Peanut Butter and Jelly Pizza.
by Computothought in Cooking > Pizza
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Peanut Butter and Jelly Pizza.
Taking my original soda pizza and adding another flavor of peanut butter and jelly (fruit). Great for desert or a change of pace. we have it for breakfast sometimes since it is so quick and easy. You will try it one of these days. Just like being a kid again. It is so good and good for you!!
Afterthought: wish I had used more colourful fruit. There definitely would have been more contrast. Also if you make lots of mini biscuits, they make great party Hor D'oeuvres.
See also: https://www.instructables.com/id/Our-food-instructables/
Afterthought: wish I had used more colourful fruit. There definitely would have been more contrast. Also if you make lots of mini biscuits, they make great party Hor D'oeuvres.
See also: https://www.instructables.com/id/Our-food-instructables/
The Ingredients and Utensils.
Your tired and in a hurry, but relax it's ok.
Ingredients
2 cups flour
1/3 cup oil (high heat)
2/3 cup buttermilk
2 tsp baking powder
1 tsp baking soda
Pinch of salt.
1 cup or so of unsalted peanuts. (you could use any nuts, not just peanuts. i.e. pecans)
1/4 cup or so of oil. (Olive oil can give a fruitier taste.)
Cup or so of fruit I used canned for convenience. ( i used a whole 15 oz. can)
Utensils:
Stove capable of supporting 425 degrees F.
Medium to large cookie sheet pan.
Large sturdy wooden spoon
Rolling pin or equivalent.
1 mini food processor
Large bowl to combine measure
1 tsp measuring spoon
1 cup measuring cup
1 tbl measuring spoon
Cooking mitt to protect your hand when removing the cookie pan from the oven.
Ingredients
2 cups flour
1/3 cup oil (high heat)
2/3 cup buttermilk
2 tsp baking powder
1 tsp baking soda
Pinch of salt.
1 cup or so of unsalted peanuts. (you could use any nuts, not just peanuts. i.e. pecans)
1/4 cup or so of oil. (Olive oil can give a fruitier taste.)
Cup or so of fruit I used canned for convenience. ( i used a whole 15 oz. can)
Utensils:
Stove capable of supporting 425 degrees F.
Medium to large cookie sheet pan.
Large sturdy wooden spoon
Rolling pin or equivalent.
1 mini food processor
Large bowl to combine measure
1 tsp measuring spoon
1 cup measuring cup
1 tbl measuring spoon
Cooking mitt to protect your hand when removing the cookie pan from the oven.
Make the Peanut Butter and the Jelly.
Peanut butter slurry:
Take peanuts (about half an average size bottle) and oil and put them in the mini blender. I
f you really want an interesting flavor, roast your peanuts ahead of time.
Add enough oil to one quarter inch or so high in the container.
Pulverize.
Put in the fridge to to firm up some.
Jelly:
Take a cup of canned fruit such as peaches and drain most of the liquid (makes a refreshing drink.)
Probably want to keep the fruit in large pieces so the do not burn.
Take peanuts (about half an average size bottle) and oil and put them in the mini blender. I
f you really want an interesting flavor, roast your peanuts ahead of time.
Add enough oil to one quarter inch or so high in the container.
Pulverize.
Put in the fridge to to firm up some.
Jelly:
Take a cup of canned fruit such as peaches and drain most of the liquid (makes a refreshing drink.)
Probably want to keep the fruit in large pieces so the do not burn.
Getting Ready and Mixing It Up.
Preheat the oven to 425 degrees Fahrenheit.
In the large mixing bowl add the dry ingredients (salt, baking powder, baking soda, and flour)
stir around to evenly distribute them.
Take the cup and fill it one third full of oil. Does not have to be perfect but close is important. Fill the rest of the cup with buttermilk. Pour that into the flour mixture. Stir it all until it becomes a dough and is in a ball. Do not over mix.
Take the ball and spread it out evenly as much as you can in the cookie pan, You can either use your hands like I do or use the rolling pin. Between the oil and the buttermilk, you should not have to grease the pan. Though it would not hurt to do it is the first time you do this recipe.
Now pinch the edges of the dough so you have a mini barrier so that the sauce and cheese will not over flow.
Take the peanut slurry and spread it evenly over the dough. Then do the same with the fruit. Does not have to be perfect.
In the large mixing bowl add the dry ingredients (salt, baking powder, baking soda, and flour)
stir around to evenly distribute them.
Take the cup and fill it one third full of oil. Does not have to be perfect but close is important. Fill the rest of the cup with buttermilk. Pour that into the flour mixture. Stir it all until it becomes a dough and is in a ball. Do not over mix.
Take the ball and spread it out evenly as much as you can in the cookie pan, You can either use your hands like I do or use the rolling pin. Between the oil and the buttermilk, you should not have to grease the pan. Though it would not hurt to do it is the first time you do this recipe.
Now pinch the edges of the dough so you have a mini barrier so that the sauce and cheese will not over flow.
Take the peanut slurry and spread it evenly over the dough. Then do the same with the fruit. Does not have to be perfect.
Cooking Time.
By this time the oven should be ready. Notice the time. Put the cookie pan in the oven. Keep an eye on the biscuit pizza so it does not burn. Should not take more than 12 minutes at most. Watch carefully!! The edges of the pizza will plump up and turn brown. After 10 to 12 minutes put on the cooking mitt and remove the cookie pan.
Wait a Few Minutes and Then Eat.
Yes, put the cookie pan on top of the stove or somewhere safe from the hot bottom of the cookie pan so the dough can cool and rest a bit. Then you can serve and eat it. Enjoy!