Peanut Butter and Jelly (From Scratch)
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- Опубліковано 12 чер 2024
- Consider this an R-rated PB&J. Homemade creamy peanut butter, jam, and butter, layered onto fresh baked, soft sandwich bread. Click: glnk.io/9l5y/brian-lagerstrom to get 35% OFF your first Beam order plus 20% off and FREE shipping for life when you subscribe. Must use code: BRIANL. You’ll also get a Beam mug and frother. Offer is available for new AND existing customers.
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-RECIPE-
SANDWICH BREAD
▪130g or 1/2c warm water (86F/30C)
▪5g or 2tsp instant yeast
▪1 egg
▪45g or 3 1/4Tbsp melted butter (not hot)
▪45g or 3 2/3Tbsp granulated sugar
▪100g (about 1/2-2/3 of 1 potato) roasted and riced russet potatoes (peel, wrap in foil and roast at 400F/205C for 1 hour)
▪430g or 3 1/2c AP flour
▪10g or 1 3/4tsp kosher salt
Using dough hook attachment, mix on medium for 4 mins. Increase speed to high and mix for a additional 7-8min. Dough should be clearing the bowl and pass the tug test when done. Round dough into a taught ball (see video @1:45). Cover bowl & ferment at room temp for 2 hours.
Prep 1.5lb loaf pan with oil or pan spray. Flip dough onto lightly floured surface and press to degas. Shape as shown in video @6:52 and place into pan, seam side down. Mist with water, cover with towel, & proof at room temp for 60-90min.
Mist loaf well with water then score top. Load into preheated 400F/205C oven, spritz oven well with 12-15 spritzes of water, & bake for 30min.
--
RASPBERRY JAM (makes about 2 pints)
▪500g or 4c fresh raspberries
▪75g or 1/3c lemon juice
▪75g or 1/3c white distilled vinegar
▪700g or 3.5c granulated sugar 2
▪60g or 1/3c + 2Tbsp regular fruit pectin
Add all ingredients except pectin to a heavy bottomed pot over high heat. When simmering, stir to combine. Cook until tender for about 10min. Reduce heat to med/med-high when mixture begins to foam, stirring occasionally. Strain seeds out of ⅓-½ of the mixture, making sure to force all juice and pulp back into the mix. Discard strained seeds. Return pot to high heat and bring to a boil then whisk in fruit pectin and continue boiling and reducing until temp reaches 220F/105C. Ladle into jars with lids and cool to room temp then refrigerate for 12 hours to set.
--
PEANUT BUTTER
▪500g or 3.5c spanish or runner peanuts (I’m using spanish)
Spread peanuts onto sheet tray and roast at 300F/150C for 40-50min. Add to food processor and process for 10-12mins or until smooth and creamy.
--
WHIPPED SALTED BUTTER
▪450g/1lb room temp butter
▪3-4g/Pinch kosher salt
Mix with whisk attachment on high for 3-5min until fluffy and lightened in color.
--
TO BUILD:
Cut thick slices of bread. Spread 2 large spoons of peanut butter on 1 slice. Top with sprinkle of flaky salt. On the other slice of bread, spread 2 spoons of butter. Squeeze jam on top of peanut butter (rather than spreading) to maintain layers of each ingredient.
--
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#pbj #peanutbutterandjelly #sandwich
CHAPTERS:
0:00 Intro
0:24 Sandwich bread
1:58 Making the jam
4:18 Snoozing easy with Beam (ad)
5:26 Finishing the jam
6:32 Shaping and proofing the bread
7:36 Peanut butter
10:08 Scoring and baking the bread
11:02 Whipped butter
11:38 Building the perfect PBJ
13:21 Let’s eat this thing
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I just watched almost 15 minutes of someone making a peanut butter, butter and jelly sandwich. Perfect
13 - 14
Yeah, but it’s a really coool pbb&j sandwich.
a pb&j you would finish in 5 mins
You and everyone else here has got to go the f outside
@@alma9373 What did we do?!?!?!
PB&J will forever be one of the goats of all sandwiches. I honestly wouldn't mind paying at certain restaurants for a "fancy" PB&J if they offered it on the menu. They are SO good.
If you warm it slightly it's even more messy and decadent, more like a dessert, sticky hands and all
the closest thing i've had to that is a PBJ burger
@@noxabellus Beef and all?
