PB and J Breakfast Pizza
Makes 2 pizzas
Ingredients
- Dough:
- 1 cup (250 mL) warm water 100-110°F (38-43°C)
- 1 tsp (5 mL) active dry yeast
- 2 cups (500 mL) Robin Hood® 00 Style Pizza Flour
- 1 tsp (5 mL) salt
- Assembly:
- 2 tbsp (30 mL) butter
- 1/2 cup (125 mL) Jif® Peanut Butter, any type
- 1/2 cup (125 mL) Smuckers® Jam, any type
- 2 bananas, sliced
- Toasted Robin Hood® Oats, garnish, optional
Directions
Dough
Step 1:
Combine water and yeast in large bowl of electric mixer. Let sit until frothy, about 2 minutes. Add flour and salt. Beat on low speed 1 minute, increase to medium high and beat 2 minutes. Dough will be sticky. Remove to greased bowl. Cover with plastic wrap and tea towel. Let rise in warm place 45-60 minutes or until doubled.
If the dough is too sticky, very generously flour the counter and surface of dough and knead in gently until absorbed and easier to handle.
Step 2:
Remove to a lightly floured surface. Divide dough in two. Press or roll into 10” or 11” (25 cm/28 cm) rounds.
Step 3:
Melt 1 tbsp (15 mL) butter in 11” (28 cm) non- stick pan over medium heat. Place dough in bottom and up sides of pan (if necessary). Prick bottom and sides of dough with fork. Increase heat to medium-high and cook until bottom is set and golden, about 4 minutes. Carefully turn and continue cooking on medium heat, 3-5 minutes longer or until crust is golden and set. Remove from heat. Repeat with remaining dough.
Assembly
Step 4:
Spread with 1/2 of peanut butter and jam and top with banana slices. Sprinkle with toasted oats if desired.
Step 5:
Serve warm.