pizza bread

This decadent bake from Paul Hollywood combines slightly sweet French bread with a creamy ham and cheese filling

Brie Wrapped In Prosciutto & Brioche

strong white bread flour

caster sugar

sachet fast-action dried yeast

milk

eggs, eggs

unsalted butter, softened

round brie

prosciutto

Brie wrapped in prosciutto & brioche

Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.

Wrap the brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

Homemade Pull Apart Pizza Bread is like a Pizza Version of Monkey Bread. This cheesy, crispy, fluffy pizza bread is a perfect party appetizer.

Pizza Bread

pizza dough

olive oil (divided)

garlic powder (divided)

red pepper flakes

Italian Seasoning

mozzarella cheese

Parmesan cheese (freshly grated)

Marinara sauce (for serving)

Combine

Combine olive oil and 1/2 teaspoon of garlic powder in small bowl.

Grease

Grease a bundt pan or 9x13 baking dish and a large mixing bowl with the olive oil mixture, reserving about 1 tablespoon of the mixture.

Cut Dough

Lightly flour a cutting board or working surface. Roll the dough out into a 12 inch by 9 inch rectangle--or something of that nature. Cut into 1 inch cubes.

Grease a large mixing bowl with olive oil. Add the dough cubes, mozzarella, Parmesan cheese, Italian seasonings, 1 teaspoon garlic powder, crushed red pepper flakes, a small pinch of salt, and up to 1 cup of pizza toppings of your choice. Toss to evenly distribute ingredients.

Aseemble

Spread the dough mixture evenly in the bundt pan or baking dish and brush the remaining olive oil evenly over the top of the dough.

Rest

Cover the bundt pan with a towel and let the dough rest while the oven heats to 350 degrees Farenheit.

Bake

Bake at 350 for 30-35 minutes if using a bundt pan, or 15-20 minutes if using a baking dish, until bread is cooked through and golden brown. Check the pizza bread halfway through cooking. If you notice the top is browning before the dough is cooked through, cover with foil for the remaining of the bake time. 

Serve

Remove from oven and let cool for 5 minute in pan. Serve right from baking dish, or if a bundt pan was used, carefully remove the pizza bread from the bundt pan, using a knife to loosen from the sides of the pan if needed. Invert the bread and serve with pizza sauce or marinara sauce.

https://content.jwplatform.com/videos/kCFLI63j.mp4

A savory version of monkey bread with pizza flavorings.

This pizza recipe from Delish.com just proves that even pizza is better cooked over an open flame.

Grilled Pizza Bread

loaf,

pizza sauce

c. mozzarella

pepperoni

c. black olives

red onion,

Green Bell Pepper, chopped

https://streaming.hearstdigitalstudios.com/b64077a6-6f79-4199-9f28-fee9133d42c6/video_rover_16x9_1080p_hd_1560463064_22371.mp4

Just because your camping, doesn't mean you can't have pizza.

The Best Way To Cook Pizza Bread Over A Campfire

Perfect for your Super Bowl Party, use a rich and intense version of Ragu® Traditional Sauce both in your homemade pizza bread with Ragu and as a dipping sauce for it. So good, you'll make it just because, but you'll be happy to have this recipe come game day! This bread is endlessly customizable. Just use your favorite pizza toppings. As written, the recipe makes 2 12" breads.

Homemade Pizza Bread with Ragu®

marinara sauce, store

mozzarella cheese,, sliced about 1/4" thick

sopressata

Provolone cheese

4-5 Tablespoons drained sliced black olives

oz lukewarm water

olive oil

salt

oz bread flour

-1/2 teaspoon garlic powder

Italian seasoning

black pepper

Tablespoons Parmesan cheese

mozzarella

In the bowl of your stand mixer, mix...

In the bowl of your stand mixer, mix the water, olive oil and salt until the salt is dissolved.

Add the flour, garlic powder, Italian seasoning, black...

Add the flour, garlic powder, Italian seasoning, black pepper and Parmesan cheese.

Fit the mixer with the dough hook and...

Fit the mixer with the dough hook and mix on low speed until the dough comes together, about 2 minutes.

