- Difficulty: Easy
- Makes: 6 to 8 servings
- Nutrients Per Serving
Portion: 1 of 16 pieces
Calories: 274
Fat: 17 g
Saturated Fat: 5 g
Carbohydrates: 19 g
Dietary Fiber: 2 g
Sugars: 3 g
Protein: 10 g
Cholesterol: 26 mg
Sodium: 551 mg - Total Time: 55 minutes
- Active Time: 35 minutes
Ready to wow your taste buds with a bold twist? Spreading creamy peanut butter over pepperoni pizza delivers the surprising upgrade you've been cravingthink nutty richness meeting spicy, cheesy bliss. Inspired by a family hit at Zorbaz on the Lake in Minnesota, this cast-iron gem finishes with zesty jalapeo slices and a irresistible drizzle of hot honey. Fire up your oven and let's create pizza magic that'll have everyone reaching for seconds!
Pizza:- 1 tbsp olive oil or a neutral oil
- 1 lb store-bought pizza dough, at room temperature
- 1/3 cup smooth peanut butter
- 1/2 cup marinara sauce
- 2 cups shredded whole-milk mozzarella
- 1 cup mini pepperoni (or regular slices)
- 1 large jalapeo, deseeded and thinly sliced (about 1/3 cup)
- Hot honey, like Mike's, or a homemade blend of honey and hot sauce, for serving
- 2 tbsp red wine vinegar, white wine vinegar, or apple cider vinegar
- 1 clove garlic, gently smashed
- 1 tsp Dijon mustard, or use grainy or yellow mustard
- 1 tsp honey
- Kosher salt and black pepper, freshly cracked
- 1/4 cup olive oil or neutral oil
- 1 head romaine lettuce, roughly chopped (about 3 cups), or 3 cups mixed greens
- 1 head radicchio, roughly chopped (about 2 cups), optional
- 1/2 cup cherry or grape tomatoes, halved
- 1/4 cup sliced pepperoncini (or pickled banana pepper rings)
- 1/4 cup thinly sliced red or yellow onion
- For the pizza: Crank your oven to 450F (232C) and get ready for crispy perfection.
- Lightly oil a 12-inch cast iron pan with the tablespoon of oil. Stretch the dough into the pan, pressing it to fill the bottom and climb about an inch up the sides. Spread peanut butter smoothly over the dough, layer on marinara, then pile high with mozzarella, pepperoni, and jalapeo slices for that fiery kick.
- Bake for about 20 minutes until the cheese bubbles wildly and edges turn golden-crisp. (Pro tip: Whip up the salad while it bakes!) Cool for 5 minutes, then crown with hot honey for a sweet-heat explosion.
- For the salad: In a medium bowl, whisk vinegar, smashed garlic, mustard, honey, 1/2 teaspoon salt, a generous pinch of pepper, and oil until emulsified. Let garlic infuse for 5 minutes, then discard it. Toss in romaine, radicchio (if using), tomatoes, pepperoncini, and onion. Lightly coat and serve crisp alongside your masterpiece pizza.