@@hectichive889 yeah i was skeptical going into it but the flavors actually blend really well
@@noxabellus I feel like I’ve seen that somewhere at a local restaurant surprisingly! Sounds like a combo that could actually surprise me to be honest. Just one of those things
I never knew I needed a gourmet version of pb+j until now
when i first saw your comment i thought you said i never knew i needed a groomer version of a pbj until now
@@natrock1102 ayo what
me too but now i need it
Note: This bread recipe works great for French Toast. Thank you so much.
why?
@@foolishgamer99who?
I've been working my way steadily through your videos for a bit now. I see all of the hard work that you've put in, and how much you've improved since you started 2+ years ago. I really, really appreciate you and what you post.
Thanks for being here Mark
Yeah the amount of work he puts in is insane
He is a liar though.
@@LaughableCat he either intentionally says things that are false. Or claims to know what he is speaking about but doesn't. So that would be lying about his knowledge of a thing. He is essentially selling a false product. It would be his content which could be seen as art. But it still has an implicit lie in here one way or another. It's all made up without telling you it's all made up. Like wrestling maybe. Or Jerry Springer. It's all for show. And he knows it.
@@LaughableCat nothing. He’s a BS’ing troll.
The three stages of peanutbutter making sounds like a night out drinking.
1. Dry & Chunky
2. Pasty ball spinning around the center
3. Gritty but getting close
4. Nice and puréd
🤣🤣 spot on
And starting to get loose lmao
@@asharooni 🤣🤣🤣
On an off note, I thought he would add a tad bit of alcohol to the jam, since he called it grown-up PB&J 😂
@@morningivy9006 🤣🤣🤣 that would've been awesome
I'm gonna be honest I had low expectations at first since PB&J is so simple, but then this guy went all out and blew me away. There is no way I would go through all this effort to make a PB&J, but I definitely want to try the peanut butter from scratch. Thanks for sharing!
That's how you know that someone is definitely, an actual foodie...he's actually just as concerned with the craft as he is about applying to face...!
As for me...I am worse!
for me to REALLY get off: there needs to be at least two or three other people enjoying it all in the end; in which case--I don't even need to eat. I just to see folks enjoying the masterpiece that I slaved over and I'm gooood.😃
you should try to meet taylor swift's brother! he's super nice and it feels like you are talking to taylor cause y'know they're siblings so there's a family resemblance
@@Toniwoodleigh
Wtf...
NEVER thought my mouth would be watering watching a PB&J video. Nice job, Chef.
The Peanut Butter and Jelly Sandwich has been a staple in my life for 50yrs. Its my all time favorite childhood sammich. I will be making this recipe, Merci Beaucoup Chef!
I'm surprised I don't look like the planters guy with the amount of peanut butter I eat
@@noway5096 I saw this Video that to make it even better you can pan fry it like a grilled cheese sandwich.
@@matthewboyd68 absolutely genius. I do this with Nutella banana sandwich’s when I want a good desert
Sandwich
Imagine if playboicarti was full mexican and a youtuber.. well i smoke weed on my UA-cam channel.. that’s basically me😈😈
I was actually just thinking about how I should really start making jams this morning! It honestly looked so much more complicated when I was reading up on it, but this recipe made it actually seem approachable. I really appreciate how your recipes don't require super fancy equipment as well! I'm definitely gonna try this recipe :)
Making jam is quite easy. Preserving jam so that it's shelf stable is more work. Don't make a huge batch following the instructions on this video and expect the extra to last, the instructions given here are for smaller batches that you're going to eat pretty fast.
@@chriswhinery925 Shelf stable is pretty difficult, but if you have the freezer space, Jam freezes really well. That said, I'd still probably not do more than a double batch at a time off of this recipe just so you're eating up your whole freezer.
@@Arauge1981 yes, freezer jam from red raspberries lasts a long time. Jam is fun and it’s delicious. I also like to make fresh compote when I’m doing waffles or French toast.
@@chriswhinery925 All shelf stability requires (in addition to following a recipe with proper pH and sugar content) is a little time in a water bath. It's not like you're pressure canning green beans or asparagus! ;^)
@@popefacto5945 Yeah it's not difficult, it's just a little time consuming especially if you're doing it a lot at one time. It also really... REALLY encourages having at least a couple of pieces of specialty hardware, I wouldn't want to do it without a jar lifter at least and a wide mouth funnel is also almost a must.
