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.
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  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 6 to 8 servings
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Ingredients

Pizza:

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

Salad:

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

Directions

  1. For the pizza: Preheat the oven to 450 degrees F.
  2. 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.
  3. 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.
  4. 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.

Cook’s Note

Hot honey is honey infused with chiles (not hot in temperature). If store-bought hot honey is unavailable, you can make your own. Simply heat 1 cup honey and 1 tablespoon crushed red pepper flakes in a small saucepan over medium-low heat for about 30 minutes, then let cool. Strain, if desired, before serving.

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