PIZZA BREAD
Our homemade pizza bread is so simple to make and it bakes in minutes. Feel free to add whatever toppings you like on your pizza.
Provided by Karly Campbell
Categories Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees.
- Slice the bread in half lengthwise.
- Spread each half of the bread with pizza sauce. Top with cheese. Sprinkle with the Italian seasoning. Arrange pepperoni and olives over the cheese.
- Bake on a sheet pan for 10 minutes or until cheese has fully melted.
- Serve hot.
Nutrition Facts : Calories 867 kcal, Carbohydrate 63 g, Protein 25 g, Fat 57 g, SaturatedFat 31 g, TransFat 1 g, Cholesterol 50 mg, Sodium 1317 mg, Fiber 5 g, Sugar 37 g, UnsaturatedFat 24 g, ServingSize 1 serving
PIZZA PULL APART BREAD
Steps:
- Gather your ingredients. Preheat the oven to 350 F.
- Combine 2 cups of mozzarella cheese with the softened cream cheese, ricotta cheese, half of the Parmesan cheese, basil, and salt in a large bowl. Stir until completely blended and the ingredients are evenly incorporated into each other.
- Spread the mixture into the bottom of a 9 x 13-inch baking dish. A slightly smaller dish will work as well, but the bake time may vary.
- Pour the pizza sauce all over the top of the cheese mixture, then gently spread to cover.
- Top the sauce with the remaining mozzarella cheese, then sprinkle the chopped pepperoni all over.
- Cut the biscuits into quarters.
- Roll each biscuit into a ball, then place on top of the cheese and sauce mixture.
- Place the butter, garlic, and parsley in a small bowl, then microwave until the butter is fully melted, about 30 seconds. Stir in the remaining Parmesan cheese to combine.
- Brush about 3/4 of the butter mixture over the top of the each roll. Bake on the lower oven rack, uncovered, for 10 minutes or until the the rolls are golden brown.
- Cover the casserole dish with aluminum foil, then continue to bake for another 40 minutes or until the cheese layer is completely melted and gooey, and the rolls are baked through.
- Let sit for 5 minutes, then brush with the remaining garlic butter. Serve and enjoy.
Nutrition Facts : Calories 398 kcal, Carbohydrate 37 g, Cholesterol 56 mg, Fiber 2 g, Protein 13 g, SaturatedFat 11 g, Sodium 1127 mg, Sugar 5 g, Fat 22 g, ServingSize 42 pizza balls, UnsaturatedFat 0 g
PIZZA BREAD
This moist, cheesy bread is a fun appetizer that I also use to complement Italian meals and main-dish salads.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 8-10 servings.
Number Of Ingredients 4
Steps:
- Sprinkle cornmeal on bottom of a greased 8-in. square baking pan. Cut each biscuit into quarters; toss with pizza sauce. Place in dish; sprinkle with cheese. Bake at 400° for 14 minutes or until golden brown.
Nutrition Facts : Calories 141 calories, Fat 7g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 389mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 4g protein.
PIZZA DUMP
This is a simple & easy one from "Vaught's Cooking", my mom's church (Vaught Chapel) cookbook. It's really good, (I add garlic and Italian seasoning to the spaghetti sauce to taste).
Provided by Teresa M
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cook rigatoni as directed on box & drain.
- Brown ground beef, pepper, and onion in skillet, drain, and then mix with rigatoni.
- Add the spaghetti sauce and put mixture in a 9 x 12 pan.
- Sprinkle parmesan cheese over mixture.
- Top with cheddar, mozzarella and pepperoni.
- Bake at 350 for 25 minutes or until hot and bubbly.
NO-MESS PIZZA BREAD IN A BAG
Steps:
- For the dough: Spray a loaf pan with cooking spray.
- Add the sugar, yeast, 1 cup of the flour and 1 cup warm water to a gallon-size resealable plastic bag. Press down to remove excess air from the bag. Close the bag tightly and squish the ingredients in the bag until well mixed. Let the bag sit for 10 minutes to activate the yeast.
