S’mores Flatbread Pizza: S’mores Flatbread Pizza Recipe

My Campfire Mistake

I once tried to make s’mores over a tiny stove flame. It was a mess. The marshmallow caught fire. The chocolate fell in the dirt. I still laugh at that.

That’s why I love this recipe. It brings the campfire fun indoors. No bugs, no smoke, just cozy kitchen magic. What’s your funniest cooking mistake? I’d love to hear it.

Why This Matters

Making food from scratch feels good. It connects us. When you mix that dough, you are part of a long line of home cooks. That matters.

This recipe is also about play. Cooking should be fun, not scary. It’s okay to get sticky. It’s okay to use extra chocolate. This is why it matters.

Let’s Make the Dough

Mix your flour, yeast, and salt. Add the warm water and oil. Beat it for one minute. The dough will be sticky and shaggy. That’s perfect.

Let it rest for ten minutes. This lets the yeast wake up. It makes the flatbread soft. While it rests, clean your hands. Doesn’t that smell amazing already?

The Fun Part

Roll out your dough. Cook it in a hot pan. It will get little brown spots. That’s what you want. Now, spread on the marshmallow fluff.

Add your chocolate chunks. Be generous! Sprinkle the graham crumbs. Fun fact: Graham crackers were invented to stop naughty thoughts. I don’t think it worked, especially with chocolate!

A Very Careful Broil

Now, watch closely. Put the pizza under the broiler. Do not walk away. In about two minutes, magic happens. The marshmallow puffs and turns gold.

It burns so fast. Pull it out the second it looks perfect. Let it cool just a bit. Do you like your s’mores gooey or toasty? Tell me your favorite way.

Sharing the Sweetness

Tear your flatbread pizza into pieces. Share it with someone. Food tastes better shared. The chocolate will be melty. The crumbs add a sweet crunch.

This isn’t just dessert. It’s a memory you are baking. It’s simple joy on a plate. Would you make this for a sleepover or a family movie night?

Ingredients:

Ingredient	Amount	Notes
All purpose flour	1 ¼ cup	For the flatbreads
Active dry yeast	1 teaspoon	For the flatbreads
Salt	½ teaspoon	For the flatbreads
Warm water (110°F)	½ cup	For the flatbreads
Olive oil	2 teaspoons	For the flatbreads
Marshmallow fluff	½ cup	For the pizza topping
Chocolate chip chunks	¾ cup	For the pizza topping
Finely ground graham cracker crumbs	¼ cup	For the pizza topping

My Campfire S’mores, Now On A Pizza!

Hello, my dear! Come sit. Let’s make a fun mess together. I’m thinking of summer nights by the lake. We used to toast marshmallows on sticks. My brother always set his on fire! I still laugh at that. This recipe brings those flavors right into your kitchen. It’s a s’more you can share without any bugs! Doesn’t that smell amazing? The warm, toasty flatbread is the perfect base. It’s like a sweet, gooey adventure on a plate. Let’s get our hands dusty with flour.

Step 1: First, we wake up the yeast. Mix your flour, yeast, and salt in a big bowl. The yeast is like a tiny sleeping creature. The warm water gently wakes it up. Add the water and oil to the bowl. Now, beat it all for one whole minute. Set a timer. The dough will look shaggy and sticky. That is perfectly fine. (My hard-learned tip: If your water is too hot, it will surprise the yeast! Just warm to the touch is best.)

Step 2: Flour your countertop well. Plop the sticky dough right onto it. Drape a cozy kitchen towel over the dough ball. Let it take a little nap for ten minutes. This rest makes it easier to handle. While it rests, get your skillet warming up. Use medium-high heat. After its nap, the dough will be softer. Roll it into one big ball or four small ones. What’s your favorite shape for sharing? Share below!

