Try our spicy peanut butter pizza - make sweet or savory and serve as an appetizer or meal.
Set oven to 350 and cover a 13 x 15 baking sheet with foil.
The Crust is a shortbread style crust. I made this one Gluten free so a couple of my friends could try it.
3 cups rice flour
1/3 cup brown sugar
2 3/4 sticks of melted butter (22 teaspoons)
1 teaspoon of salt
Mix the dry ingredients, then slowly add the melted butter until mixture is crumbly. Put it in the baking sheet and press with a fork until spread evenly. Bake at 350 degrees for 20 mins or until lightly brown. Before it's completely cooled, score into the desired sized squares.
2 16 oz. jars of natural peanut butter
1 12 oz. jar of Kashmiri Curry
5 tbsp. of powdered ginger
2 tbsp. of cinnamon
In a food processor, blend the ingredients. Add olive oil until it's a spreadable consistency, up to 1/4 cup. Spread over the cooled crust. I start by putting the mixture in a large plastic storage bag - cut a 1/2" corner off, like a piping bag - and pipe it to cover the crust as much as possible. Then I don't have to overwork it on the crumbly crust - and it's fun!
Then add your favorite toppings. For the sweet treat, pair with the Sutter Creek Nouveau and add candied ginger, dried cranberries and drizzled melted chocolate over everything. For a savory version, use thinly sliced spring onions, pieces of shrimp, mint and parsley. You'll love it either way!