Homemade Pizza Bread
It should go without saying that pizza is the most popular kid-approved meal. It is filling, they can eat with their hands, play with the drippy cheese and enjoy the leftovers later on.
One of my favorite recipes as a child was when my father would make pizza bread. He would carefully prepare the dough and methodically put the toppings and cheese on in such a way that it was the perfect mixture of cheese and toppings. I have carried on the tradition of making this for my kids and it’s one of their favorite recipes. Best of all, it stores easier than traditional pizza so if you had to transport it, it would be snap!
The following recipe makes one loaf; however, with my family of 5, we usually make enough for two loaves so there are some leftovers to snack on. Feel free to play around with the toppings. In the past, I have added black olives, ham, salami, ham, pepperchinis, onions and sun-dried tomatoes and it came out fabulous.
Homemade Pizza Bread
Makes 1 loaf
For Pizza Dough:
- 1 packet of active dry yeast
- 1 cup warm water (110 degrees F)
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil, plus more for coating bowl
- 2 1/2 to 3 cups all-purpose flour, plus more if necessary
- 1 package of pepperoni
- 1 package of mozzarella
- 1 tablespoon dried basil
- Marinara sauce for dipping
- In a large bowl combine yeast with water and sugar and stir well to combine. Set aside for about 10 minutes.
- Add the salt, olive oil, and half of the flour and mix well to thoroughly combine. Add all remaining flour (except 1/2 cup) and mix well with your hands, working to incorporate the flour little by little. The dough should be slightly sticky to the touch.
- Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough that is not sticky.
- Transfer dough to a lightly oiled bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
- Preheat oven to 400 degrees F.
- Place dough on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface, shape into a long rectangle with 1/8-inch thickness.
- Add toppings and sprinkle with cheese. Repeat process if necessary and sprinkle dried basil.
- Fold the edges of the dough up and over each other and press to close seams.
- Transfer to a oiled cookie sheet or a preheated pizza stone and bake until crispy and golden brown, usually 15 to 20 minutes.
- Serve warm with marinara sauce for dipping.
Tess Pennington is the author of The Prepper’s Blueprint, a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook, which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com for an extensive compilation of free information on preparedness, homesteading, and healthy living.
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