CHOCOLATE PEANUT BUTTER PIZZA
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
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.
PEANUT BUTTER AND JELLY PIZZA- GOOFY'S KITCHEN (RECIPE FROM GOOFY'S KITCHEN)
This Peanut Butter and Jelly Pizza recipe from Goofy's Kitchen is so simple to prepare at home, perfect to make with the kids!
Provided by Jenny
Categories Dessert
Time 25m
Number Of Ingredients 8
Steps:
- To prepare pizza dough, place warm water in a small bowl; add yeast and honey, stirring to dissolve. Set aside for 5 minutes, mixture will almost double in size.
- Combine flour and salt in stand mixer with a fitted dough hook attached. Add olive oil and yeast mixture, continue mixing on low speed for 5-7 minutes, until dough pulls away from the sides of bowl and forms a smooth, sticky ball. If the dough is too wet and doesn't pull away, gradually add small amounts of flour until it cleans sides of bowl.
- Transfer dough onto a clean work surface, lightly dusted with flour or on top of parchment paper. Cut dough into two equal pieces. Form each piece into round balls. Knead each piece a couple times then place into 2 separate mixing bowls sprayed with cooking spray. Cover with plastic wrap and let rise in a warm space for 1 hour. I turn my oven on warm temperature for 10 minutes, then turn it off for the dough to rise in a warm space.
- Preheat oven to 350 degrees F. Remove dough from oven and punch down to deflate. Transfer each dough ball onto a clean surface dusted with flour or lined with parchment paper. With a rolling pin, roll dough 10-12 inches 1/4 inch thick. Lightly spray two 12 inch pizza pans with cooking spray. Transfer dough to pizza pans and bake for 8-10 minutes or until cooked through.
- For toppings, melt peanut butter and jelly in two separate heat proof bowls in the microwave for 15 seconds. Spread warm peanut butter over hot crust with an offset spatula or butter knife. Place the warm jelly into a piping bag you can snip the corner or place the jelly in the corner of a ziplock baggie, snipping a small corner to use as a piping "pen." Squeeze a small circle of jelly in the center of the pizza. Continue making larger circles working your way to the outside crust and forming a "target" pattern. Gently pull a knife across the jelly circles working from the crust to the center of the pizza to create pattern lines. Bake pizzas for another 2-3 minutes if desired. (I did not bake a second time)
Nutrition Facts : Calories 298 kcal, Carbohydrate 44 g, Protein 9 g, Fat 10 g, SaturatedFat 2 g, Sodium 370 mg, Fiber 2 g, Sugar 8 g, ServingSize 1 serving
PEANUT BUTTER AND JELLY PIZZA
Provided by Food Network
Time 10m
Yield 1 servings
Number Of Ingredients 6
Steps:
- SPLIT and toast English muffin. Spread peanut spread on both sides of muffin. Spread or squeeze fruit spread over peanut butter.
- TOP with banana slices. Drizzle with warmed fudge topping to taste. Sprinkle with coconut, if desired.
WHITE CHOCOLATE AND PEANUT BUTTER SWEET AND SALTINE
Steps:
- Preheat the oven to 425 degrees F. Line 1 large or 2 small jelly roll pans with aluminum foil, then spray with nonstick spray and arrange the saltines salt-side down in a single layer.
- Melt the butter and brown sugar together in a medium saucepan and boil until it turns a caramel color, a few minutes. Remove from the heat and pour over the crackers, covering them evenly. Put the peanut butter in a microwave-safe bowl and microwave just until slightly loosened, about 20 seconds. Drizzle evenly over the caramel and spread with a small offset spatula. Bake, watching carefully, until just bubbly, 3 to 5 minutes.
- Put the melting wafers in a microwave-safe bowl and melt according to package directions. Spoon dollops over the peanut butter caramel and smooth evenly with an offset spatula. Transfer the pan to the fridge or freezer until completely cold, then break up into pieces. Store in an airtight container at room temperature.
PEANUT BUTTER AND PEPPERONI PIZZA
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
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 AND JELLY DESSERT PIZZA
My kids think I'm a goddess now! You can use something other than strawberry if you like. Be careful after taking this out of the oven. Let it cool until it is just warm because the jelly can really burn ya.
Provided by Punky Julster
Categories Dessert
Time 25m
Yield 1 pizza
Number Of Ingredients 3
Steps:
- Place pizza dough on cookie sheet or in pizza pan.
- Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency.
- Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.
- Take strawberry preserves and put in a bowl.
- Break preserves up so they are easily spreadable.
- Spread preserves over top of peanut butter.
- Place pizza in oven at 375F for about 8-10 minutes, keeping and eye on it.