The bread in this recipe is so epic. I make it every week for my sandwiches. Thank you Brian!🤙
I'm almost 60 years old and I still like a good PB&J sandwich once in a while. They are great snacks instead of junk food and can hold you until dinner when eaten as an afternoon snack.
I'm not a cook, per se, as I do not have the equipment used in this video to follow all of these steps, but that may be changing after finding this channel.
Thank you for the video, and I'll be watching your other videos to see what looks like something I can attempt.
Happy Holidays!
Carl Sagan said "If you wish to make an apple pie from scratch you must first invent the universe." I think Bri might be the guy to do him justice.
As a small child, I went through a phase where I would have butter and jam sandwiches. I thought I was so much cooler than my peers for having a different kind of sandwich. This gives strong validation to 7 year old me 😆
Same😶
You should get your DNA checked, might have some Norwegian ancestry
This video reminded me of my peanut butter and butter sandwich phase.
@@gnd22 Great minds think alike Gary. Up until about 7th grade peanut butter and butter sandwiches were my go-to
Peanut butter and jelly is rare here in Ireland but every one eats it with butter
As a PB&J addict I actually plan on making this someday soon.
This guy is a masterclass with cooking and commentary 💯💯
Oh my Brian!!! This ole Grammy is addicted to your channel!!! Love every single video!!! But in this one you’re missing out on the extra awesomeness when you don’t butter and then generously PB both slices of bread before adding a thick slather of that yummy jam!!!! Your mouth & tum tum will thank me! Been doing this since my childhood many many moons ago! Love you Bri!!!Keep the awesomeness coming!!!🥰
excuse me what the fuck
@@EmptyCheetosBag i think she has a crush
@@luxursunsets ... She quite literally said she's a "grammy".
@@outrightgeneric yeah, you don't think grammy's get crushes??
@@EmptyCheetosBagThis is the first deon to Earth comment I've seen in this comment section lmfaooooo
My mom **always spread butter on the jam side of the bread. Kids in the cafeteria thought it was weird; however, she said she did it to keep the jam from making the bread soggy. For sandwich structure it is really amazing technique…but, whipping it??? Wow! Rated R for sure!! Thanks for the vid!
My family did a very thin layer of peanut butter on the jelly side. Just enough to keep the jelly from seeping through.
this man just made everything including the bread from scratch… respect
The perfection of simple things is so satisfying
I saw this about a week ago and finally made it yesterday. WOWSERS!!!!!
This bread is incredible whether in a sandwich or toasted. Every one of your recipes I've made is phenomenal. Keep up the great work B-man.
Yes I was really surprised toasting wasn’t an element for this sandwich
I truly can't express how much I love your videos. Something about the presentation of your recipes just makes them so damn craveable, and I find myself making at least one or two of them every week. I know they take a lot of hard work and just wanted to acknowledge that, keep up the great work Bri. Oh, and Union Loafers absolutely slaps
Lunch, dessert, breakfast, AND dinner. It’s amazing
The PB&J will always be in the top 3 greatest sandwiches ever...
And your version Sir... is one of the reasons it will stay there...
No words... just...
😃👏👏👏👏👏👏👏💙
My grandmother used to make homemade raspberry jam when I was a kid-- that stuff was gold in a jar and my mom didn't let us use too much of it, but this brings me back!
Hi Brian, I am new to the channel, and I have to say how impressed I am with the quality and laid-back nature of your videos. For all of your knowledge, you come across as incredibly humble and I cannot wait to test out some of your recipes!
im from europe, so maybe we make jam diffrently, but to make it (we call it marmelade) you can totally use a 1:1 ratio of sugar and fruits. my mom even uses half as much sugar. to prevent it from getting moldy, boil the glasses in hot water before filling them, and flip them on the head for 3 minutes once they are closed! that frocess seals them and keeps them fresh. an extra tipp to keep the marmelade a bright color (especally strawberry tuns brown): freez the whole glasses! anyways, thank you for the vid! :)
Love that you shop seasonally!
This has to be one my favourites from your collection! Yes, butter and peanut butter. Your loaves are exquisite and, I makes me smile that you just had to come clean on the loaf you think you scarred. Hahaha! The neighbours must fight over who gets to cut your lawn and clear your path.
