- This is one of the biggest culinary risks of my career and I once boiled my bosses pee into a marshmallow. (bouncy upbeat music) Welcome to Mythical Kitchen, where food is food. Today we’re making the peanut butter and jelly pizza inspired by the GMM episode, testing the limits of peanut butter and jelly. We’re gonna break it down to three easy steps and if you ever get lost along the way, just make a U-turn and consult your GPS and you can also check out the time codes for all the steps right there. The idea of peanut butter and jelly pizza, I got it stuck in my head and I can’t get it out so I need to put it on a plate. It’s like, what if cats were the size of horses? What type of box would they poop in? So we’re gonna take all the flavors of a peanut butter and jelly sandwich, we’re gonna put that on a pizza all through the lens of West African dish that I grew up eating, via my aunt from Senegal, that’s a lot going on, let’s get cooking. We’re making pizza dough, you could absolutely go out and buy pizza dough but we’re not, we’re making it. So you’re gonna take sugar that’s gonna help the yeast rise. Pizza dough’s actually pretty easy, you don’t even need a stand mixer, so we’re gonna show you how to do it all by hand today. You just need, these are your dough hooks, that’s what I call them. All right, so we’re adding salt, sugar to our flour and then we’re gonna add instant yeast. The different between instant yeast and active dry yeast is whatever Google tells you the difference is when you Google it right now and then we’re gonna start adding our wet ingredients and we’re just gonna mix it together with a fork and knead it with our dough hooks. So that’s olive oil and warm water. You want the water to be warm, that’s gonna help activate the yeast. Once it’s kinda mixed and you have a shaggy dough forming you’re gonna dump that out onto a table and then you’re just gonna start going at it with your hands. What you’re doing when you’re kneading dough is you’re stretching out the gluten strands so this is the proteins that are binding the wheat. Pizza dough, what makes it different than bread is you’re getting a lot of great gluten development so you want that nice chew. You’re gonna keep doing it until there is no stick left in the dough. So just keep adding some flour. Do it for about five minutes just until you work up a sweat and then you’re gonna go ahead and lube up your bowl with your sweat or you can use olive oil. We’re just gonna brush it around this bowl. That’s gonna prevent your dough from sticking. Pull it through and form it into a ball. There you go, just kind of pinch the bottom. You see the way my hands are working? And then pop it in there. You’re gonna brush a little bit of olive oil on top and then, very important, you need to take a Mythical kitchen towel, this recipe will not work with any other towel and drap it right over. This is going to allow it to rise and you’re gonna set it in a slightly warm place for about two hours. You can hold it in the fridge, for as much as, like, a day and a half, you’re gonna get some good fermentation taking place if you do that and then you’re just gonna walk away and entertain yourself. We gotta make our peanut butter pizza sauce right now and I mentioned this earlier but this is inspired by a West African dish called Maafe also known as peanut butter stew. My aunt Hallie used to make this for me and she would send it in giant tubs that were frozen. I would just take like a Hot Pocket and I would put this delicious Senegalese peanut sauce on which is why I got inspired that this can just go on literally anything. We gonna get our stock going in and then we’re gonna go ahead and add peanut butter to that. So you’re taking the peanut butter and you’re thinning it out with the stock so it’s gonna combine it ’cause sometimes peanut butter at high heat can actually break. It’ll separate the oils from the fats. Oils and fats are the same thing. It’ll separate the oils from the nuts, you don’t wanna separate your nuts and the best thing is you’re not gonna be able to talk through your cooking show that you’re currently doing. Okay, so we’re gonna add onions to the oil. We’re also gonna saute that with garlic so we wanna get our aromatics sweating and then we’re gonna get our tomato paste in there. Tomato paste, always a great ingredient just to, kind of, have on hand. Oh, and get the stuff in the tube ’cause it’s fun ’cause it squeezes out like toothpaste and then you can brush your teeth with it and I feel like the acid would probably erode your