Pick your Poison… Pizza

Thank you all so much for voting me onto the next round of Project Food Blog, we’ve made it half-way can you believe that?

Before you I present my post for challenge #5, you may be wondering what this challenge titled “Recipe Remix” is all about?

Well, for starters the “Recipe” selected for us was Pizza, and the “Remix” could pretty much be anything. Using molecular gastronomy, sharing your best kept secrets, or totally re-inventing it.

Our pizza criteria was the following: A solid base, a sauce, and at least one topping.

Seems simple enough, right? No, not really… I had the hardest time trying to decide what to make for you. I don’t really have any super secrets to create an amazing pizza. I haven’t had the opportunity to dive into molecular gastronomy just yet, but working my way towards it for sure. And, given the theme of my blog, you know it wasn’t going to be savory. So, dessert pizza it is…

Then, after much thought and deliberation I decided that one dessert pizza just wouldn’t be enough, so I made you two.

Who doesn’t love choices right? So, go ahead… pick your poison!

Here’s to hoping that you’ll at least like one… but, both would be even better!

Peanut Butter Overload Pizza

Egg Wash
1 egg
1 tablespoon water

With a small whisk or fork combine the egg and water.

Pizza
1 9″ pie crust, homemade or store bought
1/3 cup heavy cream
1/4 cup creamy peanut butter
1 teaspoon honey
1 tablespoon roasted and salted peanuts, chopped
2 tablespoons peanut butter chips
4 mini reese’s peanut butter cups
room temperature butter and sugar for pizza pan

With a pastry brush, cover pizza pan with plenty of butter, then dust with sugar. Place pie dough over pizza pan, trim to fit if necessary, pierce bottom with fork and brush with egg wash.

Prebake pie crust in a 400 degree F oven for 15-20 minutes.

In a small bowl whip heavy cream until stiff peaks form, fold in peanut butter, and stir in honey.

Top crust with peanut butter cream, sprinkle with remaining ingredients and serve.

Note: Allow pie crust to cool a little before assembling.

Chunky Monkey Pizza

Egg Wash
1 egg
1 tablespoon water

With a small whisk or fork combine the egg and water.

Banana Ganache
adapted from The Secrets of Baking by Sherry Yard

2 ounces bittersweet chocolate
2 ounces milk chocolate
1/2 cup heavy cream
1 tablespoon light corn syrup
1 ripe banana

Mash banana with a fork, immersion blender, or food processor.

Combine chocolate in a heat-proof bowl.

Bring heavy cream and corn syrup to a boil, then pour over chocolate. Allow it to rest for 1 minute then stir until chocolate is completely dissolved.

Let ganache rest for 3 minutes, pour in mashed banana and stir until completely combined.

Pizza
1 sheet puff pastry, homemade or store bought
1 banana, sliced
1 tablespoon chopped walnuts
1 tablespoon turbinado sugar for sprinkling
butter and sugar for pizza pan

Preheat oven to 400 degrees F.

With a pastry brush, cover pizza pan with plenty of butter, then dust with sugar.

Place puff pastry over pizza pan, trim to fit if necessary and pierce bottom with fork, brush with egg wash and bake for 15-18 minutes.

Allow crust to cool, then spread with banana ganache. Place sliced bananas over pizza and sprinkle with turbinado sugar.

With a kitchen blowtorch caramelize sugar and bananas to give them a little color.

Sprinkle pizza with chopped walnuts and serve immediately.

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Tagged as: Chocolate, dessert pizza, heavy cream, honey, Peanut Butter, peanut butter chips, peanuts, pie crust, project food blog, puff pastry, reese's, Walnuts