I have never had a fluffernutter.
I know right? One would think I have been living under a rock.
This isn't true.
I was going through all the things in my pantry that have been collecting dust and found a jar of marshmallow fluff...from the s'more bars I made...a year ago. (Apparently marshmallow fluff lasts forever)
I saw this funny word on the side of the jar "fluffernutter"...interesting.
Then I tried one.
How did I spend 23 years without this wonderful concoction?!
I decided to take it to the next level one lazy sunday night. I was feeling inspired by the Chicago-style deep dish pizza I was about to devour and came up with this...
Its gooey, and sticky and messy. But lets face it...if the clean freak is willing to get a little messy it must be good.
It's good. It didn't last 3 hours.
1 pound pizza dough (can be homemade or storebought)
2 teaspoons butter, melted
1/4 cup creamy peanut butter
1/4 cup marshmallow fluff
1/2 cup peanut butter chocolate chips
6 large marshmallows
Position the oven rack on the bottom of the oven and preheat to 450 degrees F.
Line a heavy large baking sheet with parchment paper. Roll out the dough to a 9-inch-diameter round. Transfer the dough to the prepared baking sheet. Using your fingers, make indentations all over the dough. Brush the dough with butter, then bake until the crust is crisp and pale golden brown, about 15 minutes.
Immediately spread the peanut butter spread over the pizza. Refrigerate for 20 minutes and spread the marshmallow fluff over the peanut butter. Take the halved marshmallows and place evenly on top of the marshmallow fluff. Sprinkle with peanut butter chips.
Bake just until the chips and marshmallow begins to melt about 5 minutes. Cut into wedges and serve.