I can't believe it, I finally saw a person who makes a PB&J as I do. When I was a child, my grandparents used butter instead of peanut butter (from England and Wales, which is how some scones were served) so my mother would make me "Butter" and Jelly sandwiches for school. I grew up not liking peanut butter until I became an adult. I just added the peanut butter to my butter and jelly sandwiches. To this day, I can only eat my PB&J as a Peanut Butter, Butter, and Jelly sandwich.
Fucking disgusting
A jam sandwich is what you’re talking about hehe
I didn't know it was that easy to make PB!!!!! Totally going to try that part of the recipe (I made homemade jam many times).
This sandwich is a work of art. Beautiful.
About the best demonstration of bread shaping that I have ever seen. I wish UA-cam had been around when I started cooking back in the 70s. Will also note a missed song opportunity if “I’m so lame” when slicing your bread dough. Great job. Keep it up Brian!
The raspberry jam looks to die for! As someone who eats like a little kid during the week, this has to be one of my favorite recent videos 😂
I was inspired to use Tangjung. It worked amazingly! I was able to make different bread recipes because of this technique. Thank you!
I made some slight adjustments to this. Used less whipped butter in the center, put butter on both sides and toasted the sandwich, and used quality brioche bread. It was probably one of the best sandwiches I've ever eaten
Oh SNAP, fully from scratch. Going hard in the dog days of summer Brian, I recognize the hustle, mad respect.
Been watching since Weeds and Sardines and I have to say, your videos NEVER get boring or monotonous! I really appreciate the channel and the direction it’s been heading. Side note, if you liked the flavor of one but the texture of another, would it be possible to split the recipe and use both peanut types?
So freaking awesome! Just found your channel and I’m loving it.
The added salt ... brilliant!
More flavor and chunkier mouth feel from the Spanish peanuts, and the reverse for the Runners, most likely due to the skins. Try blanching the Spanish peanuts to remove the skins (or spend all day rubbing them off), and try it Brian. Let us know if it makes a difference. Thanks for another awesome video!
I've tried making peanut butter and it WAS always bland, didn't know about those other peanuts!! Going to try that out. All of this looks amazing, so much work you put into it, it's impressive, that imperfect loaf still looked better than anything my grocery store sells. And you are NOT a loser, it was a mistake, they happen to us all, you don't have to be perfect. Appreciate your videos, glad I was recommended them tonight.
'"This is a powerful sandwich".... never would I imagine these words for a PBnJ.. but once you started whipping that butter..chef's kiss.
Love it!! The only thing I do differently is toast the bread lightly. Never made my own bread though I will be trying that!
That PBBJ sandwich looks absolutely fantastic! I've already eaten dinner, but it's making me hungry just watching your video. I'll have to try it myself here soon. Thanks for the recipes.
Same. I haven't eaten nothing all day but fruits. My brain has this sadistic pleasure from looking at food but forcing my stomach to stay empty.
I thought I was the only one who had peanut butter and butter sandwiches. So yummy!! cant wait to make my own jam. Love that your recipes are so simple and easy yet crazy good.
Hi! I’ll live on the West Coast and have NEVER heard of peanut butter and butter sandwiches😳. It was good ole’ fashioned peanut butter (with way to much sugar, you know the brand) and grape jelly. When I wanted to be fancy, we had strawberry jelly😅. Now a days, it’s one tablespoon almond butter -sparingly- used in my protein mix smoothies😊.
Wow me too my Dad showed me PB&B years ago.
@@Joooi Your dad musta been friends with my dad. Lol I've eaten hundreds of peanut butter and butter sandwiches
@@LASVEGASRAIDERS21 what do they taste like? Like more sweet or what is the difference compared to a regular pb&j
@@omg_a_hoe it tastes like a peanut butter sandwich with butter on it
Omg the jam looks so pretty
I just came across your videos and I'm going through culinary school I feel like your channel can help me improve my craft.
Very nice. Somehow I've never enjoyed grape jam in my PB sandwich. Raspberry has been my go-to so I'm thrilled with your choice here.
Oh my god, this looks so freakin delicious. Thanks for the recipe🤘🏻
Pure awesomeness!!! Well done sir. Well done.
5:11 that focus rack is such a nice little detail!
Much love. ❤
The first time I've ever watched your video and I love it! I feel like I could learn so much from you, editing presentation etc.