Knead on medium speed for 10 minutes at...

Knead on medium speed for 10 minutes at which point you should have a very smooth and stretchy dough that completely clears the sides and bottom of the bowl.

Add a tablespoon or two of olive oil...

Add a tablespoon or two of olive oil to a zip top bag.

For the dough into a smooth ball, place...

For the dough into a smooth ball, place in the bag, making sure it gets completely coated with the oil.

Refrigerate for 12 hours or up to 24...

Refrigerate for 12 hours or up to 24 hours.

Set a moistened coffee filter inside a deep...

Set a moistened coffee filter inside a deep glass or wide-mouth jar. Fold the edges of the filter back over the rim of the glass/jar all the way around, making a cuff to hold the filter in place.

Carefully pour in the first amount of marinara....

Carefully pour in the first amount of marinara. You may have to use 2 filters and split the amount of sauce between the two.

Allow the sauce to drain for about 15...

Allow the sauce to drain for about 15 minutes. Discard any liquid that collects in the bottom of the glass.

Assemble all your ingredients so they are easy...

Assemble all your ingredients so they are easy to reach.

Take the dough out of the fridge and...

Take the dough out of the fridge and cut it in half. Each of my halves weighed 11.2 oz, but nothing awful will happen if you just eyeball it. Cover the second half as you work with the first.

Roll the dough out into about a 10"...

Roll the dough out into about a 10" x 12" rectangle. I find it easiest to roll specific shapes (either round or square-ish) using a tapered pin.

With a pizza cutter or a sharp knife,...

With a pizza cutter or a sharp knife, slice into each of the long sides of the dough by about 2 1/2", making the slices about 3/4" wide. You'll have a strip of uncut dough running down the center of your rectangle.

Now start layering half of the ingredients onto...

Now start layering half of the ingredients onto the center of the rectangle. I used a small amount of sauce between each layer as you see in the video, so my layering went sauce-fresh mozzarella-sauce-sopressata-sauce-provolone-sauce-olives-sauce-mozarella. Layer yours however you like.* (See Notes, below)

Now "braid" your loaf by pulling the first...

Now "braid" your loaf by pulling the first of your dough strips from one side of your rectangle up and over the filling and to the other side. Angle the strip down toward the unfinished end. Now take first strip on the other side and pull it up and over the filling, also angled down. Repeat all along the length of your rectangle, working from side to side and angling the strips toward the unfinished end. This way, each "loose" end will get covered by a dough strip that comes after, keeping your loaf nice and neat. But even if the loaf isn't picture perfect, don't sweat it. It will still be delicious!

Repeat with the second half of the dough....

Repeat with the second half of the dough. Place on parchment-lined baking sheets, cover and let rest for at least 20 minutes or up to an hour (if you let it rest longer, the finished loaf will be "poofier.")

Bake at 350F for 30-35 minutes or until...

Bake at 350F for 30-35 minutes or until a lovely golden brown. Let cool for 15 minutes before slicing. Serve warm with the dipping sauce, below.

Drain the second amount of marinara just as...

Drain the second amount of marinara just as you did the first time.

Place in a microwave-safe bowl and heat until...

Place in a microwave-safe bowl and heat until hot, about a minute or so on high power, depending on your microwave. Sprinkle on some grated cheese and microwave for another 20 seconds or so to melt the cheese. Dip with Abandon. Enjoy!

Recipe video above. A quick to make pizza bread, made for tucking into lunchboxes or a great savoury snack for morning tea. It&#39;s something I created as an economical alternative to pizza bread from Bakers&#39; Delight, a popular Australian bakery chain. Use store-bought pizza sauce and pre-shredded cheese for convenience (true to name!), and whatever toppings your heart desires. Sour cream and olive oil keeps the crumb moist so it will stay fresh for 4 days in an airtight container.

