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Tuesday
Mar112014

Stuffed Pizza Bread

 

Here is a fun recipe for parties and get togethers because people think it's just a loaf of bread and then you slice into it - surprise!  It's pizza inside!  And these are so easy to make.  If you haven't attempted to make pizza dough yet, please start now with these.  You will love them.  

Pizza dough is not at all hard.  You have all the ingredients on hand right now in your pantry.  For this dough, all the ingredients are just blended together in one big bowl.  You finish the dough by kneading it a bit on the counter. That's it.  Let it rise.  Divide the dough in half and roll the halves out into rectangles.  Spread out your topping ingredients on the doughs, roll them up and bake.  You can totally do that!

I do encourage you, though, to use instant yeast instead of regular active dry yeast.  I wrote a post about that a while back and there is absolutely no reason to use active dry yeast, which requires a proofing step.  Do yourself a favor and only stock your pantry with instant yeast - and just skip the proofing step in any recipe.

 

 

The ingredients you use can be completely up to you.  You can make vegetarian pizza breads with cheese and vegetables.  Use anything you like - spinach, mushrooms, peppers.  These let you be so creative.  It's fun to make two with different ingredients so people have a choice.  

Now make some Pizza Bread!

 

Stuffed Pizza Bread

for a printable recipe click here

makes 2 loaves of pizza bread  (the dough is easily halved if you want to make just one loaf.  Alternatively, you can freeze half of the dough after it rises.  Just form it into a ball, wrap it in well floured plastic wrap and freeze for up to 3 weeks.)

You can make the dough the day before, let it rise and then refrigerate it.  Bring it to room temperature before proceeding with the recipe.  For the tomato sauce, just use whatever you like for pizza sauce.  I used my favorite pureed San Marzano tomatoes.  You can use a good canned tomato sauce, tomato puree, pizza sauce or even a marinara sauce if you want. Because you are using instant yeast, there is no need for a proofing step.

Ingredients:

For the dough:

  • 1½ cups warm water
  • 1 teaspoon instant (fast acting) yeast, like Rapid Rise
  • ½ teaspoon sea salt or kosher salt
  • 1 tablespoon extra virgin olive oil 
  • 2½ cups flour (I used half AP flour and half bread flour)

for the pepperoni filling:

  • 4 ounces pepperoni
  • ½ cup tomato sauce
  • 3 ounces (about 1 cup) shredded mozzarella

for the sausage filling:

  • ½ pound sausage (I used turkey sausage)
  • ¾ cup diced onion
  • 1 tablespoon extra virgin olive oil
  • 2 garlic cloves, grated
  • ½ teaspoon red hot chili pepper 
  • salt and pepper
  • ½ cup tomato sauce
  • 6 ounces fresh mozzarella, sliced

for the topping:

  • 1 egg
  • 2 teaspoons poppy seeds (optional) 

 

Instructions:

Make the dough:  In a large bowl, add the water, yeast, salt and oil.  Blend.  Add most of the flour, reserving about ¾ cup.  Blend well.  I like to use my KitchenAid mixer with the dough hook for this.  Slowly add the rest of the flour in until you get a dough that doesn't stick to the sides or bottom of the bowl.  Add more flour, by tablespoon, until you get the right texture for the dough.  You can take it out of the bowl and finish it on the counter, kneading it to get the right feel.  You will know the dough is done when it is not so sticky that it comes off on your hands but when it still feels slightly moist, like Play-Dough.  Put it in a clean bowl that has been sprayed with a little cooking spray or a teaspoon of olive oil.  Cover tightly with plastic wrap and let rise for an hour and a half.  If you are making the dough the day before, just pop it in the fridge at this point. 

Line two baking sheets with parchment paper.  In a small bowl, whisk the egg with two teaspoons of water until well blended.  Set aside, along with a pastry brush.

For the pepperoni pizza:  My husband likes the pepperoni to be roasted before I assemble this bread. You don't have to do this, but it's a nice touch because it crisps up the pepperoni.  If you want to do this, just line a baking sheet with foil and roast the pepperoni for about 6 or 7 minutes at 400 degrees F.  Let cool a little.  Lower oven temp to 375 degrees F.

Divide the dough in half.  Roll out one half on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10".  Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Sprinkle the cheese on the sauce and place the pepperoni slices on top.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

For the sausage pizza:  Brown the sausage in a fry pan.  Remove the sausage and drain if there is a lot of fat, but don't wipe out pan.  Fry the onions in the oil gently until soft, about 5 minutes.  Add the garlic and fry for about one more minute.  Add the sausage, a little salt and pepper to taste and the chili pepper.  Blend well and allow to cool a little.

Roll out one half of the dough on a lightly floured surface with a rolling pin to a rectangle, about 15" x 10". Transfer the dough to a parchment paper lined baking sheet.  Spread the ½ cup tomato sauce on the pizza dough, leaving about an inch perimeter.  Lay the mozzarella slices on top and then the sausage mixture.  Fold the ends of the rectangle in slightly and then roll up the long end of the rectangle, forming the loaf.  Try to keep the loaf seam side down.  Brush with some of the egg wash and sprinkle 1 teaspoon of poppy seeds on top. 

