We fancy a good s’more. Slap some peanut butter, speculoos or nutella on the cracker, or use a reeses peanut butter cup instead of Hershey’s. Oh dear. I could die. If there is any sort of opportunity to even slightly incorporate s’more ingredients into something, we’ll try it. Ok, maybe not chicken, ya, I think I just gagged a little. Cake, bars, more cake, bread pudding, and rice krispies are just a few of the ways we like to keep s’mores in our diet year ’round.
One night we were making grilled pizzas (our faaaaavorite way to make pizzas) and at the last minute Jon went running inside and grabbed all the s’more toppings and busted out this guy.
Yes he made this, on his own. I could cry I’m so proud. Or maybe that’s my hormones. Whatever the cause is, he’s a culinary genius, I tell ya. I call him a genius because he doesn’t read food blogs, daily, so he has no idea that this pizza has probably been made 67 katrillion times, with 45 million variations. For him, this is HIS original idea. And I let him continue to think he came up with it. He’s cute, especially when he gets super proud of himself.
The link to the dough in the recipe is for the best ding dang pizza dough of your life! And the easiest! You can make it days in advance and just keep it in your fridge to bust out some grilled s’more pizzas any night of the week. Enjoy!