Celebrity Chef Guy Fieri is sharing recipes from his cookbook with GalTime. It's an eclectic mix of recipes (kinda like Guy Fieri, himself). And it's also filled with photos & stories.
"i say it on triple d all the time - everything has a "kicker". it's what it takes to make the dish outta bounds. the kicker here is the chili and cayenne. oooooh yeahhhhhh!"
Makes 2 pizzas
2 store-bought, 1-pound pizza dough balls
1⁄4 cup slivered almonds
3 tablespoons unsalted butter
1 sleeve graham crackers, crushed (about 1 1⁄4 cups crumbs)
1⁄2 teaspoon chili powder
1⁄4 teaspoon cayenne pepper
1⁄4 teaspoon fine sea salt
1⁄2 cup all- purpose flour
1⁄4 cup fine cornmeal
3 cups mini marshmallows
Two 4- ounce dark chocolate bars, broken into 1⁄4- inch chunks
Special Equipment: pizza peel and pizza stone (or pizza pan)
1. Preheat the oven to 400°F.
2. Form the pizza dough into two 12- to 14- inch rounds, ¼ inch thick. Bake, preferably on a pizza stone, for 4 to 6 minutes, until just beginning to brown. Leave the oven on at 400°F.
3. While the pizza crust is baking, toast the almonds in a dry medium skillet over medium- high heat. Transfer the almonds to a plate to cool.
4. Melt the butter in the skillet. Add the graham cracker crumbs, chili powder, cayenne, and salt. Cook for 2 to 3 minutes, until the crumbs are well- coated. Remove from the heat and set aside.
5. For each pizza, top the crust with half of the marshmallows and scatter half of the chocolate over the marshmallows. Return to the oven for 3 to 5 minutes, until the marshmallows are puffed and lightly browned. Sprinkle the pizza with half of the graham cracker mixture and top with half of the almonds. Let rest 3 to 4 minutes, slice, and serve. Repeat to make the second pizza.