Chocolate Spread Dessert Pizza


I had a little bit of time of work and decided to treat the kids a little with this cook.
Nutella Desert Pizza

And what better way than combining every kids favourite food pizza with all the other things they love, like chocolate and marshmallows?

I started of by making a standard pizza dough which i use for most pizzas i cook.
I find there's no need to make a different one as the toppings are so sweet that making a sweet base would be overkill.

I weighed out my ingredients
No Need for any sweeteners for this dessert pizza!
Pizza Dough ingredients

With the flour already in the bowl you add the yeast and the salt and stir it to ensure its mixed in well

Next make a well in the centre and pour in the water and the olive oil and stir with a wooden spoon untill it all comes together to form a wet dough
Lightly flour a surface for kneading on and turn out the dough onto it.
Now knead the dough for around 5 minutes until it becomes smooth then i lightly coated a bowl with olive oil and put the dough in, covered with a clean towel and set it aside for an hour or so while i set up the grill for the cook.

Once the grill had held at around 350-400c (650-750f approx) i rolled out the dough into a pizza-ish shape ready for the toppings!
All the things kids love in 1 photo
All the things kids love in 1 photo
I let the kids join in with this bit so they decided what the toppings were.
We started with our "pizza sauce" which was the Nutella spread.
Next they decided to put the marshmallows.
No pepperoni on this pizza but it needed something to fill the gaps so i sliced up strawberries and banana and the kids laid them on as if they were the pepperoni.

Now i took the pizza out to the grill and cooked it for around 6 to 7 mins.
I was aiming for the base to be browned and the marshmallows to melt into the chocolate spread but still char a little on top to give that crunch as tho they had been roasted on a campfire.

The finished Desert Pizza!

I knew the kids would love it but it turned out a little better than i'd expected, the juice from the strawberries mixed with the melting marshmallows and came together to give a jam like taste that was awesome with the chocolate and ended up adding another flavour the kids loved to the pizza!

This would work just as well in the oven as it would on the kamado but id suggest precooking the pizza base before adding the toppings then return to the oven just long enough to melt the marshmallows.

Chocolate Spread Dessert Pizza

Chocolate Spread Dessert Pizza


  • 1 tsp of instant yeast
  • 1 tsp salt
  • 300g of strong bread flour
  • 1 tbsp of olive oil
  • 200ml of warm water
  • 2 tbsp Nutella (or and other chocolate spread)
  • 8 (approx) Marshmallows
  • strawberries sliced
  • banana slices


  1. Preheat BBQ with pizza stone to 350-400c (650-750f approx)
  2. Weigh out the ingredients for the pizza dough
  3. With the flour already in the bowl add the yeast and the salt and stir to ensure its mixed in well
  4. Make a well in the centre and pour in the water and the olive oil and stir with a wooden spoon untill it all comes together to form a wet dough
  5. Lightly flour a work surface for kneading on and turn out the dough onto it. knead the dough for around 5 minutes until it becomes smooth then lightly coat a bowl with olive oil and put the dough in, cover with a clean towel and set it aside for an hour to prove
  6. Once proved roll out the dough to a pizza shape of desired thickness
  7. Add the toppings starting with the nutella as the pizza sauce followed by the marshmallows then fill the gaps with strawberries and bananas
  8. Cook for 6 to 7 minutes, until the base is browned and the marshmallows are melting
  9. Let cool slightly before serving as the toppings are VERY hot
Prep Time: 01 hrs. 10 mins. Cook time: 00 hrs. 07 mins.
Total time: 1 hrs. 17 mins.

BBQ Baked Bread

After baking some bread rolls on the Kamado Joe previously and them going down so well with the kids (My 1 year old has an obsession with eating plain bread at the minute) i decided it was time to bake a loaf of some sort.

This is as simple a recipe as it gets and is easy to half or double to make exactly as many loafs as you want, altho if you've got space it will easily keep in the fridge for 2 weeks and you simply pull off a chunk when you want to bake a loaf and let it prove while you get the grill/oven up to temp.

I got the ingredients together to make enough dough to make 2 loafs (1 to bake straight away the other for when the first was gone!) which were:

  • 450g Strong white bread flour
  • 7g instant yeast
  • 325mls warm water
  • 1 tsp salt
The ingredients 
The next step was to pour the water and yeast to a large mixing bowl and mix well then add the salt and mix again.
Water salt and yeast mixed in a bowl
Then i poured all the flour in and mixed well until everything had come together and looked something like this.
All mixed up
Next was to lightly cover (i just placed a large dinner plate on top of the bowl) and set aside for a few hours until the dough had doubled in size.

Once doubled in size i lit the grill and set it up with the heat deflector in the raised position with with the grill on top of that and my pizza stone on top of the grill.
I set the vents with the lower fully open and the top vent with the daisy wheel open to allow the grill to preheat to 225c (450f approx) then it was back inside to see to the dough.

