Oooh, have I got a good recipe for you today…
As you all know, I love to bake – especially breads. And I’m trying to be better at cooking meals, not just baking. So I get super excited when these two worlds can collide; like they did the other night.
This is another one of my Pinterest finds, fitted to my family’s tastes.
And, as a bonus, it’s really quite easy to do.
Pizza Bread, adapted from The Ivory Hut
1 t yeast
1 t sugar
3/4 cup warm water
1 2/3+ bread flour
1 t kosher salt
1/2 c bell pepper, chopped
1/4 c pepperoni, chopped
1/3 c onions, chopped
8 oz shredded mozzarella cheese
1 T olive oil
Sprinkle yeast over mixed warm water and sugar in a bowl. Let it sit for 5 or so minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add pizza toppings and knead for 5-8 minutes. Dough will be tacky, but feel free to dust with a bit more extra flour if it seems too sticky. Let rise for about 1 hour, covered in a warm place, then put in the refrigerator for another hour.
Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.
Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
Serve warm with homemade Marinara sauce for dipping.
2 T olive oil
5 cloves garlic, minced
1- 28 oz can of crushed tomatoes
1 t sugar
1/4 t red pepper flakes
1 t oregano
1 t basil flakes
1/2 t salt
1/4 t onion powder
Heat oil and garlic in saucepan over medium-low heat for 3 minutes. Add tomatoes and remaining ingredients. Raise temperature to medium and let simmer for 20 minutes.
Last year, I admitted my love of boxed pizza rolls and made my own fresh and tasty version. And they were really, really good. But…they took forever to make. Now this recipe gives you the same general concept, but so much easier and quicker.
(I have to admit that I was a little concerned going into this. It was either going to be amazing or a big giant flop. So glad it was the former.)
Making the dough was just like making regular dough, with just a couple of extras. And the best thing – you can substitute and choose whatever filling ingredients you want to use.
When mixing, I highly recommend using some good old-fashioned hand-kneading to get all the fillings incorporated – the KitchenAid didn’t quite do it in that respect. But once it’s mixed throughout, the rest is super simple.
It was easy enough that I even made my own marinara sauce, from scratch, with no recipe! (Though I have to shamefully admit that I did burn the garlic at first. But that’s what happens when the UPS guy shows up, the kids and dog go crazy, and you get distracted by opening pretty packages. Or is that just me?)
The finished loaf wasn’t the prettiest in the world, but really, you’re slicing it up anyways – so it doesn’t really matter.
The flavor of this dish was all that I was hoping for and more. The peppers, onions, and pepperoni were in every bite – and dipped in the marinara, it was just like a fluffy deep dish pizza. Everyone loved it (yay!).
My only change for next time would be to roll the dough up in a spiral, so that the cheese could be spread out over more than just one section. But, as far as changes go, that’s just a small one.
I can’t wait to try it again with other toppings.