S’mores Pizza with Fire Roasted Marshmallows, Nutella, Candied Hazelnuts & Graham Streusel
By Chef Gustavo Sanchez, at The St. Regis Bahia Beach Resort, Puerto Rico.
Turning this campfire treat into a pizza avoids the hassles of going camping to enjoy s’mores. This is a great treat for a summer afternoon with kids or an adult get together indoors avoiding the cold.
INGREDIENTS
For the Dough:
3/4 cup warm water
1 envelope active dry yeast
2 cups (or more) all purpose flour
1 teaspoon sugar
3/4 teaspoon salt
3 tablespoons olive oil
DIRECTIONS
1. Pour 3/4 cup warm water into small bowl and stir in yeast. Let stand until yeast dissolves and liquid begins to bubble.
2. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt in processor. Add yeast mixture and 3 tablespoons oil. Process until dough forms a sticky ball and transfer to lightly floured surface.
3. Knead dough until smooth, adding more flour if dough is very sticky. Transfer to prepared bowl.
4. Turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
5. Punch down dough. Portion into 6 oz balls. Allow to rise for 30 min at room temperature with a damp cloth over them.
6. Roll out dough according to form a disk about 8 inches. Pinch the borders to form a crust.
INGREDIENTS
For the Candied Hazelnuts:
.5 C Sugar
.5 C Water
1 C Hazelnuts
DIRECTIONS
1. In a sauce pot, combine sugar and water over medium heat to create simple syrup.
2. Once the syrup has thickened, add the hazelnuts while stirring constantly to avoid them clumping together.
3. Continue to cook, until syrup turns slightly brown. Remove onto a silicon mat and spread so that the hazelnuts do not stick. Allow to cool and reserve.
INGREDIENTS
For the Graham Streusel:
1 cup crushed graham crackers
2 tbsp melted butter
DIRECTIONS
1. Combine crackers and butter. Place on sheet pan lined with a silicon mat.
2. Bake for 8 minutes. Allow to cool.
Assembly
Graham Streusel
6 pieces marshmallow
.5 c candied hazelnuts
1 pizza dough
25 nutella, warm
1. Pre heat oven to 450 degrees and place pizza stone inside if available. If not use a sheet pan dusted with flour.
2. Drizzle warm nutella over pizza dough leaving a crust around the dough.
3. Place marshmallows, candied hazelnuts and streusel on the nutella.
4. Bake in pre heated oven for 8 or until the marshmallows and crust turn golden brown.
5. Remove from oven and allow to rest for 2 minutes before cutting into 4 to 6 slices.
Learn more about Executive Chef Gustavo Sanchez at his Chef’s Roll Profile HERE.
If you are you interested in having one of your recipes featured on Chef’s Roll, email your recipe to support@chefsroll.com for consideration.
