Pizza Bread

pizza bread

Soon after a dear cousin of mine past away, family members handed down to me an old metal box containing priceless recipes of my aunt, their mother, it was like I won the lottery!

old recipes

A simple gray slightly rusted box stuffed full of yellow stained index cards, some typed but the majority handwritten treasures by my aunt. I spent some time going through them all recently, what I found were decades of her cooking, some magazine and newspaper clippings, but in between it all were some of our most cherished family recipes. Needless to say it brought back many happy food memories of my childhood. I also came across some unfamiliar recipes that I couldn’t wait to try.

old recipe

Like this pizza bread recipe, sort of a vegetarian version of sausage bread, something we would have each year at Easter time when I was a kid.  Pizza bread mimics the makings of a pizza but it actually gets rolled up and baked as a savory bread.

pizza doughYou can make your own pizza dough which is provided in the recipe or buy a good quality one like I did to make it really quick.
making pizza

I made the filling exactly as the recipe stated but you can certainly be creative and add other ingredients or change up the cheese to make it your own.

making pizza

Make sure to leave about a one inch edge all the way around free of sauce to make the rolling and sealing easier. After all the filling is placed on the dough your going to roll it up jelly roll style. Brush the top with olive oil, sprinkle with romano cheese and crushed black pepper.

The smell in my house was amazing and it lingered for a few hours, much better than potpourri! Just make sure to let it rest before you cut into it with a serrated knife. 

 

This is a keeper, thank you Aunt Eileen!

Pizza Bread
 
Ingredients
  • DOUGH
  • 1 small cake compressed yeast
  • 1 cup lukewarm water
  • 4 cups flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • FILLING
  • 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
Instructions
  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.
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PIZZA DOUGH!!! UNO, DUE, TRE!

SAUSAGE BREAD

I love having pizza dough in my freezer at all times, whether I make home made, or I buy it from my local Italian grocery, which by the way makes excellent dough! All you have to do is defrost it on your counter, and let it get to room temperature and your good to go!
This recipe of sausage bread I remember way back when I was a kid, I remember my Mom making this and we would eat it slice by slice. It’s sort of like a stromboli, but we always called it sausage bread. I like using hot Italian sausage because, between the dough and the cheese, it sort of cancels out some of the heat, and leaves a lot of flavor. There are many variations but mine is simply hot sausage, Fontina cheese, and lots of grated cheese like Romano.

Roll dough out and layer all ingredients on top (pre cook sausage) roll up jelly roll style.
Make 3 slits on top, brush with olive oil and sprinkled cheese. Bake at 375 degreesF till golden about 1/2 hour.

WHITE PIZZA

Traditional pizza is always a given, but sometimes we crave this white pizza, no sauce thank you! Again, I would imagine there are a ton of different variations, but mine was made with a blending of roasted garlic, Ricotta cheese, and a grated combo of Asiago, Fontina, Provolone, and Parmesan cheese’s. Make it like you would a regular pizza. It’s out of the norm, but quite delicious!!

CALZONE

Of course you can stuff these guys with anything you want, the skys the limit!! This one I made all veggie with a little mushroom, eggplant, and artichoke, add some sauce and mozzarella, fold it up and bake like a pizza. When you bite into it all those flavors come oozing out! Mmmmm

Buon Appetito!!

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