Serves 4 to 8
  • 1 pound pizza dough, divided into four 4-ounce balls
  • Flour, for shaping dough
  • Neutral oil, for grilling
  • Marshmallow cream
  • Chocolate squares
  • Salted caramel sauce or dulce de leche
  • Chocolate syrup (Hershey’s – in the can, not the bottle!)
  • Whipped cream or vanilla ice cream
  • Graham crackers
  • Method: direct heat
    Set up the grill for cooking over medium to medium-high direct heat. Brush and oil the grates before cooking.

    Roll or spread dough balls to a 1/4-inch thickness on a board lightly dusted with flour. Transfer to a baking sheet and lightly brush the tops with oil.

    Place on grill oiled-side down, close the grill cover, and cook for 2 to 3 minutes until marked and the dough has started to bubble and puff. Use tongs to transfer to a cutting board and flip with the grilled side up.

    Slather with marshmallow cream and top with pieces of chocolate bar. Return the flat breads to the grill and cook with the grill cover closed for another 2 to 3 minutes or until the marshmallow is toasted and the chocolate bars have melted.

    Cut into serving pieces and drizzle with the caramel and chocolate sauce, dollop with whipped cream and top with a graham cracker.