Why You’ll Love This Recipe

I love this recipe because it turns simple s’mores ingredients into an easy dessert that everyone can share. Grilling the pizza dough gives the crust a slightly smoky flavor and crisp exterior that works surprisingly well with sweet chocolate and marshmallows.

I also like how quickly it comes together. I can prepare the toppings before grilling, cook the crust in just a few minutes, and finish the dessert while the grill is still warm from dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound prepared pizza dough
1 tablespoon melted butter
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
1 cup semisweet or milk chocolate chips
1 1/2 cups mini marshmallows
4 graham cracker sheets, roughly crushed
1/4 cup chocolate sauce, optional
1/4 cup mini chocolate chips, optional
Cooking oil, for the grill grates

Directions

I preheat my grill to medium heat, aiming for approximately 375°F to 400°F (190°C to 200°C). I clean and lightly oil the grill grates to help prevent the dough from sticking.
I place the pizza dough on a lightly floured surface and stretch or roll it into a circle about 12 inches across. I don’t worry about making the shape perfectly round.
In a small bowl, I combine the sugar and cinnamon.
I carefully place the pizza dough directly onto the hot grill. I close the lid and grill it for about 2 to 3 minutes, until the bottom develops grill marks and the dough begins to firm.
I carefully flip the crust using long-handled tongs and a large spatula.
I brush the grilled side with melted butter and sprinkle it with the cinnamon-sugar mixture.
I scatter the chocolate chips evenly over the crust, leaving a small border around the edge.
I add the mini marshmallows and crushed graham crackers over the chocolate.
I close the grill lid and cook for another 2 to 4 minutes over indirect or moderate heat. I watch it carefully until the chocolate is soft, the marshmallows are puffed and lightly toasted, and the bottom of the crust is cooked.
I carefully transfer the pizza from the grill to a cutting board or serving platter.
I drizzle chocolate sauce over the top and add extra chocolate chips or graham cracker crumbs if desired.
I let the pizza rest for a couple of minutes before slicing it into wedges and serving it warm.

Servings and Timing

This recipe makes approximately 8 slices.

Prep time: 10 minutes
Cook time: 5–7 minutes
Resting time: 2 minutes
Total time: About 20 minutes
Servings: 6–8

I keep a close eye on the pizza once I add the toppings because marshmallows and chocolate can melt very quickly on a hot grill.

Variations

For Peanut Butter S’mores Pizza, I spread a thin layer of creamy peanut butter over the grilled crust before adding the chocolate and marshmallows. I love how the slightly salty peanut butter balances the sweet toppings.

For a Salted Caramel S’mores Pizza, I drizzle caramel sauce over the finished pizza and add a small pinch of flaky sea salt.

When I want extra chocolate flavor, I use a mixture of milk, semisweet, and dark chocolate. I can also scatter chopped chocolate bars over the crust instead of using chocolate chips.

For Strawberry S’mores Pizza, I add thinly sliced fresh strawberries after the pizza comes off the grill. I like adding them at the end so they stay fresh and juicy.

I can also add crushed cookies, chopped nuts, or sliced bananas. I keep the toppings relatively light so the pizza crust cooks evenly and remains easy to slice.

Storage/Reheating

I think Grilled S’mores Pizza tastes best immediately after cooking, while the chocolate is melted and the marshmallows are warm and gooey.

If I have leftovers, I let them cool completely and store the slices in an airtight container in the refrigerator for up to 2 days.

To reheat the pizza, I prefer using a 300°F (150°C) oven for a few minutes, just until the crust is warm and the chocolate begins to soften. I watch the marshmallows carefully because they can brown quickly.

I can also reheat individual slices briefly in the microwave, although the crust will become softer rather than crisp.

FAQs

Can I make Grilled S’mores Pizza without a pizza stone?

Yes. I grill my pizza dough directly on clean, lightly oiled grill grates, so I don’t need a pizza stone. I make sure the grill is properly preheated before adding the dough.

How do I keep pizza dough from sticking to the grill?

I clean and lightly oil my grill grates and make sure the grill is hot before placing the dough on it. I also avoid trying to move the dough immediately. Once the first side develops a crust, it releases much more easily.

How do I keep the bottom from burning before the marshmallows melt?

After flipping the crust and adding the toppings, I reduce the heat or move the pizza to a cooler, indirect-heat section of my grill. I close the lid so the trapped heat melts the chocolate and marshmallows without exposing the bottom to excessive direct heat.

Can I use large marshmallows instead of mini marshmallows?

Yes. I cut large marshmallows into smaller pieces before scattering them over the pizza. I find that smaller pieces melt more evenly and make the finished pizza easier to slice.

Can I make S’mores Pizza in the oven instead?

Yes. When I don’t want to use the grill, I bake the pizza dough in a hot oven until nearly cooked, add the chocolate, marshmallows, and graham crackers, then return it to the oven until the toppings are melted. I can briefly use the broiler at the end when I want more color on the marshmallows, watching them constantly so they don’t burn.

Conclusion

Grilled S’mores Pizza is one of my favorite ways to transform classic campfire flavors into a fun, shareable dessert. The crisp grilled crust gives me a delicious base for melted chocolate, toasted marshmallows, and crunchy graham crackers.

Grilled S’mores Pizza Recipe

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Grilled S’mores Pizza combines a crisp, lightly charred pizza crust with melted chocolate, gooey marshmallows, and crunchy graham crackers. This quick, shareable dessert brings classic campfire flavor straight to the grill.

Author: Laura
Prep Time: 10 minutes
Cook Time: 5–7 minutes
Total Time: About 20 minutes
Yield: 6–8 servings, approximately 8 slices
Category: Dessert
Method: Grill
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the grill to medium heat, approximately 375°F to 400°F (190°C to 200°C). Clean and lightly oil the grill grates.
Place the pizza dough on a lightly floured surface and stretch or roll it into a circle about 12 inches across.
Combine the granulated sugar and cinnamon in a small bowl.
Carefully place the pizza dough directly onto the hot grill. Close the lid and grill for 2 to 3 minutes, until the bottom develops grill marks and the dough begins to firm.
Carefully flip the crust using long-handled tongs and a large spatula.
Brush the grilled side with melted butter and sprinkle evenly with the cinnamon-sugar mixture.
Scatter the chocolate chips over the crust, leaving a small border around the edge.
Top with the mini marshmallows and crushed graham crackers.
Close the grill lid and cook for another 2 to 4 minutes over indirect or moderate heat, until the chocolate softens, the marshmallows are puffed and lightly toasted, and the crust is cooked through.
Carefully transfer the pizza to a cutting board or serving platter.
Drizzle with optional chocolate sauce and add extra mini chocolate chips or graham cracker crumbs if desired.
Let the pizza rest for about 2 minutes, then slice into wedges and serve warm.

Notes

Keep a close eye on the pizza after adding the toppings because chocolate and marshmallows melt quickly on a hot grill.
If the bottom is browning too quickly, move the pizza to indirect heat and close the grill lid to finish melting the toppings.
For Peanut Butter S’mores Pizza, spread a thin layer of creamy peanut butter over the grilled crust before adding the chocolate and marshmallows.
For a salted caramel variation, drizzle the finished pizza with caramel sauce and add a pinch of flaky sea salt.
Fresh strawberries or sliced bananas can be added after grilling for a fruity variation.
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat leftovers in a 300°F (150°C) oven for a few minutes for the best texture.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 23 g
Sodium: 290 mg
Fat: 10 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 54 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 5 mg