Peanut Butter Pizza

 Don't knock it 'til you try it!!  I know it sounds weird, but YES it is absolutely delicious!

This makes 1-16 inch pizza, you could split the dough and make smaller sizes if you like

Crust:

1 TB yeast

1 tsp sugar

1 cup warm water 

3 cups all purpose flour (I actually prefer to measure my flour in grams these days, 360 grams if you have the means to measure exact, otherwise scoop gently and level!)

1 tsp. garlic salt

1/4 cup parmesan cheese(fresh grated, or even green can stuff, it works)

Olive Oil for rising bowl

Corn Meal for pan

Sauce:

1/2 cup of your favorite pizza sauce (homemade here, I halved the recipe and it was perfect)

1/3 cup quality peanut butter, (I prefer Adam's No Stir, or Jif No Sugar Added)

Toppings:

8 oz Italian Sausage (Sweet, Mild, Spicy, you choose!), cooked and cooled

Sliced Pepperoni (amount to your taste)

1 fresh jalapeno, sliced (seeds in for extra heat, removed for milder flavor)

8 oz shredded mozzarella/smoked provolone (Sargento makes a good blend of these, you could use an italian blend, or straight mozzarella if you prefer)

Sprinkle of grated Parm/Romano (fresh is best, but I am not above using the green can stuff!)

Heinz Red Chili infused  Honey (to taste)

Thinned drizzle of peanut butter/sauce

Crust:

In a small bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

Combine flour, salt and parm in a your mixer bowl (I use my kitchenaid mixer, you can use a food processor of go by hand if you like)

On medium speed, slowly add the yeast mixture. Mix/knead until a ball forms and knead with a dough hook for 5 minutes until it is a nice smooth ball. ( you can add water or flour if it is looking wet or dry, just go 1 TB at a time)

When you have the ball together remove it from the bowl. Oil the bowl well with olive oil and return the dough, tossing to coat. Top with plastic wrap and place in a warm location for 60-90 minutes until doubled in size.

Punch dough down and it is ready to use!

Stretch it onto a 16 inch pizza pan that has been liberally coated with corn meal  

Sauce:

Make this while the dough is rising

Mix 1/2 cup of your prefered sauce with 1/3 cup peanut butter and set aside

Assemble Pizza:

Preheat oven to 400

Spread sauce onto the crust, you can use the whole thing, or less if you prefer, just reserve a little for the drizzle on top

Top with sausage, jalapeno, cheese and pepperoni as your preference. I prefer sausage on the sauce, then cheese, with jalapenos and pepperoni on the top. Then I sprinkle with parm and romano

Heat a little extra peanut butter and sauce, and thin it with water until it is pourable and drizzle it over the whole thing

Bake 15 minutes until top is brown and bubbly.  

Drizzle infused honey over the top and bake 2-3 minutes more!

Allow to set for at least 5-10 minutes before slicing!!

Mama Lil's Pepper Tortillas

I was setting out to make some bacon tortillas, but I found out I was OUT of bacon, I have no idea how that happened as bacon is a staple in my house.....but I was scouring my fridge and I found a jar of Mama Lil's Pickled Mildly Spicy Peppers with garlic in oil and I had a great idea! Worked out so great I made a second batch less than a week later!

** Sun dried tomato and arugula version at the bottom!!

4 cups all purpose flour (512 grams)

2 tsp sea salt

1/3 cup oil from Mama Lil's Pickled Mildly Spicy Peppers with Garlic in oil

1/2 cup rinsed and WELL drained Mama Lil's Peppers, chopped

1 1/4 cup boiling water

In mixer(or by hand) mix flour and salt. Slowly add the boiling water and oil. Mix until well combined, then add in pepper chunks.

Gather it all into a ball , knead until you have a soft dough that doesn't stick to your hands, cover, allow to rest for 20 minutes

Divide ball into 15 portions (about 60 grams each)

On well floured surface, roll each ball into a circle (or whatever shape you can manage, circles are not my best work!) You want them very thin.

Heat a pan over medium high heat for at least 5 minutes(ungreased!), place first tortilla and allow to cook until it starts to bubble.

Flip and cook for a few minutes more. You can flip a few times until your desired look, I like a few darker spots and a few lighter ones.  

Repeat until you are done with all the balls and enjoy as you would any other delicious tortilla!!

2/22/24.  I switched it up a bit, used the oil from oil packed sundried tomatoes in herbs, rinsed and chilled sun dried tomatoes and added wilted and chopped arugula( after wilting, chopping and squeezing dry it was about 1/3 cup).Same method otherwise!!