WARNING: Contains white flour. (Haha, I crack myself up. But really, if you are looking for properly prepared whole grains, this recipe is not it…)
Pizza Bread. All the goodness of pizza, rolled up into bread and then dipped into pizza sauce. It’s a splurge-favorite around here. I normally try to use “properly prepared” whole grains, but I make an exception for pizza bread. I once made the horrible mistake of trying to make this recipe with whole grain spelt flour. No. no. no. no.
(Now I’m not saying some better baker than I can’t real-foodify this recipe, I’m just sayin’ I ain’t got time for all that. So I make it with white flour. I always select organic, unbleached, and non-enriched white flour though. You can read more about why that’s important here.)
But anyhoo. To create the yumminess that is pizza bread, you must first make the crust. Nonna is my mom, as referenced by her grandmother name. And she has always made the best homemade pizzas, so naturally we use her pizza dough recipe. Here it is:
Note in the original recipe above, she calls for half spelt, half white flour. That combo is lovely for pizza, but we prefer all white flour for pizza bread.
Really, though, here is her dough recipe in a much easier to read format:
Nonna’s Pizza Dough
- 2 cups flour, plus extra for kneading the dough
- 1 packet yeast
- 1 TSP salt
- 2/3 cup water
- 1 TBSP olive oil, plus more for coating bowl
- 1 TBSP honey (or sugar)
- Preheat the oven to 150-200 degrees.
- Combine 2/3 cup water, 1 TBSP olive oil, and 1 TBSP honey in a pan on the stove top (I use this wonderful, tiny pan). Heat gently until warmer than luke warm but not so hot you have to jerk your finger out (no really, these are the directions).
- While that’s heating, combine *slightly* less than 2 cups flour, 1 TSP salt, and one packet of yeast in a bowl. (Slightly less than 2 cups of flour, as in scoop out a spoonful of flour and save it for kneading time.)
- Turn off the oven. (We just need a warm environment to let the dough rise.)
- Add heated wet mixture to dry ingredients and stir to mix.
- Remove dough to a floured surface and knead for a few minutes.
- Pour olive oil in the bottom of a bowl (I always rinse out the bowl I mixed in and just reuse), rub in on the sides of the bowl to coat it, and then drop the pizza dough into the bottom of the bowl. Then flip the dough ball over, so now both the top and the bottom of the dough ball are coated with olive oil.
- Cover the bowl with a damp towel (I use flour sacks) and place in the warm oven to rise for 20 minutes at a minimum. (You can put the dough anywhere warm to rise, I just use the oven.)
Once you have made your dough, you can make pizza OR you can make pizza bread. It’s very easy from this point (printable directions at the bottom).
Step 1: Press your pizza dough out into normal pizza crust shape. I like to bake on a pizza stone (I have this one), but have also just used a cookie sheet. The moral of this story is you can’t go wrong with bread, cheese, pepperoni, and sauce. It always tastes good in my humble opinion, no matter what you bake it on… (My mom uses a baking pin to roll it out, I never do…)
Step 2: Add toppings, but do not add pizza sauce! I just use pre-sliced provolone cheese (beware of “natural smoke flavor” in non-organic versions) and natural pepperoni (avoid “natural flavors” in the ingredients if possible), but you could use any pizza toppings you like.
Step 3: Roll up, jelly roll style. Once rolled, try to put as much of the seam on the bottom, and fold the ends over themselves to seal everything in. (Cheese will be trying to escape once you start cooking these bad boys!)
Step 4: Brush with garlic butter. I always melt half a stick up butter with about 4 cloves of minced garlic, then spread it on the pizza bread. I use this garlic press, melt everything in this fabulous little baking dish, and use a basting brush similar to this. Before I had a pastry brush, I used a spoon and that worked fine too. (P.S. I doubled the recipe when I was taking the photos, hence the two loaves of pizza bread.)
Step 5: Bake at 375 degrees until top is golden brown, 25-35 minutes.
Step 6: Slice and enjoy with pizza sauce for dipping!
For your printing pleasure:
- Pizza dough (see recipe above)
- Natural pepperoni
- Pizza sauce
- 1/2 stick butter
- 4 cloves garlic, minced
- Preheat the oven to 375 degrees
- Place butter and minced garlic on the stove top to melt on a low setting. I use this garlic press and this fabulous little pan thingy.
- Gently press pizza dough out to fill up your entire pizza stone (I have this one) or cookie sheet.
- Add toppings, but NO PIZZA SAUCE!
- Roll up, jelly roll style.
- Seal the seam tightly by pressing, and then rotate the roll so the seam is on the bottom. Fold and press sides up and over themselves to seal.
- Brush with garlic butter. I use a basting brush very similar to this, but you can just ladle the garlic butter on with a spoon too.
- Bake at 375 for 25 to 35 minutes, or until the top of the pizza roll is nicely golden brown.
- Let cool a little, slice, and dip in pizza sauce before eating.
Yum my friends. Yum.
~AshleyPAID ENDORSEMENT DISCLOSURE: To support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for supporting our efforts at Whistle Pig Hollow!