👍🏻 wonderful! Thanks for showing how to turn something often taken for granted into something special. And thanks for including the butter, I can't imagine leaving it out! I'm definitely going to try the raspberry jam version, but have you ever tried it with apricot jam? The strong tangy flavour is just a perfect contrast to the peanut butter.
this looks so good
This is what I want for Christmas.
as with each of your recipes that we have made our family absolutely loved the result. really fun and we basically treated it as desert it was so good
Thanks for trying it. It really is a desert haha
Raspberry jam is most definitely the way to go! Grape jelly is too sweet. Having said that, peanut butter and creamed honey on really good, soft, whole wheat bread is just heaven. I will have to try this if only because I think the butter is gilding the lily. Thank you for the recipe, it’s certainly not your average lunch box sammie. 🇨🇦
Try PB, Banana and Honey, its nuts!
Watching this video game me a sugar rush 😂 I can't imagine adding honey into the equation!
@@morningivy9006 they meant having just pb and honey on bread, not adding it ua-cam.com/users/sgaming/emoji/7ff574f2/emoji_u1f603.png
Strawberry jam is the best.
@@courtneyr1291 is correct … strawberry is best in a PBJ.
I am drooling over this right now like brooo
Usually I get annoyed by someone talking in that tone, but this was enjoyable to watch, not to mention the context of the video 😂 craving a homemade PB n J now
That loaf looks absolutely perfect.
This was the best 14 minutes of my life so far
Been a Backpacker for years living up in the Pacific Northwest.. my mom put my brother and I into scouts. We learned when you go out anywhere, prepare for the worst and bring things you could need. One is extra is food(s)
Nuts, dried fruits, yogurt pretzels, trail mix, and PB&J!! not your school kind.. the backpackers sandwich! Gobs of peanut butter and gobs of preserved jams that are dense in fruit.. not jelly. Sprinkle raisins, cranberries, banana slices or whatever type of chewy dried fruit you like.. combine several types of pbj's into backpack and you'll be very happy they're that huge when it's time to munch one.. and a thankful friend might enjoy the other if you choose to share.
As cute as all of this is, ain’t nobody going to do all of this work for a PB&J sandwich!!! 😄
I am gonna do it.
@@katstar1982 Good on ya n good luck, it will be worth it, esp if you make 2+ sandwiches
Amazing as always B-man, but I never get the peanuts go become butter when I process them, get stuck in the chunks part. Guess it's time to try again!
Wow! That's the most delicious looking PB&J I've ever seen! I enjoy do butter on my PB&J. That bread, however, looks so amazingly good I must make it!!! Thank you for sharing!
this is INSANE. omg so excited to try to make this
I'm super interested in putting the salt in there and also the whipped butter. Not sure if my wife already has dinner plans but I know what I'm going to eat tonight. :)
1) i just discovered you and I love your energy, def subscribing. 2) What are your thoughts on mixing the peanuts to get the pros of the runner butter but deepen the flavors? maybe 50-50, maybe 65-35?
EDIT: what does scoring the bread do? is it just aesthetics?
scoring bread allows for more puffing to occur because it isnt as tight. It just makes the loaf more fluffy and softer
Never thought of adding butter to my PB&J, gonna have to try that!
THANK YOU SO MUCH!!!! IT LOOOKS SO GOOD!!!! A TOTALLY AWSOME VIDEO!!!!! THANKS FOR SHARING!!!! I LEARNED A LOT.
Whenever my family packed pb&j sandwhiches for lunches or outings we would always spread a little butter on the jam side before putting the jam because then it wouldn't bleed and soak into the bread. It always held up really nicely and is still my favourite way to have a pb&j even if I'm not traveling
Great! I can't wait to try this at home!
Excellent. I’ll be trying this! The only thing I’ll change is I’ll lightly toast the inside of the bread before assembly
Perfect recipe for the weekend father as a late lunch on Sunday for the kiddos before dropping them off at Mothers house. Load em up on SUGAR......Snickers an Red Bull.......
I recommend cooling your bread for at least 12 hours to be less delicate and crumbly. You can make everything the day before, and the next day, you can assemble it when your jam is cooled. Cheers!
