Wednesday, September 8, 2010

Pizza Bread

   My mom has been making this since I was really little.  It was great at our birthdays when we were kids because there is no messy sauce.  It's the perfect hearty finger food for your next casual get together or night in with a couple of movies.  I'm giving the classic version that we do, but it can be stuffed with just about anything (provided the stuffing isn't too wet.)  Also, this dough is incredibly versatile; it is the same recipe I use for pizza dough and focaccia. 

1/2 C all-purpose flour + 2 1/2-3 C
1 pkg active dry yeast
1 Tbsp honey
1 1/2 C very warm water
1/4 tsp salt
extra virgin olive oil

Combine 1/2 C flour, yeast, honey, and water.  Let proof for about 5 minutes.  Add salt.  Add additional flour 1/2 C at a time combining after each addition until dough forms into a ball (about 2 1/2 to 3 C will be added.)  Dough will be slightly sticky.  Turn dough out onto a floured surface and dust top with flour.  Knead for 5- 10 minutes until dough is no longer sticky and it is smooth and elastic.  Pour about 1 Tbsp extra virgin olive oil into clean bowl.  Place dough in bowl and coat it with the oil.  Cover with a warm, damp towel and allow to rise until doubled in size (about 1 hour) in a warm place.
Pizza Bread
1 large egg
1 Tbsp water
1 tsp garlic powder
1 tsp thyme
1 tsp rosemary
1 tsp basil
1 tsp oregano
1 C shredded mozzarella
1/2 C parmesan
3-4 oz pepperoni
sea salt

Combine first 7 ingredients to make egg wash.  Punch down risen dough and place on lightly floured surface, stretch into a rectangle about 10 in X 14 in.  Brush liberally with egg wash (about 2/3 of mixture.)  Evenly distribute cheese over dough leaving a 1 inch border all the way around.  Lay out pepperoni.  Roll up long-ways and seal edges.  Place on baking sheet that has been dusted with cornmeal.  Brush the top with the rest of the egg wash.  Sprinkle top with sea salt.  Cut a few slits in the top to allow the steam to escape.  Let rest/rise for 15-20 minutes.
375 deg. F for 25-30 min.  Slice and serve warm, room temp, or cold!

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