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PB&J Sandwich Pizza

Almond butter, guava jelly, sharp cheddar, toasted bread crumbs, roasted spiced peanuts (with cayenne, cumin, salt & sugar), fried plantains



Ingredients: 1 ball of pizza dough flour for dusting

semolina flour for the pizza stone olive oil salt & pepper about ½ cup almond butter (ours was from our new friends at PB & Jams) about ½ cup guava jelly (or however much you like with your nut butter) 1-2 plantains, sliced diagonally about ½ inch thick canola oil (or coconut oil also works great) 8oz unsalted dry roasted peanuts 1 tablespoon sugar ¾ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon cayenne country wheat bread, cut into a handful of cubes 1 teaspoon butter 1 hunk sharp cheddar, shaved

Directions: Preheat your oven to 300° F. Put the peanuts in a small bowl and drizzle a tablespoon of olive oil, tossing to coat them completely. Combine the sugar, salt, cumin and cayenne in a separate bowl before sprinkling them evenly over the peanuts, tossing again to make sure the mixture is even.

When your oven is hot, spread the peanuts in an even layer on a baking sheet, and bake them for about 20 minutes or so, stirring occasionally. Then take them out to cool and increase your oven temperature to 550° F.

Next you can get started on the plantains. Heat a deep skillet over medium heat with enough canola oil to cover the whole bottom of the pan. You may have to adjust the heat when you get frying, depending on how long it takes for the plantains to brown (you don’t want to burn them).

Once the oil is hot, add the plantains a few at a time and let them sizzle. They are ready to turn over once you start to see some brown creeping up the edges from the bottom—this should take about 3-4 minutes.

Fry them evenly on both sides so they are a warm golden brown color, and then place them on a plate lined with paper towels to soak up the excess oil as they dry.

Meanwhile, you can start toasting your bread. Melt a teaspoon of butter in a pan over medium heat and add your bread cubes, stirring until they are toasty and just starting to brown.

By now, your oven should be almost hot enough, and you can start preparing your dough, using the instructions on the right. Once you have baked it for a minute, take it out and brush it lightly with olive oil.

Spread a thin layer of almond butter across the pizza, followed by spoonfuls of the guava jelly—you can really use any kind of jelly here, but we thought guava was an interesting alternative to the traditional grape or strawberry of our childhood PB&J sandwiches.

Next lay down the cheese shavings in an even layer, letting some of the nut butter and jelly peek through. Place the fried plantains in an even layer and sprinkle with the spiced peanuts. Next, take your toast and dip a corner of each piece into the guava jelly before placing them on the pizza.

Finally, you can put the pizza in the oven. Let it bake until the cheese is melting into the jelly and the crust is golden brown. Now take it out and let your inner child devour the whole thing.


Note: If you're really feeling crazy, this is a pizza that would definitely not be hindered by the addition of bacon.

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Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.



Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.



When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.


Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.


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