enamel and maybe that’s why I have dental issues. Oh, God, Nicole! You are so bad at throwing things to people. You throw them at people. – [Nicole] I am so much better than I was in the beginning. – Just, here do it like an underhand. Like, just try that. – Okay, like that? – Yeah. (laughing) – Squirt it out like toothpaste. Eat it like a nice little snacky. Very nutrient dense. Yeah, you can see the peanut butter and stock are really coming together. We’re using Skippy because it has a lot of emulsifiers in it which means its going to help it not break into a sauce. I like using some processed stuff in recipes sometimes ’cause it just helps it come together because there’s all these binding chemical agents in it. All right, so onions, garlic are in there sauteing, we’re gonna add our tomato paste, get that caramelizing. Then we’re gonna add chili flake. It would typically be scotch bonnet peppers but since this is a pizza sauce, crushed red pepper. And then we’re gonna use some dried thyme, that’s just gonna a little bit of a, like, savory kind of herbal note. Pour that in. (sauce sizzling) That’s a nice sizzle. It’s actually a really crazy awesome smell that comes from this, it really does remind me a lot of eating this in my childhood. Those are truly some of the best food memories of my entire life. Hallie, send me more peanut sauce. I know I, like, cook for a living but I still can’t make it like you do. And then you’re gonna add the last thing which is Maggi, Jugo Sazonador. People just call it Maggi sauce and the best part about it is, you can’t open it. (bottle banging) I did it. Hydrolyzed soy protein, I believe. It is basically a caramel color but it carries a lot of kind of MSG flavor to it. It’s really just gonna give this a huge robust punch. So we got our delicious savory peanut sauce made. Now we’re go ahead and top our pizza dough with some jelly poached grapes so it’s really gonna infuse all that jelly flavor into the savory peanut butter base. So we’re gonna take grape jelly and we’re gonna put it into the sauce pot. We’re gonna melt it down, when the grape jelly melts down, all that gelatin gets hot again and becomes really smooth. We’re also going to put red wine vinegar in there. You may ask, there? What is there? What are we doing? That’s a heck of a question. I should explain on account of, I’m up here and you’re watching me. Grape jelly poached grapes. It’s similar to, like, a hot honey. It’s a big trend that’s been going on in pizza right now. Where you make a spicy peperoni or sopressata pie and you’ll drizzle this Calabrian chili infused honey. Instead of Calabrian chilies, we’re gonna use habanero. A lot of people would take the seeds out. We’re not gonna do that because we’re not putting the whole thing into our recipe, we’re gonna add it to the jelly. Just gonna infuse it with a little bit of that bright chili heat. If you’re a strawberry jelly person, you can take strawberry jelly, do the same thing with red wine vinegar, habanero, poach the strawberries in it. Ditto with something like blackberry jelly. Do whatever you want, don’t use orange marmalade ’cause that’s gross. All right, so you’re gonna use the world’s smallest whisk to shove your entire hand into this burning pot and whisk it all together. If you have a bigger whisk, I’d say employ that but don’t let me tell you how to cook except for everything else, let me tell you how to do all that. We’re gonna pop the habaneros in there. Touched with my bare hands, shouldn’t have done that, gonna forget about that later when I’m in the bathroom. So we’re gonna take the grapes and we’re gonna slice them in half. Then you’re gonna get more and more of that delicious vinegary, spicy flavor infused in there. And if you wanna dice a grape, this is a French technique called brunoise. Where you’re gonna go ahead and cut it on a crosshatch and then slice it down the middle and then you have nice, small diced grapes. I’ve never seen grapes like this, that’s exciting for me. I dunno why. We’re gonna turn the pot down to a simmer. Get our grapes infusing in there. We have our pizza dough right here. It’s looking nice. We don’t want too much rise out of it. A lot of people they’ll have this thick and cakey pizza dough that kinda tastes like a Pizza Hut pan pizza. And then we’re gonna take the pizza and you’re gonna work it out with your hands. Nice circular shape and kinda stretch it out. Do a little toss. Oh, that went not as poorly as it could’ve but less good then I wanted it to. Pan. Trevor! Throw it to me one time! I’m so glad I