Rocky Road Pizza

This dessert pizza takes the rocky road concept (chocolate, marshmallows, nuts) and builds it on a giant brown sugar cookie crust baked in a pizza pan. Cut into wedges, it’s part cookie, part candy bar, and entirely irresistible at holiday parties and bake sales.

The crust is essentially a shortbread-style cookie dough pressed into a 12-inch pizza pan and baked golden. While it’s still hot, a cup of chocolate chips goes straight on top and softens from the residual heat. You spread that melted chocolate into an even layer, then scatter miniature marshmallows and chopped peanuts over everything and pop it back in the oven for just 3 minutes until the marshmallows puff up.

The final drizzle of melted chocolate mixed with shortening ties the whole thing together visually and adds one more layer of chocolate flavor. The shortening keeps the drizzle glossy and fluid instead of seizing into a matte finish.

Chef Tips

• Press the dough evenly across the pizza pan. Thin spots overbake while thick spots stay doughy.
• Let the chocolate chips sit on the hot crust for 1 to 2 minutes before spreading. Rushing with a spatula tears the soft cookie underneath.
• Watch the marshmallows carefully during those final 3 minutes. They go from puffed to burnt in seconds.
• Let the pizza cool completely before drizzling the final chocolate. Warm marshmallows cause the drizzle to melt into a messy pool.

Variations

• Use dark chocolate chips instead of semi-sweet for a more intense chocolate flavor.
• Swap peanuts for walnuts or toasted almonds.
• Add a layer of peanut butter spread over the cookie crust before the chocolate for a peanut butter rocky road version.