cooled. Choose semisweet or milk chocolate to adjust sweetness.
- 1 cup graham cracker crumbs Delivers crunchy, slightly sweet crumb that mimics graham cracker crust flavor and adds contrasting texture to the soft toppings. Sprinkle over or under toppings to introduce a toasty, cinnamon-tinged note and help absorb excess moisture. Creates a familiar s'mores-like element when combined with chocolate and marshmallows.
Instructions
- Preheat oven to 475 Degrees F.: The warmth of the oven fills the kitchen with a faint dry heat that readies both the crust and toppings, ensuring the flatbread develops a light, crisp exterior while the miniature marshmallows toast quickly on exposure to direct heat. You will notice the oven stabilizes and the racks feel hot when you carefully place a hand near the open door, but keep your distance to avoid burns. Preheating fully matters because a cool oven produces a soggy crust and a marshmallow that melts slowly without browning properly. A common mistake is underpreheating which leads to limp bases and uneven toasting, so allow the oven at least 10 minutes to reach temperature.
- Prepare Krusteaz Whole Wheat Flatbread Mix according to package directions, but add 3 TBSP sugar to the dry ingredients. Create two rounds with your pizza dough. Bake, without toppings, according to package directions.: The dough will feel tacky at first and then come together into a smooth mass, with a faint yeasty scent if the mix calls for yeast. Adding sugar to the dry mix amplifies the crusts faint sweetness and helps with browning, which you can see as a golden tan appear on the edges. When forming the rounds, press gently from the center outward to avoid overworking the dough, and aim for even thickness so they bake uniformly. While baking, listen for a subtle pop and crackle as steam leaves the crust, which indicates drying and crisping. A key why here is that prebaking prevents the toppings from soaking the dough, which keeps the final texture balanced and pleasantly crisp. Avoid the mistake of adding toppings before the crust is set, otherwise the center can remain doughy.
- Remove from oven, leaving oven on.: The oven will still be hot enough to toast toppings, so you want to keep it engaged. As you remove the flatbreads, feel for the sturdy center and lightly tap the crust to check for bounciness which indicates it is cooked through. Leaving the oven on preserves the radiant heat needed to brown the miniature marshmallows quickly, preventing over-softening of the spread. A frequent oversight is turning the oven off or reducing temperature too soon, which will lengthen the toasting time and can lead to melting but not browning, missing the signature toasted peaks.
- Working carefully (remember, the pan and flatbread are hot!), top each pizza crust with 3/4 cup of chocolate hazelnut spread. Sprinkle 1 and 1/2 cups miniature marshmallows over spread on each pizza, followed by 1/2 cups chocolate chips and 1/2 cups graham cracker crumbs on each pizza.: The moment you pull the warm crusts, the chocolate hazelnut spread will begin to soften and glossy ribbons will form as you spread it; this texture helps anchor the miniature marshmallows and chocolate chips . You should hear a soft hiss as the spread meets a warm surface and notice it glisten. Distribute the miniature marshmallows evenly so they puff and brown consistently, and scatter the chocolate chips to create molten spots. The graham cracker crumbs added at this stage keep some crunch intact while still toasting slightly. A key reason for this specific order is to let the spread act as glue, preventing toppings from sliding during the short reheat. Watch out for placing too many marshmallows in one area, which can cause uneven browning and localized burning.
- Return to oven for 2-4 minutes, watching closely, until marshmallows have browned to desired level.: While the pizzas are in the oven you will see the marshmallows swell and develop golden blistered tips, and a faint toasted sugar scent will waft through the kitchen. The chocolate chips will soften into glossy pools, and the heat will slightly caramelize the edges of the crumbs. The short time ensures the marshmallows brown rather than collapse into a melted puddle, preserving peaks and texture. Keep the oven light on and watch through the glass; marshmallows can go from perfectly browned to overly dark in seconds. A helpful tip is to slide the pan out briefly to inspect one pizza if you are unsure, then return it quickly to finish. Avoid walking away during this step since it is easy to overbrown them.
- Remove from oven, slice and serve.: When you take the pizzas out, they will steam gently and the toppings will settle into a glossy, slightly set state. Use a sharp pizza cutter or serrated knife to slice while still warm so each piece holds together; the crumb will be slightly crisp and the center tender. Letting it rest for a minute or two helps the spread firm just enough to prevent drips, while still keeping the chocolate chips molten. A common mistake is cutting too soon while the toppings are boiling hot, which can smear the spread and cause the marshmallows to stick to the blade, so give it a brief pause before slicing.
Notes
- Use a different spread: Swap in a peanut butter spread or another nut butter for a nuttier profile, which pairs beautifully with the graham cracker crumbs and toasted marshmallows.
- Adjust the marshmallow amount: Reduce the miniature marshmallows if you prefer more chocolate pockets and less gooey chew, which keeps each bite cleaner.
- Make one savory, one sweet: Follow the note about splitting the dough to create a traditional pizza alongside the dessert version for varied options at a gathering.
- Layer textures: Sprinkle half the chocolate chips before toasting and half after for both melty centers and fresh chocolate bites.
- Serve warm right away: This pizza is best enjoyed warm when the chocolate hazelnut spread is glossy and the miniature marshmallows are soft and browned.