Back to School Pizza Bread
NOTE: I am getting a little bit disorganized over here and my posts are all out of order. I was supposed to post this a couple of weeks ago and post the Monkey Bread today…but I got all confused and discombobulated. Please forgive me. Monkey bread is coming right up!
This week, I had Monday-Wednesday off of my day job. I thought that I would be so productive–baking, cleaning, blogging,running–but I wasn’t. I don’t know what happened. I think because I didn’t have anything I had to do–I didn’t have the motivation to do anything either. Which isn’t entirely true, I did get to drop off and pick up the kids from school each day, and I did a lot of baking and cleaning.
And hanging–I did a lot of just hanging out with my kids. Begging them over and over again to please tell me something about their day.
Not a lot of running. Not a lot of blogging. A lot of begging.
However, this blog post will make up for a dry spell as it contains the recipe and process for fabulous pizza bread that will make your whole family sing your praises. It’s true! (My husband who likes to pretend this little blog doesn’t exist, took one bite and said, “You really should put this on your blog. It is soooo good.” )
The kids scarfed it down quickly! And, they didn’t even complain about the red peppers and olives that I snuck into the dough.
Wanna make some?
Some things you should know:
There is a lot of rising time. There is an hour for the first rising and I left it overnight in the fridge for the second rising. After that, the bread comes together and bakes rather quickly. So, if you plan to eat it on any particular evening, start in the morning or the night before.
One batch isn’t enough. I doubled the recipe and made two loafs–one really, really long loaf and one slightly rounded loaf. It didn’t really matter once I sliced into them–but I was experimenting, you know?
Here is what you need to do:
1) Decide on your fillings. I used 1/2 cup diced smoked sausage, 3/4 cup diced red peppers and 3/4 cup sliced olives. The Ivory Hut suggested using pineapple or whatever you normally like on pizza and I wish I had experimented a bit. Pineapple and olive is my favorite pizza combination and it would be good in the bread as well.
2) Mix up your dough. Sprinkle 1 tsp of yeast over 3/4 cup of warm water. Let sit until the yeast does its thing and becomes foamy. Add 1 2/3 cups of all-purpose flour and 1 tsp of kosher salt. Using the stand mixer, mix until it comes together. Add in your toppings. At this point, you may be having second thoughts about the looks of your bread. You may even consider giving up and starting over again. But, fear not! Even though it looks bad, I promise you are on the right track.
3) Let it rise for about 1 hour. Fold laundry, doodle or check out this blog.
4) After 1 hour put it in the refrigerator for 1 hour. I left mine the fridge overnight because I was distracted with zucchini bread.
5) Once you are ready, flour up a work surface and get ready to put this together.
6) Roll the dough into a 11×17 rectangle —and sprinkle about 1 cup of cheese in the middle. (My rectangle ended up being quite a bit longer than 17 inches and I think I added a bit more cheese. I didn’t really measure–I just went by feel.)
7) Fold the ends in over the cheese and pinch closed at the top.
8) Bake at 450 degrees for about 25-30 minutes. I used a baking sheet—but a pizza stone would work too.
9) Let cool for a few minutes and use a good knife to slice it up. Serve it to hungry people–but act fast and make sure to save a slice for yourself!
* Ivory Hut recently posted about a horrible house fire in which she lost everything. If you have time, pop over there and send some love her way. I can’t even imagine how devastating it must be…….