Triple Peanut Pizza Food

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TRIPLE PEANUT BUTTER PIZZA RECIPE - (5/5)



Triple Peanut Butter Pizza Recipe - (5/5) image

Provided by á-5531

Number Of Ingredients 7

1 tube (18 oz.) refrigerated peanut butter cookie dough
1 C. (6 oz.) semisweet chocolate chips
1 pkg. (8 oz.) cream cheese, softened
1/3 C. creamy peanut butter
1/4 C. packed brown sugar
1 tsp. vanilla extract
2 C. chopped peanut butter cups (about 15 large)

Steps:

  • Press cookie dough onto a greased 14-in. pizza pan. Bake at 350 degrees for 12-15 minutes or until 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 mixing 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.

TRIPLE PEPPERONI PIZZA



Triple Pepperoni Pizza image

Provided by Ree Drummond : Food Network

Time 1h50m

Yield 8 servings

Number Of Ingredients 23

1 tablespoon olive oil
1/2 recipe Foolproof Pizza Dough, recipe follows
4 tablespoons Pizza Sauce, recipe follows
1 ounce fresh mozzarella, torn
3 ounces mozzarella, shredded
1 ounce provolone, shredded
10 to 15 pepperoni slices
1 teaspoon Garlic Butter, recipe follows
1 teaspoon instant or active dry yeast
4 cups all-purpose flour
1 teaspoon kosher salt
1/3 cup olive oil, plus additional for drizzling
One 15-ounce can crushed Italian plum tomatoes in thick puree
One 15-ounce can plum tomato strips
1/2 cup basil chiffonade
1/2 cup extra-virgin olive oil
1/2 tablespoon Calabrian chile paste
1 teaspoon flaky sea salt, such as Maldon
1 teaspoon sugar
4 cloves garlic, peeled and roughly chopped
3 1/2 sticks salted butter
16 cloves garlic, finely pressed
Coarse sea salt

Steps:

  • Preheat the oven to 500 degrees F. Brush a sheet pan with olive oil.
  • Roll out the dough ball, then transfer to the sheet pan. Spoon on the pizza sauce and spread it around, then top with the fresh mozzarella.
  • Mix together the shredded mozzarella and provolone in a bowl, then sprinkle over the pizza.
  • Place the pepperoni all over the top. Bake until done, 10 to 12 minutes. Brush the crust with garlic butter, then serve.
  • Sprinkle the yeast over 1 1/2 cups of warm (not lukewarm) water. Let stand for a few minutes.
  • Combine the flour and salt in a stand mixer fitted with the paddle attachment. Turn the mixer on low speed and drizzle in the oil until combined with the flour. Next, pour in the yeast mixture and mix until just combined and the dough comes together in a sticky mass.
  • Coat a separate mixing bowl with a light drizzle of olive oil and form the dough into a ball. Toss to coat the dough in the oil, then cover the bowl tightly with plastic wrap and set it aside for at least 1 or up to 2 hours at room temperature, or store in the fridge until you need it, up to 4 days ahead. Bring the refrigerated dough to room temperature before using.
  • Cook's Note: The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.
  • Add the plum tomatoes, tomato strips, basil, oil, chile paste, salt, sugar and garlic to a food processor and blend until smooth.
  • Melt the butter in a skillet over medium-low heat, then add the garlic and salt. Cook for a couple of minutes to release the flavor, but don't let the garlic brown.

THAI PEANUT NAAN PIZZAS



Thai Peanut Naan Pizzas image

I'm a huge fan of Thai food, but don't always have the time to make it at home. To get my fix, I top fluffy naan bread with a ginger-peanut sauce, fresh veggies, a sprinkle of cilantro and a spicy squiggle of Sriracha. -Rachel Seis, Taste of Home Senior Editor

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 11

1/4 cup creamy peanut butter
3 tablespoons sesame ginger salad dressing
1 tablespoon water
1 teaspoon soy sauce
2 naan flatbreads
1 cup shredded part-skim mozzarella cheese
1 small sweet red pepper, julienned
1/2 cup julienned carrot
1/2 cup sliced baby portobello mushrooms
1/4 cup chopped fresh cilantro
Sriracha chili sauce, optional

Steps:

  • Preheat oven to 425°. For sauce, mix first 4 ingredients until blended. Place naan on a baking sheet; spread with sauce. Top with cheese and vegetables., Bake until cheese is melted and crust is golden brown, 8-10 minutes. Top with cilantro and, if desired, drizzle with chili sauce.

Nutrition Facts : Calories 316 calories, Fat 19g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 698mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 13g protein.

