This recipe is from Grilled Pizzas and Piadinas by Craig W. Priebe with Dianne Jacob, and it is unbelievably good. Truly. I can’t emphasize enough how GOOD this dessert is. Needless to say my kids went nuts, but I was right there with them! Makes one 12” pizza.
- 1/2 cup chocolate chips
- 1/2 cup sweetened condensed milk
- 9 full graham crackers or 3 cups graham sticks, divided
- 11 oz. pizza dough
- 1 TBS unsalted butter, melted
- 7-oz. jar marshmallow fluff
- Cornmeal for pizza paddle
(It rained the night I made this so I used a preheated pizza stone in the oven at 450 degrees, but if you do grill it, you’re going to grill the first side of the crust, flip it over, then brush with the melted butter and proceed, sliding it back on the grill after you top it.)
In a microwave-safe bowl, melt the chocolate chips on HI for about 30 seconds, or until smooth. Stir in the sweetened condensed milk and set aside.
Place 2/3 of the graham crackers in a ziplock bag and crush the best you can without breaking the bag (I used the condensed milk can; you could also use a rolling pin). Break the remaining graham crackers into small pieces.
Roll out the dough into a 12” circle and transfer to a pizza paddle sprinkled with cornmeal. Brush with melted butter.
Spread the crushed graham crackers on top.
Drop spoonfuls of the chocolate mixture and fluff over the graham cracker layer, then sprinkle with remaining broken graham crackers. Slide pizza onto hot pizza stone and bake for 10 minutes,
or until underside of crust is golden and fluff is puffed and golden.