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Ham and Grape Pizza with Peanut Better

Basic Pizza Dough - makes 2 x 14" pizzas
Equipment needed: electric mixer with a dough hook
3/4 teaspoon active dry yeast (1/2 package)
3/4 cup warm water
1 tablespoon honey (optional)
2 cups all purpose flour, plus flour for dusting
1/4 teaspoon salt
2 tablespoons olive oil

Topping:
2 tablespoons olive oil
3 tablespoons Rosemary Garlic Peanut Better
6 oz. smoked ham, sliced thick
1 cup fresh red or black seedless grapes, halved

Pour warm water into a bowl, add the (optional) honey, sprinkle the yeast into it and allow it to sit for 5 minutes. Lightly oil the bowl of the electric mixer and fit it with the dough hook. Put flour and salt in the mixer and turn it on at very low speed. Slowly pour in the water and yeast mixture with the mixer running, and continue until the dough is well mixed. Increase the speed slightly and slowly beat in the olive oil. Beat the dough at medium high speed for about 4 minutes, or until the dough look smooth, adding a little more flour in needed. (Note: the dough can be mixed by hand. Lightly dust your work surface with flour and follow the ingredients sequence above.)

Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 45 minutes, or until doubled in bulk. Place on a lightly floured work surface and divide in half. Knead each half for 2 or 3 minutes and form into balls. Place the dough balls on a baking sheet and cover with a damp cloth or plastic wrap, allowing the dough to rise for another 20 minutes. Sprinkle your work surface, the rolling pin and the dough lightly with flour, and roll each ball of dough into a 14" circle, keeping the edges a little thicker. Preheat your oven to 400 F. Now you are ready for the toppings.

Topping:
Combine olive oil and Peanut Better and stir until smooth. Brush mixture evenly over entire dough surface, stopping about 1/2 " from edges. Arrange ham over pizza and sprinkle grapes on top. Bake in the middle of oven at 350 F for about 20 minutes, or until edges are golden brown and enjoy! You can substitute 1 cup canned pineapple wedges for the grapes.

This recipe is from Peanut Better, www.peanutbetter.com. Reprinted by permission.

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