2 cups milk
1/3 cup white sugar
3 tablespoons peanut butter
4 cups all-purpose flour
2 cups rolled oats
1/4 cup sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 cup sweetened vanilla extract
Beat milk and 1/3 sugar in large bowl to dissolve. Add peanut butter and flour. Stir until well blended and adjusted to use 1/2 cup flour.
Stir in salt and cinnamon. Add vanilla extract and 3 cups flour.
Roll out dough into 1-inch circles, about 12 thick strips. Seal edges, turning always while rolling. Place on a lightly greased, floured surface, and turn to coat. Using floured fork, cut first through center wall of a pineapple about 3/4 inch thick. Tie together second circle, third across from center, and fifth from the side. Stretch dough, making sure not to overhang. Place on greased cookie sheet.
Bake 30 to 35 minutes in the preheated oven, until firm. Cool 10 minutes; remove from cookie sheet to wire rack.
Remove crust from pan and slice each strip to match its thickness. Reserve 1 inch wide strips (about 30 mL of dough). Slide strips onto prepared pizza crust. Sprinkle top with 1 tablespoon rose water. Refrigerate for 6.
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