Chocolate Chip Peanut Butter Pizza #SundaySupper
Are you a pizza lover? How often do you eat it? Did you know that this month is National Pizza Month? I couldn’t imagine letting something this fabulous go by without celebrating with my Sunday Supper family. Twenty of us are bringing our favorite pizzas to the party and we are all pairing our pies with Gallo Family Vineyards’ wonderful wines.
Confession time….I love pizza but I eat it MY WAY. Meaning, I pile a zillion toppings onto my pizza and then most of the time I do not eat the dough. It’s not that I don’t want it but in my humble opinion, if the dough is not exceptional, why bother eating it? Whereas the gooey, oozing cheese and the fresh veggies and the pepperoni and sausage are, totally, worth eating!
When it was time to think about what I wanted to bring to the party, I knew it had to be a very stylish pizza; Chocolate Chip Peanut Butter Pizza. I know you are not surprised by this.
The base of my pizza is a giant chocolate chip cookie that is baked in a cake pan. If you want your slices to look like pizza triangles then it is important to score the pizza after it comes out of the oven. Once the pizza cools, you will not be able to cut it as evenly.
The peanut butter is mixed with cream cheese, whipped cream, vanilla and a little confectioners sugar. See how I incorporated cheese into my pizza? I used a cookie dough scoop to place balls of the peanut butter mixture over the pizza ‘crust’. A chocolate drizzle was in order to ‘dress it up’ just a bit and then, voilà, I had a pizza sure to please a crowd.
Gallo Family Vineyards’ White Zinfandel and Café Zinfandel both complement Chocolate Chip Peanut Butter Pizza. The White Zinfandel is a crisp refreshment with bright fruit while the Café Zinfandel is a wonderful alternative to traditional Zinfandel wines. I like that it is still refreshing yet smoother and lighter in style. Both wines are served chilled and the burst of fruit is lovely with this pizza.
|Chocolate Chip Peanut Butter Pizza #SundaySupper|| |
- Chocolate chip crust:
- 8 tablespoons unsalted butter, softened
- ½ cup (4.5 ounces) light brown sugar
- ¼ cup (1.85 ounces) sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups (5.95 ounces) all purpose flour
- ½ teaspoon (.10 ounces) baking soda
- ½ teaspoon (.10 ounces) salt
- ¾ cup (5.0 ounces) chocolate chips
- Peanut butter topping:
- 4 ounces cream cheese, softened
- 1 cup (8.85 ounces) peanut butter, creamy or crunchy
- ½ cup (2.25 ounces) confectioners sugar
- ¼ teaspoon vanilla extract
- 1½ tablespoons heavy whipping cream
- Chocolate drizzle:
- 8 ounces chocolate chips
- 4 tablespoons heavy whipping cream
- For the chocolate chip crust:
- Preheat the oven to 350°F. Butter a 9" baking pan and line it with parchment paper. Set aside.
- Place the butter, brown sugar and sugar into a large mixing bowl. Beat until creamy, scraping the bowl down periodically. Add the egg and vanilla. Blend in the dry ingredients. Lastly, stir in the chocolate chips.
- Transfer the dough to the prepared pan. Spread it evenly in the pan.
- Bake at 350° for 25 minutes. Remove from the oven and score the crust with a knife. Do not cut all the way through the crust. Cool completely.
- For the peanut butter topping:
- Place the cream cheese, peanut butter, confectioners sugar, vanilla and cream into a large mixing bowl. Beat until blended together.
- Use a metal spatula to go around the edge of the baking pan. Cover the pan with a cooling rack and turn it upside down. Lift off the pan and remove the parchment paper. Invert the cake onto a cake serving plate.
- Scoop the peanut butter topping onto the crust, 2 tablespoons at a time.
- For the chocolate drizzle:
- Combine the chocolate and cream in a microwave safe bowl. Microwave until most of the chocolate has melted. Stir until all of the chocolate is melted and the mixture is blended.
- Transfer the chocolate to a quart size plastic freezer bag. Seal the bag and cut a small piece off of one of the bottom corners.
- Drizzle the chocolate all over the top of the pizza.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
Check out Gallo Family Vineyards store locator that spares you from driving all around in search of the perfect wine.
Many thanks to Sunday Supper Movement for doing such a great job hosting this week’s Sunday Supper. Please be sure to look through all of the tempting National Pizza Month wine pairing recipes that my fellow Sunday Supper family members have made.
Want even more wonderful ideas? Head over to Gallo Family Vineyard’s National Pizza Month blog page.
- Apple Pie Pizza by That Skinny Chick Can Bake
- Chocolate Chip Peanut Butter Pizza by Desserts Required
- Peach Maple Mascarpone Dessert Pizza by Whole Food | Real Families
- Apricot Chicken Brie Flatbread Pizza by Feed Me, Seymour
- Autumn Sausage & Sweet Potato Pizza by The Crumby Cupcake
- Balsamic Steak and Arugula Pizza by Crazy Foodie Stunts
- Chicken Parmesan Pizza by Life Tastes Good
- Chorizo and Roasted Pepper Pizza with Arugula by Hezzi-D’s Books and Cooks
- Flammkuchen by Curious Cuisiniere
- Grilled Fig + Prosciutto Pizza by An Appealing Plan
- Jalapeño Popper White Pizza by Food Done Light
- Meat Lover’s Skillet Pizza by Grumpy’s Honeybunch
- Pasta Pizza Pie by Alida’s Kitchen
- Pizza Bagels by Recipe for Perfection
- Portuguese Flatbread Pizza by Family Foodie
- Roasted Butternut Squash, Prosciutto and Goat Cheese Pesto Pizza by Cupcakes & Kale Chips
- Roasted Corn Pizza by Brunch with Joy
- Sauerkraut and Meatball Pizza by Palatable Pastime
- Sausage and Ricotta Naan Pizza by Casa de Crews
- Thai Chicken Pizza by The Redhead Baker
Also Featured: Simple Tips for Wine Cheese Pairings plus Pizza Recipes #SundaySupper with Gallo Family Vineyards.
Need more ideas for celebrating National Pizza Month? Check out Gallo Family Vineyards’ blog.
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