Lunchbox pizza bread (quick)

plain flour (all-purpose flour)

tsp baking powder

tsp baking soda / bi-carb soda (, sifted (Note 1))

tsp cooking/kosher salt

milk ((full

sour cream (,

cheese

cheese,

pizza sauce (, store bought

red onion (, finely sliced)

green capsicum / bell pepper (, finely sliced)

kalamata olives

grams/ 2 oz pepperoni slices ((about 1/2 cup))

Preheat oven to 180°C/350°F (160°C fan). Oil spray a 23 x 33 cm (9 x 13&quot;) metal pan then line with baking / parchment paper (Note 3).

Whisk Dry ingredients in a large bowl.

Whisk Wet ingredients in a separate bowl until combined.

Combine Wet &amp; Dry - Pour Wet into the Dry ingredients. Mix with a rubber spatula until the flour is mostly mixed in but you can still see a bit of flour. Add cheese then stir until you can no longer see flour. Some small lumps is fine, they will bake out.

Assemble - Scrape into the baking pan and evenly spread - it&#39;s not that thick, remember it rises! Spread the surface with pizza sauce. Sprinkle with cheese, then (in this order) onion, capsicum, olives then pepperoni.

Bake 40 min - Bake 25 minutes uncovered. Cover with a baking tray (or foil) then bake for a further 15 minutes.

Cool 10 minutes in the pan then use the paper overhang to lift or slide out onto a cooling rack. Cool for a further 10 minutes before slicing to serve.

Serving - Great at room temp though for VIP&#39;s, sometimes I warm it in the oven, drizzle with a swish of olive oil and sprinkle with a pinch of oregano.

A hearty blend of Tuscan flavors from your favorite creamy tomato basil soup baked into a fluffy focaccia bread. Serve this with soup or as an appetizer to show off your baking skills. Brush it with garlic butter as soon as it finishes.

Tomato Basil Focaccia Bread

tomato soup plus water

active dry yeast

all-purpose flour

extra virgin olive oil,

cherry tomatoes, halved

fresh basil, chopped

garlic cloves, pasted

fresh parsley, minced

In a 2 cup liquid measuring cup, add the tomato soup and heat in the microwave until room temperature. Add warm water until you have 2 cups of liquid.

Mix the warm tomato soup, salt, yeast, and tablespoon of olive oil in a bowl with a spoon until dissolved.

Add flour to the mixture until a shaggy dough forms. The dough should be wet and jiggly. You may need to adjust warm water tablespoon by tablespoon.

Cover mixture with plastic wrap and let rest for 30 minutes.

Preheat the oven to 250° F and par-dry the sliced cherry tomatoes on a sheet tray cut-side up for 1 - 2 hours or however much time you have. Let cool

Set up a bowl of warm water for your hands, then execute four stretch and folds from North, South, East, and West over each side of the dough with wet hands for each fold. Then lift the dough and coil the dough under itself. Cover in plastic wrap and let rest for 30 minutes. Repeat 3 more times.

Gently add the dough to a greased 9x13 pan and spread half the cherry tomatoes, parmesan cheese, and fresh basil all over the dough. Fold the dough into thirds and flip lengthwise in the pan. Lightly press it into the pan without degassing the dough then drizzle with olive oil, and top with remaining toppings.

Cover dough with plastic, and let rest for 1 hour. Preheat the oven to 400° F.

In a bowl, mix together the fresh parsley, garlic and olive oil. Set aside with a pastry brush.

Dimple the focaccia dough lightly from top to bottom, then top with whatever toppings you’d like. Bake for 20 - 22 minutes or until lightly golden and the internal temp registers 190°F.

Let rest for 5 minutes, then remove bread from pan. Brush with garlic herb oil and let cool completely on a wire rack.

Top 6 pizza bread recipes from across the web

The most viewed pizza bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Brie Wrapped In Prosciutto & Brioch...

Pizza Bread

Grilled Pizza Bread

Homemade Pizza Bread with Ragu®

Lunchbox pizza bread (quick)

Tomato Basil Focaccia Bread

Top 6 pizza bread recipes from across the web

The most viewed pizza bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Brie Wrapped In Prosciutto & Brioch...

Pizza Bread

Grilled Pizza Bread

Homemade Pizza Bread with Ragu®

Lunchbox pizza bread (quick)

Tomato Basil Focaccia Bread

The most viewed pizza bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine