Peanut Butter and Apple Bacon Jam Pizza isn’t something one eats every day. I’ll bet, in fact, you’ve never tried it. It was my first time too. You see I had to meet a cooking challenge for the Creative Cooking Group.
Every month we are assigned an ingredient or theme. Last month it was meat and potatoes, and I made these frisky little shepherd’s pie party bites. The month before that it was vegan, and I turned tofu into hot tofu sliders, Nashville style. But, please keep in mind, I’m not a trendy cook. I like delicious, modern, comfort food that is approachable. I like to excite the taste buds and not force ingredients to work. I told you in the last postnwhen I saw the four ingredients, I wasn’t happy. I had a hard time envisioning the full combination of the chosen four ingredients.
Similar to the show Chopped, we were assigned four ingredients to make a dish from. Granny Smith apples, vinegar, bacon and nut butter.
So I brewed for a while, pondering, thinking, and even discussing this challenge with friends. I knew that bacon and peanut butter go together, and apples and bacon go together, and apples and peanut butter go together. So I started there. In discussion with one of my favorite Nashville chefs, we threw the of idea of some kind of take on peanut butter and jelly. But, where would that vinegar fit in? That was stopping me every time.
The part of the challenge I worried most about was layering the vinegar with a nut butter, but when it turns out to a PB & J takeoff, it works. Apple bacon jam gave me the J of the PB and J. The vinegar is a common ingredient in bacon jam and since it’s cooked down slowly for about 45 minutes, it’s very subtle. I added cayenne pepper which makes many condiments and jams a little extra special. Some bacon jam recipes call for bourbon, but I was using apples and left it out, but it’s an option.
The recipe for the apple bacon jam is in my previous post. Now all I needed was a creative twist. You wouldn’t expect me just to put it on plain old bread would you? This is supposed to be a creative cooking group. So I thought of flat bread, which is license for anything you want it to be. Flatbread became pizza because I purchased a store bought pizza dough which refused to flatten out or produce anything even resembling a thin crust pizza. My own pizza dough recipe would be more ideal for that, but in a pinch, this worked out just fine.
The best thing about an Apple Bacon jam, peanut butter pizza is the jam can be made in advance and the pizza dough can be store bought. This makes whipping up an appetizer very simple. This will also travel well to a party, as it can be eaten at room temperature. It’s the bite people will return to until it’s gone. And, it will be gone quickly.
I had never baked peanut butter on anything before. This is what I learned. The dense natural peanut butter will not bake as nicely as the store bought creamy version in a jar, which bakes up beautifully. Make sure you cook the compote down enough to marry the flavors and cook off the vinegar. As an option, you can add in some bourbon, but makes sure it gets cooked down. Do not over process; pulse and look to make sure it’s appetizing and the bacon is still in bits. You don’t want a jelly. You want a jam.
The apple bacon recipe is located here at my previous post. As far as how much pizza dough and ingredients, this is a very loose recipe.
- 1 cup apple bacon jam (found in previous post)
- 1 store bought pizza dough
- 1 cup creamy peanut butter
- Roll out pizza dough, to thickness you desire. This is great on thin or thick pizza.
- Spread enough peanut butter to cover the dough. Be generous.
- Spread on top the apple bacon jam, totally covering the peanut butter.
- Bake according to directions for pizza dough. I rolled out a medium pizza dough, and baked for twenty minutes at 375.