YTread Logo
YTread Logo

Peanut Butter and Jelly Pizza Recipe | Mythical Kitchen

Feb 27, 2020
This is one of the biggest culinary risks of my career and I once ruined my boss's pee on a marshmallow the

mythical

kitchen

where food is food today we are making the

peanut

butter

and

jelly

pizza

inspired by the GMM episode trying the limits of

peanut

butter

and

jelly

, we'll break it down into three easy steps and if you ever get lost along the way, just make a U-turn, check your GPS and you can also check the time codes for all the steps right there . butter and jam

pizza

. It's stuck in my head and I can't get it out, so I need to put it on a plate.
peanut butter and jelly pizza recipe mythical kitchen
What if cats were the size of horses? What kind of box with poop inside? So we are. I'm going to take all the flavors of the peanut butter jelly sandwich and put them on a pizza through the lens of a West African dish I grew up eating thanks to my aunt from Senegal. There's a lot going on. Lets go cook. We are making pizza dough. You could absolutely go out and buy pizza dough, but we're not going to, we're making it, so you're going to take sugar which will help the east rise. Yeah it was actually pretty easy you don't even need a stand mixer so let's Today I show you how to do it all by hand you just need these are your dough hooks that's what I call them adding so we're going to add salt sugar to our flour and then we're going to add instant yeast, the active dry and differentiating instant yeast. yeast is whatever Google tells you, the difference is when you Google it from time to time, when you start adding a number ten wet ingredient, mix it with a fork and knead it with our dough hooks, so that it is olive oil and warm water what you want is the water. being hot that will help activate them once it makes you have a shaggy dog ​​forming yeah throw it on a table and then start touching it with your hands what you're doing when you're kneading the dough is you.
peanut butter and jelly pizza recipe mythical kitchen

More Interesting Facts About,

peanut butter and jelly pizza recipe mythical kitchen...

When you are stretching the gluten strands, these are the proteins that bind the wheat pizza dough together. What makes it different from bread is that you're getting a lot of gluten development, so if you want it to be nice to chew, you'll keep doing that. until there's no glue left in the dough so keep adding a little bit of flour do it for about five minutes until you start sweating and then you're going to go ahead and lubricate your bowl with your sweat or you can use olive oil. we're just going to brush it around this torus that's going to keep the dough from sticking, scoop it through it, form it into a ball, there you have it, it's kind of pinched at the bottom, look at the way my hands work and then place it There you can. spread a little olive oil on top and then very importantly you need to take a

mythical

tea towel.
peanut butter and jelly pizza recipe mythical kitchen
This

recipe

will not work with any other cloth and place it on top to allow it to rise and it will set it. in a slightly warm place for about two hours, you know, keep it in the refrigerator for a day and a half, you'll get a good fermentation if you do that and then you'll go away and entertain yourself. We need to make our peanut butter pizza sauce right now and I mentioned this before if it's inspired by a West African dish called ma PHA aka peanut butter stew my aunt used to make this for me and she gave it to me It was sent in giant tubs. that they were frozen, she would just take them like a hot pocket and put this delicious Senegalese peanut sauce on them, so I was inspired that this can be used with literally anything that we have to put our broth in and then we're going to go. go ahead and add peanut butter to that so you take the peanut butter and you dilute it with the broth which will combine it because sometimes high heat peanut butter can break down they will separate the oils from the fats oils and fats. they are the same thing it will separate the oils from the nuts you don't want to separate the nuts and the best thing is I can't even talk there is a cooking show that you are currently doing well so I will add onions to the oil.
peanut butter and jelly pizza recipe mythical kitchen
We're also going to sauté it with garlic, so you just want to get our aromatics sweating and then we'll put our tomato paste in there. Tomato face is always a great ingredient just to have on hand, oh and put this stuff in the tubes, it's funny this squeeze is like toothpaste and you can brush your teeth with it and I feel like the acid probably erodes your enamel and maybe that's why I have dental problems Oh God Nicole, you're so bad at throwing things at people oh you throw them at the people who are so much better than me and who like the rag, just try that, okay, do it like that, you're like a nice little snack, very nutrient dense, yes you can see peanut butter in stock.
We really come together, we are using Skippy because it has a lot of emulsifiers, which means it will help it from turning into a sauce. Sometimes I like to use some process things in