He's a pro baker and doesn't need your help
I need to know: Why the butter layer? I'm an avid lover of cooking and baking and I'm always desperate to learn. So why the butter? BTW, I'm addicted to your channel! You're the only one I've encountered who shows different sides and variations of recipes and explains WHY. I love that.
Because butter is tasty and adds some more of the texture you expect from peanut butter that's missing from the homemade stuff
Makes the name fit as well.
Maybe the butter (apart from the taste) helps reduce the stickiness of the peanut-butter?
stops the jam from soaking into the bread and disappearing
@@BobSchroden good point!
That looks good as hell. First time I’ve seen someone make a gourmet PB&J
Man I love this guy... an artist
I really want to make this at home now! 🤤
This (along with everything you cook) looks wonderful. I never thought of adding whipped butter but now I'm jonesing to try it. I was raised in FL and Mom always put mayo on the PB&Js. When I tell people that they get a look of "sacrilege!" on their faces but it's really good. And it helped keep the PB from sticking to the roof of my mouth, so that's a double yea. :)
That is the most gorgeous PB+J I've ever seen.
Loved the shout out for Union Loafers! Such a great place. I really appreciate all your videos.
I never wanted to not be allergic to PB so bad before 😂
I never knew concord grape jelly was a thing! Always using strawberry jam :) delicious
Oh wow. Are you in the US? It’s pretty common in the US
@@miket2951 we have strawberry jam but most ppl use jelly. I’m on the east coast. Usually ppl but strawberry on toast not a pbnj I’m gonna try it out and see
The bread looked so, so, so good.
When your husband gets home his gonna flip on how Fabulous this all natural PB&J was to make. Good job.
As always, this looks AMAZING! One quick question, can I use lime juice instead of vinegar for the jam? I hate the smell of vinegar and try not to use it unless necessary. Thanks in advance!
I'd say go for it. You're subbing an acid for an acid. I'm not sure if it'd affect the final texture, but it'd be worth trying. I think lime juice + berries are a delicious combo.
Agreed, the smell of vinegar is so yucky... I see no reason why to use it, full lime juice sounds much better.
For the jam:
You dont need as much sugar, less usually works really well.
Make sure to sterilize your jars and lids (and make sure they are pop-lids) =< if the lid pops its sealed airtight and lasts for a long time. If not then make sure to eat quickly.
And raspberry seeds have pectin in there already if i remember correctly, so maybe could be enough on its own. Oh and sugars exist that are specifically for jams, usually they will have pectin added already and make it super easy
I'm from Europe and discovered PBJs just recently. It's delicious
NGL, refreshing to see a "grown up" dish being made that /doesn't/ needlessly add alcohol for literally no reason.
My first thought was “oh how boring a PB&J from scratch so what?” Well I was wrong and blown away that looks incredible! Not to mention the work it took.
When I stroll into my faculty meetings with my 2 loaded, dripping PB&J sammiches I get made fun of for being a toddler, but now I can say IT'S HOMEMADE and ARTISAN. Can't wait to try!
BTW -- I love strawberry, so can I just sub the equivalent amount of strawberries instead of raspberry? If going by 500g it would seem to me that the same mass wouldn't make much difference?
You'll probably want to look up a recipe for strawberry jam specifically. As Brian said in the video, jam will not set up properly if you don't have the right proportions of acid, pectin, sugar, and water, and since the amounts of all 4 of those ingredients are different in every fruit, it means you can't easily sub out one for another in the same recipe. P.S. if you make strawberry jam I recommend adding a light grating of fresh nutmeg to it, it won't throw off the recipe and it's AMAZING.
@@chriswhinery925 Thanks -- good point. It occurs to me that maybe raspberries have more "surface area to volume" than strawberries, so that might throw off the ratios.
Strawberry jelly is my favorite for PB&J. Although, I prefer extra crunchy peanut butter.
now that is pure perfection
oh boy that looks so good
OMG. When I was a kid, I LOVED peanut butter and BUTTER sandwiches! I actually still like 'em, even though my wife thinks it's gross. Good to see a professional chef adding butter it to a PB&J.
How old do you have to be to eat this?
84
Old enough to have teeth
yes
that looks so good
I used to make peanut butter and butter toast and it was delicious
Hey Bri, how about making good Hawaii pizza? I personally hate it, but have a feeling that you’re able to make a delicious version ;)
☝️cosign, would love to see your version of Hawaiian pizza.