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Welcome to (aka Pizza Maker's Journal) where I document my journey to the perfect pizza! I have set out to create several pizza recipes that can be made at home, inexpensively and of the quality that you expect from a fine pizzeria. I hope you find my notes useful. Happy Pizza making!

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    Peanut Butter and Jelly Dessert Pizza – First Try

    Filed under: — PizzaBill @ 11:45 pm

    I’ve been tossing around the idea lately for a peanut butter and jelly pizza for my kids. I know that this is not an original idea, but it would be a first for anyone in our family. Having a small amount of left over dough, and seeing that the kids had already eaten a healthy dinner, I decided that the time was right to give it a shot.

    The pizza was quite simple – I spread the peanut butter on the dough and baked it. Then, I spread some black raspberry jelly onto the now melted peanut butter base. It still looked uninteresting so I made some drizzle topping from confectioners sugar and water. Having drizzled this onto the pizza, I served it up.

    The kids and I thought it was one ugly looking pie, but after one bite they were asking for a second slice! I tasted it and I have to admit that it was quite tasty. It almost tastes like hot peanut butter and jelly toast.

    I’m sure this pizza would be a successful dessert pizza if I could only find a way to make it look nicer. Until then this gets the ol’ experimental tag…

    11 Responses to “Peanut Butter and Jelly Dessert Pizza – First Try”

    1. Megan McComber Says:

      A very interesting idea! It looks simple and tasty. Good job!

    2. nonce Says:

      How about peanut butter flavoured crust with a raspberry jelly glaze.

    3. Kevin Says:

      I used to work as a cook in a pizza resteraunt and we had a similar pizza, though it was Peanut Butter, Banana, and Honey. Could easily be a breakfast pizza.

    4. Kagura Says:

      One way that you could improve the aesthetic value of this pizza might be to add some colour contrast. Perhaps you should try making half of the topping gooseberry jam, and the other half raspberry. Otherwise, ’tis fantastic indeed! ^-^

    5. Michael Coleman Says:

      They make a peanut butter type of pizza at East Of Chicago’s buffet style pizza place just wondered if you have tried it? It’s great I had it a Mytrle Beach maybe you could figure out how they make it. Your site is great .

    6. Audrey Peterson Says:

      I have also been trying to make a peanut butter and jelly pizza.

      !st: attempt I burnt the peanut butter. lol smucker with jelly in peanut butter

      2nd: attempt I placed smuckers natural peanut butter and strawberry jelly

      Here is what I think and will retry this week. (1) I need to use creamy peanut butter and (2) the jelly needs to be jam ran thru a blender so it can creamy also and swirled onto peanut. butter. I remember watching food net work when they showed the pizzaria in chicago and everyone there said the looks left alot to be desired. But that the taste was awe some. I myself can no teat this so I have to depend on others to tell ya or na. I do need to figure this out by Friday night for the youth group.

    7. Adrienne Says:

      Consider baking the peanut butter on top of the crust as described in the recipe, but then instead of trying to spread jelly on top of melted pb, liquify the jelly (stir it with a fork really fast) and put it in a ziplock bag. Cut the corner off the bag and drizzle the jelly on top of the pie in an interesting design.

    8. Courtney Says:

      Food Network’s Show Unwrapped (Episode CWSP15) did a show on desserts and featured East of Chicago’s dessert pizza’s, one of which was pb&j. At the time I had written down the directions for how to make it but have since lost the recipe before getting to try it out. I actually found your site while searching for their recipe ( to no avail). I know they premelted the peanut butter ( creamy, not crunchy) in the microwave, poured it onto the crust then smeared jelly on top making sure to completely cover the peanut butter to prevent burning. Other than that I can’t remember…

    9. Courtney Says:

      Found it!

      East of Chicago Pizza Company Peanut Butter & Jelly Dessert Pizza

      Submitted to by a former East of Chicago Pizza employee.

      1 can plain self-rising pizza dough or other
      plain pizza dough of your choice
      1 small jar Jif Brand peanut butter
      1 small jar Smuckers brand strawberry preserves

      Place pizza dough on cookie sheet or in pizza pan.

      Take peanut butter and microwave with lid off for 30-45 seconds or until peanut butter has runny consistency. Pour small amount of peanut butter over crust, spreading around with a knife until you achieve a light coating on your dough.

      Take part of strawberry preserves (about 1/3 to 1/2 of jar and place in a bowl. Break preserves up so they are easily spreadable. Spread preserves over top of peanut butter.

      Place pizza in oven at 375-400 degrees F for about 8-10 minutes, keeping and eye on it. When the crust is golden brown and the jelly is bubbling, the pizza is done. Cut and serve while still warm.

      Makes a great dessert.

      CAUTION!!! Be Careful while cutting pizza. The jelly is hot and can burn you. Let cool slightly before serving but still serve while it is warm.


    10. Michael Oran Says:

      Without going into personal details, lets just say I know pizza, while working in early 70’s in Eugene Frank Ernandes was starting up a struggling Italian eatery. While on air with a well known personality he ask at the conclusion of interview if the Host would like a pizza. We working at the restaurant wouldn’t have imagined what would come next.

      Frank called from us from KZEL 96.1 to reconfirm what we had just heard on the radio: Yes Jeff Murry had said in his apparent stone’r tone of voice on air “Yeah man how about a peanut butter pizza” Frank didn’t skip a beat on Air, and just replied in his Sicilian cool “We’ll send it right over”

      So as per franks phone instruction I fired the blank, as Randy and Steve went to the market for Chunky Jiff and Strawberry Preserves.
      We all verged as Frank returned to the restaurant and under the direction of the Godfather of delectable Mazzi’s pizzas. Who personally sliced the cooked plain crust following up with slathering it with butter dripping down between the sliced pieces and artistically placed the warming peanut butter and chunks of preserved berries over every eatable each of want some might argue was the very first PB&J pizza with in America or at least within a 2300 mile radius.

      As of this posting with a sad heart I’ve come to find out that the Portland Mazzi’s has close, but when in Eugene stop by and mention the story to Frank he might consider placing it on the menu once again for a time. It was an enormous hit for the longest time and even made Papa, Mama & Mary Mazzi’s proud of Frank’s new found success , not to mention the rest of the original crew working there at the time.


      The PB&J Pizza was also personally endorsed by Paul Olswang a Comic Art genius who was commissioned by Frank to create the Smiling Sun Mazzi’s Logo. As well as others of the era Steve Perfontaine, Rich Brooks, Dan Fouts and, as rumor might have it, is still a personal favorite of Phil Knight.

      Best to you all, Mike Oran

    11. Kim Says:

      Why not try it as a stromboli or calzone? You get the flavor and don’t have to worry about the looks!

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