recipe

s because it just helps them tie together because there are all these links. chemical agents in it, okay, so we're onions, garlic are in there sautéing, we're going to add our tomato paste to caramelize, we're going to add chili flakes, normally it's going to be scotch peppers, but since it's a pizza sauce, crushed red pepper. Alright, so we're going to use some dried thyme which will add a little bit of a sort of salty herbaceous note for that purpose.
It's a nice sizzle. It's actually an incredible, incredible smell that comes from this and it really reminds me of a lot of eating in my childhood, really some of the best food memories of my entire life, how it has sent me more peanut sauce. I know I like to cook for a living but I still can't do it like you and then you can add the last bit. What is Maggie saying oh no door, people just call her Maggie sauce and the best part is that you can't open it. I made it with hydrolyzed soy protein.
I think it's basically caramel colored, but it has a lot of MSG in it. flavor, it will really give it a huge and robust touch. So I prepared our delicious and tasty peanut sauce. Now we're going to go ahead and top our pizza dough with some jellied poached grapes, so it'll really infuse all that jello flavor into the dough. a salted peanut butter base, so we're going to take grape jelly and we can put it in the saucepan, we're going to melt it when the grape jelly melts, all that gelatin heats up again and becomes very soft, we're also going to put red wine vinegar and there you can ask what's there what are we doing that's a great question actually explains why I'm up here and you're looking at me grape jelly poached grapes is similar to a hot honey which is a big trend that's been Happening on pizza right now: Will you take a spicy pepperoni pie or sopressata and drizzle it with Calabrian chile-infused honey instead of Calabrian chiles?
We will use habanero, many people will remove the seeds. We're not going to do that because we're not going to put everything in one recipe, we're going to add it to the gelatin, we're just going to infuse it with a little bit of that chili pepper heat. If you are a person who prefers strawberry jelly, you can do it. take strawberry gelatin do the same with habanero red wine vinegar poach the strawberries in it I made it with something like black red gelatin do whatever you want don't use orange marmalade that's disgusting I'm going to use the world's smallest whisk to push your Put your whole hand in this hot pot and beat it all together, if you have a bigger whisk I would say use that, but don't let me tell you how to cook except everything else, let me tell you how to do everything we are I'm going to put the habaneros there, oh, I touch them with my bare hands, I shouldn't, I'll forget that later when I'm in the bathroom, so we'll take the grapes, cut them in half and then you'll get more and more of that delicious spicy vinegary flavor and peas and if you want to dice a grape, this is a French technique called green laws.
Are you going to go ahead and cut it crosswise and then cut it in half and then you have some nice little diced grapes. I've never seen grapes like this, that's exciting to me. I don't know why they're going to turn the pot down to a simmer, have our grapes infuse there, we've got our pizza dough right here looking. Well, we don't want this to rise too much, a lot of people will have this big cakey pizza dough that tastes like Pizza Hutt's pizza and then we'll take the pizza and you work it out with your hands into a nice circular shape and stretch it out and make a little movement, Uh oh, that didn't turn out as bad as it could have, but less well than I wanted it to set Trevor, throw it to me once.
I'm so glad I caught it and then you're going to brush it with oil just to keep it from sticking. You can also put corn flour. You will take your dough and roll it out. You can just take your fingers and really. press it towards the edge to create a cake, now we need to take sauce, we have that delicious delicious peanut sauce, eat tomato and use a spoon to spread it towards the edges and then we will save the grapes that are We will only add that on top later because we don't want that the grapes burn a lot.
There's a lot of sugar in that. We will take cheese by reusing a block of mozzarella. We will not use grated because we want more or less. keep the grapes and pepperoni a little bit separate let it really shine don't use a little bit of moisture even though you don't want to use fresh mozzarella because fresh mozzarella will leach a ton of moisture all over your pizza it just breaks into the cheese with your hands oh God, that feels so good, it's like a giant string cheese thing, like putting butter in your shoes and skating around falun flapjacks.
I have the cheese on the pizza Nicole, I want to lick the cheese sauce. I can do it yes but it's worth it yes do it Joe make eye contact Lea no I bought it and then pepperoni why pepperoni is a pizza idiot why do you ask that so we have the peanut butter we have the pepperoni we have the cheese on the pizza that will bake itself and then the grapes will be finished along with some of those grapes. We have to spread the crust with oil. This is an optional step, but do it, it will improve your life. and then it will go in the oven at 500 degrees for about 10 minutes, take it out before it burns.
Each oven is different. People don't tell you that like you have an oven that just turns the temperature down 100 degrees and no one knows. Every time there is a temperature and time in a recipe, look at it as if you were your own best cook. I feel like I was going to say something profound and then nothing came out, so okay, the pizza has been baking for about 10 minutes, let's move on. and take it out and it's nice and sizzling and bubbly and the crust is so beautiful and golden. Now we're taking those jellied poached grapes and we're just going to dot them around them so that the grapes on the pizza, you probably had pineapple. pizza, you probably feel something about it.
I know what I feel in my heart. I won't reveal it to you because I don't want the Internet to judge me. I'm adding something to the culinary conversation. that everyone is too afraid to do, we're going to take the crepe poaching liquid which is all that gelatin and we're going to drizzle it around the pizza, so if you want to get a nice sweetness, you have a lot of flavor and off of that. sauce and spicy pepperoni and that's peanut butter and jelly pizza, we have to cut this up and give it to someone, I'm not going to lie, this is a big culinary risk.
I support every movement. I will fight until the death. I'm not going to kill anyone. I think you'll really love it. This is one of the biggest culinary risks of my career and I won. mind, open your heart and your concessions and open my mouth yes, how is it? yes that's good, yes that's amazing, that's really good, you have no reason to lie to me except for that. I'm here. I love it, it's like it has some peanut butter in it. It's not like it's food, it's inspired by a West African dish called ma PHA which of course you've tried many times because you're a very cultured lady.
Yes, this is the home run. I love it. The dough is really good. Did you prepare it at home? own home no you should definitely do this here in your own home and when you do tag me in the mythical

kitchen

use the hashtag dreams become food I'll see you next time Oh subscribe get as dirty as you want in your own kitchen when you have the legendary kitchen towel available now in mythical calm

If you have any copyright issue, please Contact