Fully risen 
As you can see it had risen well and as id made enough for 2 loaves i simply halved it an put the plate back on top of the bowl and then put the bowl in the fridge for the next time i wanted to make a loaf.

With the half id taken out to bake i kneaded it for a minute on a well floured work surface then shaped it into a Boule which is basically just a round loaf which works well for baking free form on the grill
Shaped into a Boule
 With that done i left the Boule to prove for another 30 Min's which gave me time to adjust the grill to ensure it was heated to the correct temp and cut some baking paper for cooking on.

After the 30mins was up and the grill was ready i gently reshaped the boule and placed it on the baking paper on my pizza peel and used a sharp serrated knife to cut 3 slashes in the top.
Ready To Cook!
Next was to put it on the grill.
On the Grill
Once placed on the grill to cook i sprayed the top and the baking paper lightly with water in a spray bottle to create steam while cooking, this is to help stop the crust forming too fast, then it was a simple matter of closing the lid and cooking for around 30mins.

I kept checking every 10mins or so and once browned i picked up the boule to tap the bottom, if it sounds hollow when tapped on the bottom its done!
  I put the finished loaf on a cooling rack and aimed to leave it for 15mins to cool, but i failed in my efforts and it was quickly cut up and smothered in butter while it was still warm and devoured by the family.

I know it was good as my eldest son wont eat the crust on shop bought bread but he barely left a crumb of this!
Looks like ill be baking the second loaf sooner than i expected.

Slow Roasted Shoulder Of Lamb

Something my local farm shop sells at a really good price is bone in lamb shoulder so i called in on my way past and picked one up for the family dinner on sunday

It was a nice piece of meat but eyeballing it in the store looked like it was a little big for the roasting pan i use in the bbq so i asked the butcher to cut it in two for me and he quickly obliged.

Lamb Shoulder

I didn't want to trim the fat on this as i wanted to keep it on to hopefully melt away and help flavour the the lamb and keep it moist while cooking, so i scored the fat with a very sharp knife in a criss-cross pattern about two centimeters apart (and unfortunately i forgot to take a picture of this but its pretty straight forward)

Next step was to make up the marinade.
First i minced an entire bulb of garlic into a bowl, to which i added 2 heaped tablespoons each of dried thyme, parsley and marjoram then mixed in 4 tablespoons of lemon juice and half a bottle of lager and gave it a good stir to incorporate it all together
The marinade
I set this aside and then gently crushed all the cloves of yet another bulb of garlic with the palm of my hand (yup its a lot of garlic but its worth it!) and spread them out in the bottom of my roasting pan then placed my lamb shoulder on top of the garlic.

Next was to rub the marinade i made earlier all over the shoulder and push it into the cuts in the fat i'd made earlier the remainder was poured into the bottom of the roasting pan along with the rest of the bottle of lager.
Marinade rubbed on the shoulder 

When its all done you should have something resembling the above picture (and you can also see the cuts in the fat i mentioned earlier).

And as you can see there was no need for me to get the shoulder cut in half as its like my pan was made for it, but its not going to hurt anything and to be honest id rather be safe than sorry as if i was right id have struggled to cut the bones at home!

This was put in my fridge for around an hour while i topped up the charcoal in the kamado and got it going, id usually leave it longer than this but i was pressed for time to have everything ready by the time we were to eat.

For this cook i was mostly going to be roasting at around 180c (approx 350f) so the heat deflector was put in the high position with the grill on top.

Once the grill had got to 110c (approx 225f) i put the pan in the grill and shut the lid.
On The Grill
I left it like this and let the temp of the grill slowly rise over the course of about an hour to the temp of  180c (approx 350f).

Once the grill had got to the main cooking temp the lamb was looking good already.
One Hour In And Looking Good
 At this stage the fats were melting into the marinade and beer in the pan and the garlic was literally melting into it all, the smell of the garlic down the garden was amazing and any of my neighbours that got a smell of it would be nothing short of envious i'm sure!

Now was the time to cover with foil.
Covered the pan with foil
The pan stayed like this for 2 1/2 hours at 180c (approx 350f).
After this time i removed the foil and stabbed the meat with a wooden skewer and it went in to the bone with literally no pressure
Now i removed the pan from the grill and took it inside, where i removed the meat to a plate and tented with foil to rest while the rest for atleast 15 mins of the meal was finished of.

Once the shoulder had rested and the rest of the meal had been plated up i used a fork to just pull chunks of meat of and put on the plate, the meat was so tender it was effortless to do and was by far the best option as the bone makes carving this joint of meat a little difficult.

I served it all up with some roasted vegetables, boiled vegetables and some and some dijon mustard mashed potatoes for what came together to make a delicious family sunday meal.

All Plated up!