- Add the butter, oil, salt and another cup of flour to the bag, close the bag and mix well. Add the last cup of flour and mix again until all the ingredients are well incorporated and the dough begins to pull away from the bag.
- For the topping: Mix together the pepperoni and Italian seasoning in a small bowl.
- Pour the dough out of the bag onto a lightly floured surface. Gently knead the dough until it comes together and is not sticking to the board. Using your fingers, flatten out the dough into a circle about an inch in thickness. Sprinkle the pepperoni mixture on top of the dough. Gently roll the dough (like a burrito) to make the shape of a loaf. Tuck the sides of the dough under to keep the pepperoni mixture inside. Place the dough seam-side down into the prepared loaf pan and cover with a kitchen towel. Let the dough rest and rise for 30 minutes.
- Preheat the oven to 375 degrees F.
- Once the dough has risen, remove the towel, top with the shredded cheese and bake until golden, 25 to 30 minutes. Let cool in the pan. Serve the bread with warm pizza sauce.
REAL ITALIAN PIZZA DOUGH
Pizza dough as it is made in Italy. When I first moved to Italy, I was surprised to see that deciding to eat a pizza for dinner meant whipping up pizza dough with a few common ingredients a couple of hours before. Using fresh, compressed yeast, it rises in an hour. Stretchy, chewy, and so full of flavor, there's no need to order out. This dough works for calzone as well as focaccia, and the recipe doubles perfectly!
Provided by Buckwheat Queen
Categories Bread Pizza Dough and Crust Recipes
Time 1h35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to the lowest setting possible.
- Combine 4 cups flour and salt in the bowl of a stand mixer fitted with the dough hook attachment; turn mixer on low speed. Crumble yeast into small pieces and add to the flour. Slowly pour in water. Scrape the sides to make sure all flour is incorporated and mix until dough begins to pull away from the sides and form a ball. Drizzle in oil and mix until fully incorporated.
- Knead on low speed for 5 or 6 minutes, adding 1 to 2 tablespoons extra flour if needed. Remove dough from the bowl and use your hands to form a ball. Return dough to the bowl and score the top with an "x." Cover with a damp cloth.
- Turn oven off and place dough in the oven to rise for at least 1 hour, or up to 8 hours.
- Remove dough from the oven and reattach the bowl to the stand mixer. Uncover and punch down dough. Knead on low speed for 5 minutes.
- Meanwhile, place a pizza stone or tray on the bottom oven rack and preheat oven to 450 degrees F (230 degrees C).
- Cut dough into 4 equal pieces and roll each one into ball. Dust with flour if needed. Place balls on a sheet pan and cover with a damp cloth. Roll out each ball into a 9-inch circle and top with desired toppings (no more than 1 cup sauce per pizza).
- Place pizza on the pizza stone in the preheated oven. Immediately lower the temperature to 410 degrees F (210 degrees C) and bake for 10 to 12 minutes; actual length of time will depend on your toppings. Repeat to make remaining pizzas.
Nutrition Facts : Calories 532.7 calories, Carbohydrate 95.5 g, Fat 9.7 g, Fiber 3.5 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 1167.7 mg, Sugar 0.4 g
CRAZY CRUST PIZZA DOUGH
A quick and easy way to make your own pizza crust. Simply add the meat and vegetable toppings of your choice.
Provided by Karen
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a rimmed pizza pan or baking sheet.
- In a large bowl, stir together flour, salt, oregano and black pepper. Mix in eggs and milk; stir well. Pour batter into prepared pan and tilt until evenly coated. Arrange toppings of choice on top of batter.
- Bake in preheated oven for 20 to 25 minutes, until crust is set.
- Remove crust from oven. Drizzle on pizza sauce and sprinkle on cheese. Bake until cheese is melted, about 10 minutes.
Nutrition Facts : Calories 85.6 calories, Carbohydrate 13.1 g, Cholesterol 48.1 mg, Fat 1.8 g, Fiber 0.5 g, Protein 3.9 g, SaturatedFat 0.7 g, Sodium 316.9 mg, Sugar 1.1 g
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