Bake the loaves about 25 - 30 minutes at 375 degrees F until golden brown on top.  Let sit for 5 minutes before slicing and serving. 

 

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Reader Comments (21)

Boom! I've been looking for a pretty simple recipe idea for an app. My mother used to make this every yr for the Super Bowl. I forgot about this one. Great idea. Thanks!

March 11, 2014 | Unregistered CommenterWill

thanks for the great recipe! I am going to try it this week for supper--3 meat for husband and spinach/garlic/mushroom for me

March 11, 2014 | Unregistered CommenterSally

Wow, this looks incredible! My co-worker makes a similar version of this for out potlucks every quarter, and it's always something I really look forward to. I'll pass this recipe along to her, too - I'm sure she would love your version, too!

March 11, 2014 | Unregistered CommenterLisa @ Simple Pairings

Wow, when a reviewer said - spinach garlic and mushroom as a substitute I was hooked. I am trying this recipe for sure!!!! Thanks

March 11, 2014 | Unregistered Commenterjudy migliori

Would you cook the spinach and mushrooms before stuffing the bread? A quick sauté maybe? Or raw, right in there with the sauce and cheese and bake only?

March 12, 2014 | Unregistered CommenterDianne

Both spinach and mushrooms exude a lot of water when cooked so definitely saute first before spreading on the dough.

March 12, 2014 | Unregistered Commenterjudy migliori

I needed something to bring to a house party and came across this recipe - perfect! They are in the oven as we speak. In addition to the pepperoni, I am also trying a spinach, garlic & feta one. Can't wait to try them.

March 12, 2014 | Unregistered CommenterLisa (from MA)

Haven't made this in ages ... no idea why, as it is just wonderful! My favorite filling is sautéed onion, green pepper, mushroom - with or without browned sausage. After cooking, this also freezes really well, so don't be shy about making it up for dinner - use half, freeze half wrapped tightly. Reheat in the oven wrapped in foil. Perfect!

March 12, 2014 | Unregistered CommenterKaren

This is such an amazing post! And that pizza bread!? YUM. I could just eat the pictures right off the computer screen; they look so good! Back when I was in college, the dining hall would sometimes serve something like this. The bread and sauce always tasted so fresh, and completely delicious. I would always enjoy that dish far more than some of the other foods that the dining hall served. I can't wait to give this recipe a try! Plus, I'm sure my kids will really enjoy this as well.

La Piazza Italian Restaurant

March 21, 2014 | Unregistered CommenterSophia Evans

Those stuffed pizza rolls look absolutely crumptious. These would go down great as midweek indulgence during the week with a movie and some fries. I love pizza :)

March 23, 2014 | Unregistered CommenterAlex

This pizza bread looks scrumptious! Love the idea of poppy seeds on top. Cheers!

March 23, 2014 | Unregistered CommenterJ+C@WineDineDaily

This looks like a really tasty snack. :)

March 24, 2014 | Unregistered CommenterTSKS in Austin, TX

This pizza looks yummy!
To me, crust is essential for a pizza. I'm not very good at cookking, but I will definitely try this recipe. But there is always an option fot those of us who can't cook very well: here is an authentic italian restaurant where the pizza is amazing:
http://www.ninosrestaurants.com/home.html

March 24, 2014 | Unregistered CommenterAaron

I am only thanks to you for giving recipe of wonderful delicious food.

March 24, 2014 | Unregistered CommenterTrees Planet

A good tip when making the dough is to use Caputo Flour as you will get a more authentic Neapolitan style pizza. It's arguably the best flour for pizza dough.

April 13, 2014 | Unregistered CommenterThomas Marro

I have made this several times with various fillings and I have the same problem every time. The side blows out and the stuffing leaks all over the pan. Any ideas what I am doing wrong, so frustrated!

Thank you in advance for any suggestions.

Patty

December 15, 2015 | Unregistered CommenterPatty

From The Italian Dish:

Patty: I'm so sorry to hear that! I don't usually have any problem with that. Could it be that you are using too much sauce? Also, when you roll it up, make sure your seam is on the bottom, nicely tucked under. Try again - I hope this helps!

December 15, 2015 | Registered Commenter[Elaine]

What would be a good way to transport this and keep it warm, no oven where we're taking it to

January 2, 2016 | Unregistered CommenterD'Anne

From The Italian Dish:

D'Anne: The problem in transporting it while it is hot is the crust getting a little soggy. It's best eaten right out of the oven. I don't know how long you have to transport it, but if you wrap it in heavy duty foil it will keep it hot and should be fine.

January 2, 2016 | Registered Commenter[Elaine]

This stuffed pizza bread looks like a lot of fun. I could probably eat pizza every day and not have any complaints, but it's interesting to put it in different forms, just for the appearance of things. Just looking at this is making me hungry. It's been a while since we ordered a pizza.

February 25, 2016 | Unregistered CommenterAnna Picket

Can unbaked pizza bread be put into the freezer to bake another time? If yes, how?

April 7, 2016 | Unregistered CommenterMary Ann

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