- When the crust is golden brown and the jelly is bubbling, the pizza is done.
- Let cool some; cut and serve while still warm.
PB & J CUPS
Provided by Valerie Bertinelli
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Line 8 cups in a 12-cup muffin tin with cupcake liners.
- Melt the chocolate in a double boiler (set a heatproof bowl over a saucepan filled with a few inches of simmering water) over medium heat. Stir the chocolate occasionally, until melted, about 5 minutes. Once the chocolate is melted, turn the heat off.
- Meanwhile, add the peanut butter and confectioners' sugar to a mixing bowl. Mix with a hand mixer until well combined. Set the peanut butter mixture aside.
- Spoon 1 tablespoon of melted chocolate into each cupcake liner. Use a 1-tablespoon size cookie scoop to portion the peanut butter mixture on to your hand. If the mixture is too sticky, lightly spray your hands with nonstick cooking spray. Slightly flatten the peanut butter, but make sure to keep it smaller than the base of the muffin cup so that the chocolate can encase it. Place the peanut butter on top of the chocolate, slightly pressing to let the chocolate come slightly up the sides of the peanut butter. Repeat the process to fill all 12 muffin cups.
- Next, use a 1/2-tablespoon size cookie scoop to scoop a portion of jelly on top of the peanut butter. To finish the cups, top the peanut butter and jelly with an additional tablespoon of melted chocolate. Use a spoon to spread the chocolate to completely cover the peanut butter and jelly. Sprinkle each cup with flake salt, if desired. Transfer the muffin tin to the fridge for 30 minutes, until completely set.
- The PB & J cups can be stored in an airtight container in the fridge for up to 5 days or the freezer for up to 1 month.
HANNAH'S PEANUT BUTTER AND WHITE CHOCOLATE CANDIES
Provided by Sue Ellison
Categories Candy Milk/Cream Chocolate Dessert Christmas Peanut Winter Chill Edible Gift Double Boiler Bon Appétit Colorado
Yield Makes about 80 pieces
Number Of Ingredients 5
Steps:
- Line 9x9x2-inch baking pan with foil, leaving overhang. Spray foil with nonstick spray. Combine white chocolate and peanut butter in medium metal bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water). Stir until chocolate melts and mixture is blended. Spread mixture evenly in prepared pan; freeze until almost firm, about 15 minutes.
- Meanwhile, place chocolate chips and cream in another medium metal bowl. Set over same saucepan of simmering water (do not allow bottom of bowl to touch water). Stir until chocolate is melted and mixture is smooth. Spread chocolate mixture evenly over peanut butter mixture. Refrigerate until very firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
- Using foil as aid, lift candy out of pan. Cut into 1-inch squares; serve cold.
PEANUT BUTTER DESSERT PIZZA
I love regular pizza, but nothing beats this peanut buttery dessert pizza! A favorite for kids, you can be very creative with the 'toppings'.
Provided by KitchenCraftsnMore
Categories Bar Cookie
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Combine peanut butter, sugar and egg; blend until smooth.
- Press into a 10-inch pizza pan.
- Prevent dough sticking to fingers by dipping fingers in flour first.
- Bake at 325 for 20 minutes.
- Cool 10 minutes, then sprinkle on chocolate chips, marshmallows and nuts over entire pizza.
- Arrange cherry halves arond the outer edge and in centre of pizza.
- Broil for 1-2 minutes or until marshmallows puff up a little and brown a bit.
- Let stand 20 minutes before cutting into wedges to serve.
Nutrition Facts : Calories 225.4, Fat 13.8, SaturatedFat 3.9, Cholesterol 13.2, Sodium 113.3, Carbohydrate 23.8, Fiber 2.1, Sugar 18.7, Protein 5.7
WHITE CHOCOLATE, PEANUT BUTTER AND JELLY PIZZA
Peanut butter and jelly lovers, this one's for you. We transformed your fave sandwich into a dessert pizza topped with chocolate, peanuts and marshmallows.
Provided by My Food and Family
Categories Dairy
Time 38m
Yield 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF.
- Beat butter and peanut butter in large bowl with mixer until blended. Add brown sugar, granulated sugar, egg and vanilla; mix well. Blend in flour.
- Spread onto bottom of 12-inch pizza pan sprayed with cooking spray.
- Bake 15 to 18 min. or until golden brown. Remove from oven; immediately sprinkle with chocolate morsels. Let stand 1 to 2 min. or until softened. Spread melted morsels evenly over crust.
- Top with marshmallows and nuts; bake 5 min. or until marshmallows are golden brown. Stir jelly until smooth; drop by teaspoonfuls onto marshmallow topping. Cool completely.
Nutrition Facts : Calories 400, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
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