Peanut Butter and Jelly Pizza
Chef Mickey's
Disney's Contemporary Resort

1/4 oz quick-rising yeast
1 1/2 teaspoon light brown sugar
2 cups bread flour, plus extra for kneading
1 teaspoon kosher salt
2 tablespoons olive oil
1 to 2 1/2 cups peanut butter
1 cup grape jelly
Clean squeeze bottle


In a large bowl combine the yeast, sugar and 1 cup of flour. Stir in 1 cup of warm water and let the mixture stand for 10 minutes. Add the salt, oil and a second cup of flour. Stir until dough pulls away from the side of the bowl. Turn dough onto a floured surface and knead 5 minutes, adding additional flour as necessary to keep the dough from sticking. Divide into 3 balls. Place the balls on the floured surface, cover with a dishtowel, let rest 10 to 15 minutes.

Preheat oven to 350 degrees. Flatten each dough ball into an 8 to 10 inch round with slight rim, formed by pinching the sides up. Place the rounds onto lightly oiled baking sheet and bake until golden brown, about 10 minutes.

Remove the pies from the oven and cover each with peanut butter. Put the jelly and 2 tablespoons of water into a clean squeeze bottle and shake until mixture is smooth. Start in the center of the pizza and move around and out toward the rim. Squeezing the jelly over the peanut butter in a swirl pattern. Drag a toothpick from the middle of the pie to the edges to create a flared effect shown above. Repeat on the other pies. Serve warm. Makes 3.