Chocolate Peanut Butter Pizza Food

CHOCOLATE PEANUT BUTTER PIZZA

Steps:

• Preheat oven to 375°. Cream shortening, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Add flour and mix well. Pat into a greased 12-in. pizza pan. Bake 16 minutes. Sprinkle with marshmallows and chocolate chips; bake until lightly browned, 3-5 minutes longer.

CHOCOLATE CHIP PEANUT BUTTER PIZZA

Steps:

• Heat the oven to 375 degrees. In a large bowl, combine the first six ingredients. Blend well. Add flour and mix well. Press dough evenly over a 12 to 14 inch pizza pan, forming a ridge around the edge. Bake for 10 minutes. Take pan out and sprinkle marshmallows and chocolate chips over the top. Continue baking for 5 to 8 minutes or until marshmallows are golden brown. Cool and then cut and enjoy. If eating later pop in microwave for a few seconds to get warm. Serves about 20 people.

PEANUT BUTTER CHOCOLATE CHIP DESSERT PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine butter, white sugar, brown sugar, peanut butter, egg, and vanilla extract in a large bowl; beat with an electric mixer until creamy. Add flour and stir until blended.
• Press dough into an ungreased 12- or 14-inch round pan.
• Bake in the preheated oven until pale and firm, about 10 minutes. Sprinkle marshmallows and chocolate chips over the entire 'pizza'. Continue baking until marshmallows start to brown, 5 to 8 minutes more. Let cool before slicing.

CHOCOLATE PEANUT BUTTER CANDY PIZZA

Steps:

• Heat oven to 350°F. In medium bowl, mix brown sugar, butter and egg with spoon. Stir in flour, cocoa, baking soda and salt. Pat dough in ungreased 12-inch disposable pizza pan.
• Bake pizza 10 to 12 minutes or until edge is set. Cool at least 30 minutes.
• In 2-quart saucepan, heat all Peanut Butter Sauce ingredients over medium-low heat, stirring constantly, until melted and smooth. Spread over cookie pizza. Top with peanuts and candies. Drizzle with melted chocolate chips.

TRIPLE PEANUT PIZZA

Steps:

• Press cookie dough onto a greased 14-in. pizza pan. Bake at 350° for 15-18 minutes or until deep golden brown. Sprinkle with chocolate chips; let stand for 4-5 minutes. Spread melted chips over crust. Freeze for 10 minutes or until set. , Meanwhile, in a small bowl, beat the cream cheese, peanut butter, brown sugar and vanilla until creamy. Spread over the chocolate. Sprinkle with the peanut butter cups. Chill until serving. Refrigerate leftovers.

CHOCOLATE PUDDING PEANUT BUTTER PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-inch pizza pan.
• Stir cookie mix, egg, oil, and water together in a bowl until a soft dough forms. Place dough on the pan; spread out to look like a pizza crust.
• Bake in the preheated oven until edges are light golden brown, about 15 minutes. Let cool.
• Meanwhile, combine cream cheese and sugar in a medium bowl; beat with an electric mixer until light and fluffy. Fold in 1/2 of the whipped topping and set aside.
• Whisk milk and pudding mix together in a medium bowl until thickened.
• Spread the cream cheese mixture over the cookie crust, leaving a little of the crust showing around the edges. Spread chocolate pudding over the cream cheese mixture, leaving a little of the cream cheese layer showing.
• Spread the remaining whipped topping over the pudding, leaving a little of the pudding showing. Sprinkle chocolate chips over the whipped topping. Refrigerate until ready to serve.

PEANUT BUTTER AND PEPPERONI PIZZA

Steps:

• For the pizza: Preheat the oven to 450 degrees F.
• Grease a 12-inch cast-iron skillet with the oil. Place the pizza dough in the center and spread evenly to cover the bottom and 1 inch up the sides. Spread the peanut butter evenly over the dough followed by the marinara sauce. Sprinkle with the mozzarella followed by the pepperoni and then the jalapeno.
• Bake until the cheese melts and browns and the edges are crisp, about 20 minutes. (This is a good time to start the salad.) Remove from the oven and let sit for 5 minutes, then drizzle with hot honey before serving.
• For the salad: Whisk together the vinegar, garlic, mustard, honey, 1/2 teaspoon salt, pinch of black pepper and the oil in a medium bowl until combined. Set aside and let the garlic infuse the dressing, about 5 minutes. Remove the garlic and add the lettuce, radicchio if using, tomatoes, pepperoncini and onion; lightly toss to coat in the dressing. Serve with the pizza.

CHOCOLATE PUDDING PIZZA WITH PEANUT BUTTER CRUST

Steps:

• Prepare cookie dough according to package directions.
• Press into a greased 12-inch pizza pan.
• Bake at 375°F for 15 minutes or until set; cool.
• In a mixing bowl, beat cream cheese until smooth.
• Spread over crust.
• In another bowl, beat milk and pudding mix on medium speed for 2 minutes.
• Spread over the cream cheese layer.
• Refrigerate for 20 minutes or until set.
• Spread with whipped topping.
• Sprinkle with chips.
• Chill for 1-2 hours.

CHOCOLATE PEANUT BUTTER COOKIE PIZZA

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, cocoa, butter and egg until soft dough forms (dough will be crumbly). Pat in ungreased 12-inch pizza pan.
• Bake 15 minutes or until cookie is puffed and set. Sprinkle with peanut butter chips, marshmallows and peanuts. Drizzle with hot fudge topping.
• Bake 5 to 7 minutes longer or until chips are melted and marshmallows are puffed. Cool completely, about 1 hour. Cut into wedges.