Step 3: Time to roll it out! Use your rolling pin. Go back and forth, then turn the dough. You want it nice and thin, like a pizza crust. No need to grease your hot skillet. Carefully lay your flatbread on it. Cook for about one minute per side. You’ll see lovely golden spots. It puffs up a little, which I love. Repeat for all your pieces. Now, turn your oven to broil. Get your marshmallow fluff and chocolate ready.

Step 4: Place your flatbreads on a baking sheet. Spread the marshmallow fluff all over. Use the back of a spoon. Now, scatter those chocolate chunks. I am generous here. You should be too! Finally, sprinkle the graham cracker crumbs like fairy dust. This is the magic step. It smells like a campfire already. Put the pan in the oven. Watch it like a hawk! Broil for just 1-2 minutes. You want golden bubbles, not black. It happens so fast. Pull it out and let it cool for a minute. Then, dig in!

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 flatbread pizzas
Category: Dessert, Snack

Three Tasty Twists To Try

Once you master the classic, try a new version. Cooking is all about playing. Here are three ideas from my kitchen. Peanut Butter Cup: Swirl peanut butter with the fluff. Use peanut butter cups instead of chocolate chunks. Berry Bonfire: Add tiny dried cranberries or raspberries on top. The tart pop is so good with sweet marshmallow. Salty Sweet: Sprinkle a tiny pinch of sea salt over the chocolate. It makes the chocolate taste even richer. Which one would you try first? Comment below!

Serving Your Sweet Masterpiece

Let’s make it a real treat. I like to cut the big flatbread into slices. For small ones, serve them whole. A scoop of vanilla ice cream on the side is heavenly. The cold and hot mix is wonderful. For drinks, a glass of cold milk is the classic choice. For the grown-ups, a little cup of coffee with cream pairs nicely. The bitter coffee loves the sweet chocolate. Which would you choose tonight? I think I’d go for the ice cream and milk. The perfect end to any day.

Storing Your S’mores Flatbread Pizza

This treat is best fresh and warm. But you can save leftovers. Let the pizza cool completely first. Then wrap it tightly in plastic wrap.

Store it in the fridge for up to two days. The marshmallow gets very sticky when cold. I once tried to eat it straight from the fridge. It was a chewy, funny mess!

You can also freeze the baked flatbread base alone. Wrap it well for a month. This is great for batch cooking. Making a few bases ahead saves time later.

Why does this matter? Good storage means less waste. You can enjoy your hard work again tomorrow. To reheat, use your oven or toaster oven. A quick broil brings back the gooey magic. Have you ever tried storing it this way? Share below!

Easy Fixes for Common Problems

Is your dough too sticky? Do not worry. Just add a little more flour to your hands. Knead it gently on a floured surface. It will become smooth.

Does the flatbread cook unevenly? Your pan might be too hot. I remember when mine burned on one side. Lower the heat to medium. Cook it a bit longer instead.

Is the marshmallow not browning? Your broiler might need a minute to get hot. Watch it like a hawk! It goes from perfect to burnt very fast. This matters for flavor and fun. A golden top tastes like a real campfire.

Fixing small problems builds your cooking confidence. You learn by doing. Every cook has little mishaps. Which of these problems have you run into before?

Your S’mores Pizza Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free flour blend. The dough might be a bit more delicate.

Q: Can I make parts ahead? A: Absolutely. Make the flatbread dough a day early. Keep it covered in the fridge.

Q: What if I don’t have marshmallow fluff? A: Use mini marshmallows. Just scatter them evenly over the flatbread.

Q: Can I make a bigger batch? A: You can double the recipe easily. Just use two pans or cook in shifts.

Q: Any fun extra tips? A: Try adding a tiny sprinkle of sea salt. It makes the chocolate taste even richer! Which tip will you try first?

Thanks for Baking With Me!

I hope you love this sweet kitchen adventure. It always makes my kitchen smell wonderful. I think of summer nights by the fire.

I would love to see your creation. Did your marshmallow get perfectly bubbly? Share a picture with me. Have you tried this recipe? Tag us on Pinterest! Your photos make my day.

Happy cooking!
—Anna Whitmore.