PEANUT BUTTER AND PEPPERONI PIZZA



Peanut Butter and Pepperoni Pizza image

Yes, you read that right! Peanut butter is the ingredient you didn't know you needed on pepperoni pizza. Inspired by a pie from Zorbaz on the Lake, one of my family's favorite spots in Minnesota, my version gets baked in a cast-iron skillet and topped with fresh jalapenos and "hot" (chile-spiked) honey.

Provided by Gabriela Rodiles

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 19

1 tablespoon olive oil or neutral oil
1 pound refrigerated pizza dough, at room temperature
1/3 cup creamy peanut butter
1/2 cup marinara sauce
2 cups shredded whole-milk mozzarella
1 cup mini pepperoni slices (or regular pepperoni slices)
1 large jalapeno, seeded and thinly sliced (about 1/3 cup)
Hot honey, such as Mike's (see Cook's Note), for serving, or honey mixed with hot sauce
2 tablespoons red wine vinegar, white wine vinegar or apple cider vinegar
1 clove garlic, lightly crushed
1 teaspoon Dijon mustard, or grainy or yellow mustard
1 teaspoon regular honey
Kosher salt and freshly ground black pepper
1/4 cup olive oil or neutral oil
1 head romaine lettuce, roughly chopped (about 3 cups), or 3 cups mixed lettuce
1 head radicchio, roughly chopped (about 2 cups), optional
1/2 cup cherry or grape tomatoes, halved
1/4 cup pepperoncini, drained and sliced, or pickled banana pepper rings
1/4 cup thinly sliced red or yellow onion

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.

PEANUT BUTTER BROOKIE DEEP-DISH DESSERT PIZZA



Peanut Butter Brookie Deep-Dish Dessert Pizza image

When it comes to dessert, we think over-the-top is just enough. Betty Crocker™ Peanut Butter Cookie Mix and Betty Crocker™ Fudge Brownie Mix create the "crust" in this chocolate-peanut butter dessert pizza. Once you've created a dessert-worthy crust, add your "pizza sauce," made with sweet cream cheese. Top with miniature peanut butter cups and a peanut butter drizzle. Bring new meaning to pizza night with a brownie dessert pizza that'll be requested for every sweet craving.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h5m

Yield 16

Number Of Ingredients 11

1 box (18.3 oz) Betty Crocker™ Fudge Brownie Mix
Water, vegetable oil and eggs called for on brownie mix box
1 pouch (17.5 oz) Betty Crocker™ Peanut Butter Cookie Mix
Oil and egg called for on cookie mix pouch
1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
1/4 cup heavy whipping cream
1/2 teaspoon vanilla
30 miniature peanut butter cups, unwrapped and cut into quarters
2 tablespoons creamy peanut butter
1 tablespoon milk

Steps:

  • Heat oven to 350°F. Grease 10-inch springform pan with shortening or cooking spray. Make brownie batter as directed on box. Spread in pan.
  • Make cookie mix as directed on pouch. Drop dough by rounded tablespoonfuls evenly onto brownie batter; press down lightly.
  • Bake 35 to 40 minutes or until toothpick inserted in center of pan comes out almost clean. Cool completely on cooling rack, about 2 hours.
  • In medium bowl, beat cream cheese, 1/2 cup of the powdered sugar, the whipping cream and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base, leaving a 1/2-inch border around the edge. Top with peanut butter cups.
  • In small bowl, beat peanut butter, milk and remaining 1/4 cup powdered sugar. Spoon into resealable food-storage plastic bag; partially seal bag. Cut small tip from corner of bag; drizzle over top of pizza. Cut into 16 wedges, and serve. Store loosely covered in refrigerator.

Nutrition Facts : Calories 530, Carbohydrate 67 g, Cholesterol 55 mg, Fat 5, Fiber 2 g, Protein 7 g, SaturatedFat 9 g, ServingSize 1 Wedge, Sodium 390 mg, Sugar 48 g, TransFat 0 g

CHOCOLATE PEANUT BUTTER PIZZA



Chocolate Peanut Butter Pizza image

This is probably the most unusual "pizza" you'll ever see! It's a great dessert for kids, although adults snap it up, too. Everyone loves the chewy crust and the great flavor. Chocolate and peanut butter are a nice combination.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 slices.

Number Of Ingredients 9

1/2 cup shortening
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs, room temperature
1/2 teaspoon vanilla extract
1-1/2 cups plus 5 tablespoons all-purpose flour
2 cups miniature marshmallows
1 cup semisweet chocolate chips

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.

Nutrition Facts : Calories 220 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 42mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

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