Pizza Via Veneto

This is a gloriously retro appetizer pizza that sounds unusual and tastes addictive. A yeast dough base gets topped with a creamy spread of peanut butter, eggs, and evaporated milk, then buried under four cups of shredded cheddar and a generous layer of chopped salted peanuts.

The peanut butter and cheddar combination is the kind of pairing that shouldn’t work but absolutely does. The nutty, salty richness of the peanut butter melds with the sharp cheese as it bakes, creating something closer to a savory fondue than a traditional pizza topping.

Pimiento adds little pops of sweet pepper, and celery seed gives an herby, slightly bitter edge that cuts through all that richness. Red pepper flakes on top bring just enough heat to keep you reaching for another piece.

Oil your hands before patting the dough into the pans. Hot roll dough is sticky, and oiled fingers make the job effortless.

Pro Tips

• Cut into small rectangles; this is rich, so appetizer-sized portions are the right call
• Serve hot and bubbly straight from the oven; the topping loses its appeal as it cools and firms
• Let the dough rise the full 30 minutes after topping so it puffs and stays tender

Variations

• Use pizza dough from the store if you can’t find hot roll mix
• Swap cheddar for pepper jack to amp up the heat
• Scatter sliced jalapeños over the top before baking for a spicy peanut pizza