Peanutbutter and jelly pizza

If you want a great late night snack,or lunch for that matter,small kids love this too[no Michael Hoffman,I don't mean short kids].

toast a premade pizza crust 3/4 of the way done,slather on the Skippy,some Smuckers grape or strawberry and finish off in 450-475 oven.careful you can burn the bejeebers out of your mouth if you don't let it cool a little.don't forget some ice cold milk.

Sorry, it just does not sound appetizing.

It is not up my alley but I'll bet people who like PB&J would like it if they tried it. On a side note I had a friend who put peanut butter on her pancakes instead of syrup. I never tried it but everyone who did said it was good.

quote:

Originally posted by drsmoke02

If you want a great late night snack,or lunch for that matter,small kids love this too[no Michael Hoffman,I don't mean short kids].

toast a premade pizza crust 3/4 of the way done,slather on the Skippy,some Smuckers grape or strawberry and finish off in 450-475 oven.careful you can burn the bejeebers out of your mouth if you don't let it cool a little.don't forget some ice cold milk.

I wouldn't want to own the kid who'd willingly eat something like that. I'd do my best to avoid the adult who would put peanut butter on such a crust, and for that matter, I'd do my best to steer clear of someone who would allow jelly in the same neighborhood as peanut butter -- even the sort that goes by the name Skippy and is some awful combination of peanuts and fat.

Alas.............I have read your recipe for Peanut Butter and Jelly pizza. I'm now having to reconsider any possible visit to your restaurant.

P & J Pizza?

Hopefully if Ernest Matthew Mickler writes another cookbook he will look you up.

uh, NO..
PBJ served on white bread.....Yes...

quote:

Originally posted by NebGuy

Hopefully if Ernest Matthew Mickler writes another cookbook he will look you up.

Hey..........watch that. He has written 2 of my favorite cookbooks. .......how else do you think I learned to fill puff pastry cups with Franco American spaghetti and serve it as a fancy and swanky appetizer?

Smoke
got me thinking
how about PB & Fluff?

quote:

Originally posted by Greymo

quote:

Originally posted by NebGuy

Hopefully if Ernest Matthew Mickler writes another cookbook he will look you up.

Hey..........watch that. He has written 2 of my favorite cookbooks. .......how else do you think I learned to fill puff pastry cups with Franco American spaghetti and serve it as a fancy and swanky appetizer?

LMAO

quote:

Originally posted by NebGuy

quote:

Originally posted by Greymo

quote:

Originally posted by NebGuy

Hopefully if Ernest Matthew Mickler writes another cookbook he will look you up.

Hey..........watch that. He has written 2 of my favorite cookbooks. .......how else do you think I learned to fill puff pastry cups with Franco American spaghetti and serve it as a fancy and swanky appetizer?

LMAO

Double LMAO..

"Franco American" Spaghetti filled puff pastry... yum!

From eastofchicago.com :

Since 1990, the East of Chicago Pizza Company has grown from a single store in Willard, Ohio, to more than 140 locations spanning Ohio, Indiana, Virginia and Florida. Each store taking extreme pride in making our signature deep pan pizza dough fresh every day.

Peanut Butter & Jelly

Rich, creamy Jif® Peanut Butter and Smuckers® Strawberry Preserves come together again to make this pizza a favorite among kids and adults alike. One bite and you'll be hooked!

quote:

Originally posted by buckeye1

From eastofchicago.com :

Since 1990, the East of Chicago Pizza Company has grown from a single store in Willard, Ohio, to more than 140 locations spanning Ohio, Indiana, Virginia and Florida. Each store taking extreme pride in making our signature deep pan pizza dough fresh every day.

Peanut Butter & Jelly

Rich, creamy Jif® Peanut Butter and Smuckers® Strawberry Preserves come together again to make this pizza a favorite among kids and adults alike. One bite and you'll be hooked!

Thank you Buckeye,my friends stand corrected!

quote:

Originally posted by drsmoke02

quote:

Originally posted by buckeye1

From eastofchicago.com :

Since 1990, the East of Chicago Pizza Company has grown from a single store in Willard, Ohio, to more than 140 locations spanning Ohio, Indiana, Virginia and Florida. Each store taking extreme pride in making our signature deep pan pizza dough fresh every day.

Peanut Butter & Jelly

Rich, creamy Jif® Peanut Butter and Smuckers® Strawberry Preserves come together again to make this pizza a favorite among kids and adults alike. One bite and you'll be hooked!

Thank you Buckeye,my friends stand corrected!

I think Ernest should get started on his next cookbook. Looks like more subject matter out there than he realizes.

quote:

Originally posted by buckeye1

From eastofchicago.com :

Since 1990, the East of Chicago Pizza Company has grown from a single store in Willard, Ohio, to more than 140 locations spanning Ohio, Indiana, Virginia and Florida. Each store taking extreme pride in making our signature deep pan pizza dough fresh every day.

