Peanut Butter and Oat-Crusted Breakfast Pizza

Directions

1. Preheat oven to 350˚F. Place a sheet of parchment paper into an oven-safe 10-inch skillet, pressing flat along bottom and sides. 

2. Spread oats in an even layer on a rimmed baking sheet and toast in oven for 8-10 minutes. Pour toasted oats into a medium-sized bowl and add chopped raisins and cinnamon. Toss to combine and set aside. 

3. In a small saucepan over medium heat, add Peanut Butter & Co. Crunch Time & Peanut Butter & Co. Old Fashioned Smooth, brown sugar, golden syrup, and unsalted butter and stir until all ingredients are combined and melted, about 4 minutes.

4. Add melted peanut butter mixture to toasted oats and combine making sure all oats are coated. Pour into parchment lined skillet and press peanut butter-oat mixture evenly along the bottom of the skillet with the flat side (bottom) of a stainless steel measuring cup or with the backside of a wooden spoon. Trim the parchment paper to 1-inch above the crust. Place skillet into oven and bake for 20 minutes. 

5. To prepare the topping, mix yogurt, Peanut Butter & Co. Old Fashioned Smooth, cinnamon, and agave nectar in a small bowl until combined. Refrigerate until ready to use.

6. Cool crust in skillet for 10 minutes. While the crust is still warm, cut into quarters and then into eighths. Allow crust to remain in the skillet until cool to the touch, about 40 minutes. Cut along the same lines again to insure easy removal of each slice. (The recipe can be made 1 day ahead up to this point.) 

7. Spread yogurt topping over crust to within a half inch of the edge. Drizzle with Peanut Butter & Co. Old Fashioned Smooth and sprinkle with chopped peanuts. Serve wedges from the skillet or grasp the parchment paper and lift entire pizza out. A metal spatula will be needed to remove the first piece.