Peanut Butter And Pepperoni Pizza Food

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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 AND JELLY PIZZA



Peanut Butter and Jelly Pizza image

Provided by Food Network

Time 10m

Yield 1 servings

Number Of Ingredients 6

1 whole-wheat or multi-grain English muffin
2 tbsps. Jif® Creamy Reduced Fat Peanut Spread
2 tbsps. Smucker's® Strawberry Low Sugar Preserves or Smucker's® Squeeze Strawberry Reduced Sugar Fruit Spread
8 banana slices
Smucker's® Hot Fudge Sugar Free Ice Cream Topping, heated according to package directions
Flaked or shredded coconut (optional)

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.

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 JELLY DESSERT PIZZA



Peanut Butter and Jelly Dessert Pizza image

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

1 plain prepared pizza crust
1/2-1 cup smooth peanut butter
1/2-1 cup smuckers strawberry preserves

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.

PEANUT BUTTER PIZZA



Peanut Butter Pizza image

Fudge, peanut butter and toasted marshmallows all in one place -- what's not to love? Fun for the kids, sinful for adults! I prefer to use my own peanut butter cookie dough and just measure out the right amount. Cook time includes cookie cooling time.

Provided by Linorama

Categories     Bar Cookie

Time 2h10m

Yield 10 serving(s)

Number Of Ingredients 5

1 (15 ounce) package peanut butter cookie dough
1/2 cup creamy peanut butter
3 cups mini marshmallows (more or less)
1/2 cup hot fudge, warmed
1/3 cup dry roasted peanuts, roughly chopped

Steps:

  • Cut cookie dough into half inch slices and arrange on greased 12-inch pizza pan.
  • Press together with fingers to make one big cookie, leaving a 1-1/2-inch border all around.
  • Bake at 350°F for 10-12 minutes.
  • Carefully spread peanut butter on hot cookie and leave to cool.
  • Just before serving preheat oven to 400°F.
  • Cover cookie with marshmallows and pop into the oven for 5-8 minutes so the marshmallows toast.
  • Remove and drizzle with hot fudge sauce, then sprinkle with peanuts.
  • Cut into wedges and serve.

Nutrition Facts : Calories 415.7, Fat 22.3, SaturatedFat 4.9, Cholesterol 11.8, Sodium 354, Carbohydrate 48.1, Fiber 2.3, Sugar 15.2, Protein 9.5

SEITAN PEPPERONI AND PIZZA



Seitan Pepperoni and Pizza image

Posted on veganinmiwaukee via Fat Free Kitchen. A flavor filled recipe for seitan pepperoni and directions on how to use it in pizza. Yum!

Provided by Sharon123

Categories     Grains

Time 1h40m

Yield 4 pepperoni logs

Number Of Ingredients 17

1 1/2 cups vital wheat gluten
1/4 cup nutritional yeast
1 teaspoon salt
3 teaspoons smoked paprika or 3 teaspoons regular paprika
1 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
3/4 teaspoon mustard seeds (I used brown seeds and I ground it with my mortar or pestle)
1 1/2 teaspoons fennel seeds (also ground with mortar or pestle)
1 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon ginger
2 tablespoons peanut butter
2/3 cup water
4 tablespoons ketchup
1 teaspoon liquid smoke
1/4 teaspoon agave nectar

Steps:

  • Preheat oven to 350°F Mix dry ingredients in a mixing bowl. Mix all wet ingredients in a separate mixing bowl. Make sure to mix the wet ingredients well so that they can be easily incorporated into gluten. An easy way to make sure peanut butter mixes with water is to heat both up in the microwave for a minute. This softens the peanut butter enough to mix with the water.
  • Pour the wet mixture into the dry, stirring well; I use a Kitchen Aid mixer with the paddle attachment. Remove from the bowl and knead for a few extra minutes. You want to make sure that all your ingredients are evenly distributed. Tip: once you mix water or any liquid with your gluten you will not be able to add anything else to the mixture. This is why it is important to have all of your wet ingredients mixed together prior to adding them to your gluten mixture.
  • Roll the mixture into a log shape and cut in half so that you have two shorter pieces. Normally I will cut this recipe into four equal pieces so they are more like snack sticks. Once you have created your logs tightly roll them in aluminum foil, shiny side inches Make sure to use lots of foil because your seitan logs will try to expand in the oven and they will, I have done it, explode out of the foil. Seal the ends by twisting and pushing in to compact the seitan even more. You want to make a tight seal. Place logs lengthwise on oven racks and bake for 1 hour, turning over after 30 minutes. Undercooked seitan will be gummy and rubbery in the middle so take it out after an hour, cut it in half and take a taste-test piece or just touch it with your finger.
  • Remove from oven and place on wire rack to cool. You do do not need to unwrap them from their aluminum foil prisons to store them in your fridge. If you want to thinly slice them you will need to do this before placing them in the refridgerator. Refridgerating them makes it impossible to thinly slice. I have only had success using my food processor when attempting to make a thin slice. Anything manual just crumbles the seitan. My friend thinks a mandolin will work but I have been too thrifty to purchase yet another cutting tool.
  • The crust for this pizza came from Whole Grain Breads by Peter Reinhart. It is one of the best whole wheat pizza crusts I have ever used. Normally whole wheat pizza dough is too sticky, but this recipe produced a crust that was easy to work with. It had great gluten structure without having to add vital wheat gluten. I was even able to throw the pizza. Oh, how I love to throw pizza into the air and catch it again.
  • Toppings on pizza:
  • Half can of tomato paste (I didn't add spices to the sauce because most of the flavor of the pizza will come from the cheese and the pepperoni).
  • Spinach.
  • Chopped tomato.
  • Mushroom.
  • Provolone.
  • Mozzarella.
  • Shredded Parmesan.
  • Seitan pepperoni.
  • I pre-baked my crust for two minutes at 550F and then baked for another nine minutes with all of the toppings.