Peanut Butter & Jelly

Rich, creamy Jif® Peanut Butter and Smuckers® Strawberry Preserves come together again to make this pizza a favorite among kids and adults alike. One bite and you'll be hooked!

the website lists it as a dessert pizza. And, in addition to it sounding absolutely horrible, I dislike dessert pizzas. So, this is one recipe that I won't be getting "hooked" on to.

quote:

Originally posted by kman160

Smoke
got me thinking
how about PB & Fluff?

A Fluffernutter pie? I don't think so.

The problem with promoting any of these mutant "pizzas" seems to be with calling them "pizza" in the first place. Whether it be fruit or peanut butter & jelly, if the dish were described as being presented on a warm flatbread, I believe it would be more easily accepted. pb

I have had a fruit p....., watever you want to call it, that was quite yummy. My grandzillas make a PnJ wrap heated in the micro. Hmm, I wonder if a flour tortilla w/ PnJ would work baked in the oven? The strawberry Smuckers sounds real good to me. Oh, and some thin sliced nanners!
Joe

quote:

Originally posted by porkbeaks

The problem with promoting any of these mutant "pizzas" seems to be with calling them "pizza" in the first place. Whether it be fruit or peanut butter & jelly, if the dish were described as being presented on a warm flatbread, I believe it would be more easily accepted. pb

How about a toasted circular dough,very similar in texture and flavor to the dough found in traditional pizza pies,covered with skippy peanut butter and Smuckers Jelly{you can decide which flavor]then retoasted til bubbly hot!

quote:

Originally posted by drsmoke02

quote:

Originally posted by porkbeaks

The problem with promoting any of these mutant "pizzas" seems to be with calling them "pizza" in the first place. Whether it be fruit or peanut butter & jelly, if the dish were described as being presented on a warm flatbread, I believe it would be more easily accepted. pb

How about a toasted circular dough,very similar in texture and flavor to the dough found in traditional pizza pies,covered with skippy peanut butter and Smuckers Jelly{you can decide which flavor]then retoasted til bubbly hot!

I prefer Smuckers Apricot Fruit Spread....
But not on pizza....

A number of posts were deleted because they were way off-topic. Stay on topic.

This sounds totally acceptable to me, but I doubt I could do more than one slice as it would be way too rich.

Roossy, I'll try the apricot also, sounds good. And we can call it something besides a pizza. I promise the fruit thing I had was REAL good and I think this would be also.

And yes tkitna, yep it will be rich.

Oh, I just remembered the fruit p.... thing I had was made w/ sugar cookie dough, hmmm? Might be tooo sweet for this.

Joe

The fruit pie description sounds like a distant relative of the Kolache, the Czech pastry. OK, so you would have to stretch the dough out from 4-5 inches to 16" or larger! AND spread the fruit preserves/compote over the whole top of the pie rather than just a spoonful in the middle of the individual pastry. I did say a DISTANT relative !

Maybe not so distant Al, maybe like cousins? The fruit pie I had was about 16", but made w/ sugar cookie dough, fresh strawberries, apples, banannas, and cool whip on top after it had cooled down. I do not remenmber exactly what was put on when?? But, I can find out.
Joe

For those of you that find this so repulsive,whats wrong with pbJ on toasted dough?To laugh something off when you haven't tried it is silly.

AH! The gentle side of me!

quote:

Originally posted by NebGuy
Hopefully if Ernest Matthew Mickler writes another cookbook he will look you up.

Dearfolk,
Seems to me that Ernest Mickler died a few years back. Lemme check... I'll be right back. Yes, he passed on November 15, 1988 at age 48. He was from the hamlet of Elkton, Florida.
Sorry; better luck next life... even if it is an excellent idea.
Obscurely, Ort. Carlton in All-Too-Populous Athens, Georgia.
P. S. In the photographs in the first book, one of them is of the home of a family member of mine located on the old Fort Green-to-Mulberry Road in Hardee County, Florida, just below the Polk County line. Mickler didn't range south much from backcountry St. Johns County until he discovered pockets of Florida "crackers" still alive and well in Polk, Hardee, and DeSoto Counties. Some of these holdouts were/are my kin. - That house is in the Abbott family; Aunt Lessie Abbott Shackleford (1885-1988) 's mother was a Carlton. (Did I punctuate that correctly?)

Dearfolk,
While we're on both topics... how about snoots pizza?
Now I've gotta go wander the streets of East St. Louis until I find a likely establishment to make it, if there is one - and if I live long enough to find it. Gulp.
Distantly, Ort. Carlton in 30601-land.

Rumor has it that Pizza Hut and Domino's are soon to add a PnJ pizza to their menu. Pizza Inn is undecided.
Joe