caught that and then you’re gonna brush this down with oil just to prevent it from sticking. You can also put cornmeal. You’re gonna take your dough and you’re just gonna stretch it out and you can just take your fingers and really press it towards the edge. So we got our pie created, now we need to take sauce. We have that lovely, delicious, peanuty tomato sauce and use a spoon to spread it out towards the edges and then we’re actually gonna save the grapes. We’re just gonna add that on top later ’cause we don’t want the grapes to really scorch, ’cause there’s a lot of sugar going on in that. We’re gonna take cheese. We’re using a block of mozzarella. We’re not using grated ’cause we wanna kind of keep the grapes and the pepperoni a little separate and let that really shine though. You wanna use the low moisture stuff though, you don’t wanna use fresh because fresh mozzarella’s gonna leach a ton of moisture all over your pizza. Just really tear into the cheese with your hands. Oh, God, that feels so good. This is like a giant thing of string cheese. It’s, like, putting butter on your shoes and skidding around and falling into a bundle of flapjacks. I dropped the cheese on the pizza, Nicole. I wanna lick the sauce off the cheese, can I do it? – [Nicole] Yeah, but only if you use the other piece of cheese to dot it. – It’s worth it, right? – [Nicole] Yeah, do it. Don’t make eye contact with me. – Nah, I gotta. And then pepperoni. Why pepperoni? It’s a pizza, you idiot! Why would you ask that. So we have the peanut butter, we have the pepperoni and we have the cheese on the pizza. That’s gonna bake off by itself and then the grapes are gonna finish afterwards along with a little bit of that grape jus. We have to brush the crust with oil. This is an optional step, but do it, it’ll make your life better and then this is gonna go in the oven, 500 degrees for about 10 minutes. Take it out before it’s burnt. Every oven’s different, people don’t tell you that, like, you’ll have an oven that just goes 100 degrees under temperature and no one knows so anytime there is a temperature and a time on a recipe, like, watch it, like, you are your own best cook. – [Ben] Thermometer? – I feel like I was gonna say something profound and then nothing came out, Ben. (timer ticking) (pizza sizzling) (timer ringing) All right, the pizza’s been baking for about 10 minutes, we’re gonna go ahead and grab it out and it is nice and sizzling and bubbly and the crust is so beautiful and golden. So now we’re taking those jelly poached grapes and we’re just gonna dot those around. All right, so grapes on pizza. You’ve probably had pineapple on pizza, you probably feel some type of way about it. I know the way I feel in my heart, I’m not gonna reveal it to you because I don’t want the internet to judge me. To me, I’m adding something into the culinary conversation that everyone is too scared to do! We’re gonna take the grape poaching liquid, that’s all that jelly and we’re gonna drizzle it around the pizza. ‘Cause you wanna get a nice sweetness in there ’cause you’ve got a ton of savoriness coming in off of that sauce and the pepperoni’s spicy and that is a peanut butter and jelly pizza. We gotta go slice this up and feed it to somebody. Not gonna lie, this is a big culinary risk. I stand by every single move. I will fight till the death, I’m not gonna kill anyone. I think they’re gonna really love it. This is one of the biggest culinary risks of my career and I once boiled my bosses pee into a marshmallow. (bouncy music) (plate clinking) Hey, Emily. – Hey. – [Josh] Do you wanna eat a slice of this peanut butter and jelly pizza? – Okay. – [Josh] Just open your mind and open your heart and allow the. – And open my mouth. – Yes. How’s it? – Yeah! – It’s good? – Yeah. – That’s awesome! – It is really good. – You have no reason to lie to me except for that I’m right here and it’ll hurt my feelings. (laughing) – Ruin your feelings? – Yeah. – I love it. It’s like got a peanut buttery thing to it but it’s not like Thai food. – It’s inspired by a West African dish called, maafe, which of course you’ve had many times because you’re a very cultured lady. – Yeah. – This is a home run. – I love it. The dough’s really good too. – [Josh] Would you make it in your own home? – No. – You should definitely be making this in your own home and when you do, tag me on Mythical Kitchen, use #dreamsbecomefood. I’ll see you next time. Oh, subscribe. Get as messy as you want in your own kitchen when you have the Mythical Kitchen towel. Available now at mythical.com.