Pizza Bread
  • 1 small cake compressed yeast
  • 1 cup lukewarm water
  • 4 cups flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • ¼ cup olive oil
  • 1 clove garlic
  • ½ onion, minced
  • ½ teaspoon of dried oregano
  • 2 cups of canned tomatoes
  • 1½ cups of shredded mozzarella
  • ½ cup of grated romano cheese
  • salt and pepper
  1. For the DOUGH, dissolve yeast in water, make a well in flour and add yeast mixture. Knead for 10 miniutes, add oil and knead until smooth. Place in bowl cover with wax paper and towel and set in a warm place. Let rise for about 2 hours. Spread dough in a circular shape about 14 inches in diameter
  2. For the FILLING, saute garlic and onion in oil. Remove garlic and add tomatoes, salt and pepper.cook over medium about 20 minutes, crushing tomatoes with a slotted spoon. Let it cool then cover dough with sauce.
  3. Arrange mozzarella over the tomatoes. Sprinkle grated cheese and oregano on top. Roll pizza like a jelly roll and place on a greased cookie sheet sprinkled with corn meal or polenta.
  4. Bake in a 425 oven for 10 minutes. Lower oven to 375 and bake for 35 minutes more.
  5. NOTES;
  6. I opened one 28oz can of whole tomatoes and just used the tomatoes without the juice.
  7. I crushed the garlic and left it in.
  8. You could easily increase the mozzarella to 2 cups.
Recipe by Proud Italian Cook at