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Plank Grilling
Munching on this pizza makes me happy. It’s not just the flavors of the melted chocolate and gooey, golden marshmallows. It’s because even as I sit in my backyard hearing the traffic whiz by, I feel like I’m camping in the forests of Tahoe, where my family spends a lot of time in the summers. The smell of the wood smoking and the flavors of this pizza might have the same effect on you. It’s cathartic. Just don’t Zen out too quickly because marshmallows and chocolate burn easily—be sure to check the pizza after a few minutes of grilling.

Plank Preference: Alder or Maple

Makes 4 servings

Posted by GMC Group Published See GMC Group's 304 projects » © 2024 Dina Guillen / Sasquatch Books · Reproduced with permission. · Plank Grilling by Dina Guillen, published by Sasquatch Books (£14.99, available from www.amazon.co.uk). *(c)2014 By Dina Guillen. All rights reserved. Excerpted from Plank Grilling: 75 Recipes for Infusing Food with Flavor Using Wood Planks by permission
  • Step 1

    Soak the plank for at least 1 hour and up to 24 hours.

  • Step 2

    In a medium bowl, combine the graham cracker crumbs and melted butter. Set aside.

  • Step 3

    On a well-floured surface, roll out the pizza dough as thinly as possible into a rectangle slightly larger than the plank you are using.

  • Step 4

    Prepare the plank for grilling. Lightly spray the toasted side of the plank with the cooking spray and dust with cornmeal. Place the pizza dough on the prepared plank, folding up the edges so that the dough is the same size as the plank. Lightly prick the dough all over with a fork. Close the lid and grill for 5 to 7 minutes, or until the pizza dough is lightly browned and crisp.

  • Step 5

    Open the grill lid and sprinkle the marshmallows, chocolate, graham cracker mixture, and almonds over the pizza dough. Close the lid and grill until the chocolate has just melted and the marshmallows are golden, about 2 minutes. Transfer the pizza to a clean work surface and let cool for 5 minutes before serving.

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