Peanut Butter Cup Pizza
Soft, pan-style pizza crust topped with melted chocolate, chopped Reese’s peanut butter cups, salted peanuts and a peanut butter drizzle. If that doesn’t rock a peanut butter lover’s world, I don’t know what will.
- Prep time
- 20 min
- Cook time
- 12 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 teaspoons butter, melted
- 1/2 cup (88g) semisweet chocolate chips (or finely chopped semisweet chocolate bar)
- 1/2 cup (88g) milk chocolate chips (or finely chopped milk chocolate bar)
- 9 to 12 regular-size peanut butter cups like Reese's (that's 3 to 4 packages), chopped into large chunks
- 1/4 cup (30g) roasted peanuts, chopped (I used salted)
- 2 tablespoons (30g) smooth peanut butter, melted
- 1 3/4 to 2 1/4 cups (210g to 270g) all purpose flour
- 1/4 cup (28g) milk powder
- 1 tablespoon (12g) granulated sugar
- 1 1/4 teaspoon instant yeast*
- 1/2 teaspoon salt
- 3 tablespoons vegetable oil
- 3/4 cup warm water
Instructions
- 1
In the bowl of a stand mixer fitted with the hook attachment (or a large bowl if kneading by hand), place 1 3/4 cups of the flour, milk powder, sugar, yeast*, salt then whisk together to combine. Add in the oil and whisk into the flour mixture until throughly mixed in.
- 2
With the mixer on low speed, gradually pour in the warm water. Knead together until a smooth and uniform dough starts to form. If the dough is still very sticky, gradually add in the rest of the flour, one tablespoon at a time until the dough clears the sides on the bowl but sticks to the bottom. You might not need all of it. Continue kneading until the dough is smooth and elastic but not dry. It should still be slightly sticky and feels tacky, but not messy. You should be able to easily form it into a smooth ball when handled with oiled hands. Resist the temptation to add too much flour or the crust will be tough.
- 3
Transfer the dough to an oiled bowl, and turn it over to get it all covered with the oil. Cover with plastic wrap and place in a warm place. Let it rise until doubled in bulk, 45 minutes to 1 hour.
- 4
During the last 15 minutes of rising, place the oven rack to the lowest position and turn the oven to 450F/230C.
- 5
Spray a 12inch or 13 inch round pan or a rectangular baking sheet with non stick cooking spray.
- 6
Turn the risen dough onto the pan or baking sheet and spread it evenly with your hand into a 12/13inch circle. (12 inches will yield a thicker pizza, while 13 inches will turn out on the thin side)
- 7
Using the palm of your hand, push the dough to the sides of the pan to create a thicker edge. Using your fingers, make indentation or dimples all over the dough, except for the edges. This will prevent the center from rising too much while baking.
- 8
Brush the dough with the melted butter.
- 9
Bake the dough until slightly crisp and pale golden brown, about 9 to 10 minutes.
- 10
Take the crust out of the oven, then immediately sprinkle with both types of chocolate chips.
- 11
Place the crust back in the oven, and heat just until the chocolate gets very shiny and starts to melt; 1 to 2 minutes. Do not bake for too long or the chocolate will harden.
- 12
Remove from the oven, then using an offset spatula or spoon, smooth out the warm chocolate into an even layer. Top with the chopped peanut butter cups and chopped peanuts. Using a spoon, drizzle the melted peanut butter cups all over the pizza. Cut the pizza into 8 wedges and serve right away while still warm..