Nutrition Facts : Calories 116.8, Fat 5.5, SaturatedFat 1, Sodium 795.2, Carbohydrate 13.2, Fiber 5.1, Sugar 4.4, Protein 7.9

HOMEMADE PEPPERONI PIZZA



Homemade Pepperoni Pizza image

Quick, Easy and Delicious-Homemade pizza crust and tomato sauce has never been easier-and this recipe for pepperoni pizza produces a delicious classic!

Provided by Contadina

Categories     Trusted Brands: Recipes and Tips     Contadina®

Yield 6

Number Of Ingredients 16

½ (12 ounce) can CONTADINA® Tomato Paste
1 teaspoon dried oregano, crushed
1 teaspoon dried basil, crushed
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sugar
½ teaspoon salt
¼ teaspoon black pepper
3 ¼ cups all-purpose flour, or more as needed
2 (.25 ounce) envelopes FLEISCHMANN'S® Pizza Crust Yeast or RapidRise® Yeast
1 tablespoon sugar
1 ½ teaspoons salt
1 ⅓ cups very warm water (120 degrees F to 130 degrees F)
⅓ cup oil
1 (6 ounce) package HORMEL® Pepperoni
1 cup shredded mozzarella cheese, or more to taste

Steps:

  • For sauce: Combine all sauce ingredients with 1/2 cup water in a medium bowl; set aside for flavors to develop while making crust. Freeze remaining paste .
  • For crusts: Combine 2 cups of flour with the dry yeast, sugar and salt. Add the water and oil and mix until well blended (about 1 minute). Gradually add enough remaining flour slowly, until a soft, sticky dough ball is formed.
  • Knead for about 4 minutes, on a floured surface, until dough is smooth and elastic. Add more flour, if needed. (If using RapidRise® Yeast, let dough rest, covered, for 10 minutes.)
  • Divide dough in half. Pat each half (with floured hands) into a 12-inch greased pizza pan OR roll dough to fit pans.
  • For pizzas: Preheat oven to 425 degrees F. Top crusts with sauce, pepperoni and cheese.
  • Bake for 18 to 20 minutes until crusts are browned and cheese is bubbly. For best results, rotate pizza pans between top and bottom oven racks halfway through baking.

Nutrition Facts : Calories 590 calories, Carbohydrate 60.4 g, Cholesterol 47.5 mg, Fat 29.1 g, Fiber 2.9 g, Protein 19.5 g, SaturatedFat 9.7 g, Sodium 1408.3 mg, Sugar 5.5 g

BEST-EVER PEPPERONI PIZZA



Best-Ever Pepperoni Pizza image

You'll love working with the dough, the cheesy surprise inside the crust and the jazzed-up sauce in this pie. -Scottie Orr-Wedeven, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 slices.

Number Of Ingredients 22

1 package (1/4 ounce) quick-rise yeast
1 cup warm water (120° to 130°)
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons plus 2 teaspoons olive oil, divided
2-1/2 to 3 cups all-purpose flour
4 pieces string cheese
1/2 teaspoon Italian seasoning
SAUCE:
1 can (8 ounces) tomato sauce
1 teaspoon sugar
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon lemon juice
1/8 teaspoon dried thyme
1/8 teaspoon dried basil
1/8 teaspoon cayenne pepper
TOPPINGS:
1 package (3 ounces) sliced pepperoni
2 cups shredded Italian cheese blend

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, salt, 2 tablespoons oil and 2-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest 10 minutes., On a lightly floured surface, roll dough into a 15-in. circle. Transfer to a greased 14-in. pizza pan, letting dough drape over the edge. Cut string cheese pieces in half lengthwise; place around edge of pan. Fold dough over string cheese; pinch to seal., Prick dough thoroughly with a fork. Brush with remaining oil; sprinkle with Italian seasoning. Bake at 425° for 10-12 minutes or until golden brown., In a small saucepan, combine the sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Spread over crust. Arrange pepperoni over top; sprinkle with Italian cheese blend. Bake for 10-15 minutes or until cheese is melted.

Nutrition Facts : Calories 392 calories, Fat 19g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 879mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 2g fiber), Protein 16g protein.

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