Pepperoni Pizza Bread


Ingredients 

  • 1lb. pizza dough (16 oz.) store bough or recipe below
  • 1 cup pepperoni (more if desired).
  • 1/3 cup hot cherry peppers (sliced)
  • 1/2 cup yellow onion
  • 1 cup shredded low moisture mozzarella 
  • 1/2 cup shredded pepper jack cheese
  • 1/3 cup grated parmesan cheese
  • 2 Tb melted salted butter
  • 1 Tb Everything Bagel seasoning
  • 2 tsp dried oregano

Instructions 

  1. Preheat oven to 425 degrees 
  2. Grease a rimmed baking sheet or cookie sheet. Lay out pizza dough to edges of baking sheet. 
  3. One one half side of the dough add pepperoni, cherry peppers, onion, mozzarella, pepper jack and parmesan cheese. Add dried oregano evenly over it all.  

  4. Carefully grab the empty half of the dough and fold it over the half that is full of peppers, onions and cheese. Using your fingers or a fork, press down on the sides to seal the edges shut.
  5. With a cooking brush, paint the top of the bread and edges with the melted butter until full coated. 
  6. Sprinkle Everything Bagel seasoning over the top of the melted butter and dough. 
  7. Place in oven for 15-20 minutes or until golden brown.
  8. Serve with a side of marinara for dipping

ENJOY....and......LET'S GO!!!!

 Easy Pizza Dough Recipe

Ingredients

  • 3/4 cup warm water (105°F to 115°F)

  •  1 envelope active dry yeast

  •  2 cups all purpose flour

  •  1 teaspoon sugar

  •  1  teaspoon salt

  •  3 tablespoons olive oil 

Instructions

  1. Pour 3/4 cup warm water into small bowl and stir in yeast. Let stand until yeast dissolves (about 5 minutes).
  2. Brush large bowl lightly with olive oil.
  3. In a stand mixer, mix 2 cups flour along with the sugar and salt. 
  4. Add yeast mixture and 3 tablespoons oil. Mix until dough forms a sticky ball. 
  5. Transfer to lightly floured surface and kneed dough until smooth, adding more flour by tablespoonfuls if dough is very sticky (about 1 minute). 
  6. Next, transfer to the prepared bowl. Turn dough around in bowl to coat the ball with with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 1 hour. (**dough can be made up to one day ahead. Keep refrigerated**) 

 

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