Sunday, March 1, 2009
I would like to introduce the blogging world to my dish washer. He works long hours, cleans up a messy kitchen every night of the week, and is only paid in food... poor guy. Wait a minute, he gets to eat my amazing creations, its HusbandPlzak.
Now onto the meal. If you make your pizza dough ahead of time (and freeze a few batches like I do), or buy it from the grocery store, this is a quick meal for a busy week night. Plus you can mix it up with any of your favorite pizza toppings. I served mine with a side of marinara sauce for dipping, so good!Meal: Pepperoni Pizza Bread w/ marinana sauce for dipping and a simple side salad
Dust a clean work surface with flour. Roll out dough into a long oblong shape, about 12-14 inches long and about 8 inches wide.
Visually divide the dough into thirds long-ways. Down the center third of the dough sprinkle half of the mozzarella cheese, place half of the provolone, sprinkle with oregano, garlic powder, and Parmesan cheese and layer half of the pepperoni. Fold one side of the exposed dough over the stuffed center. Repeat a layer with the remaining cheeses, oregano, garlic powder, and pepperoni on top of the dough half that covered the first layer. Fold the remaining 1/3 of the dough over the stuffed area and wrap it under the log. Wrap the ends under the log as well.
With a sharp knife, make 4- 5 slits on the diagonal into the top of the dough to allow the bread to vent while it cooks. Using a pastry brush, brush melted butter over the top of the bread and down the sides. Sprinkle with Italian seasoning.
When the stone has heated, carefully remove it from the oven and sprinkle it with cornmeal. Place bread on the cornmealed stone and bake for 12-14 minutes until nicely browned. Remove the stone from the oven and allow the bread to cool on the stone for 5 minutes. Cut into pieces using a pizza cutter.
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4 oz shredded mozzarella cheese
2-4 oz sliced provolone cheese
1/2 cup sliced (tukey) pepperoni
Parmesan cheese
oregano
1 tbsp butter, melted
Italian Seaoning
2-4 oz sliced provolone cheese
1/2 cup sliced (tukey) pepperoni
Parmesan cheese
oregano
1 tbsp butter, melted
Italian Seaoning
Garlic powder
pizza dough
Preheat a pizza stone in a 500 degrees F oven.
Dust a clean work surface with flour. Roll out dough into a long oblong shape, about 12-14 inches long and about 8 inches wide.
Visually divide the dough into thirds long-ways. Down the center third of the dough sprinkle half of the mozzarella cheese, place half of the provolone, sprinkle with oregano, garlic powder, and Parmesan cheese and layer half of the pepperoni. Fold one side of the exposed dough over the stuffed center. Repeat a layer with the remaining cheeses, oregano, garlic powder, and pepperoni on top of the dough half that covered the first layer. Fold the remaining 1/3 of the dough over the stuffed area and wrap it under the log. Wrap the ends under the log as well.
With a sharp knife, make 4- 5 slits on the diagonal into the top of the dough to allow the bread to vent while it cooks. Using a pastry brush, brush melted butter over the top of the bread and down the sides. Sprinkle with Italian seasoning.
When the stone has heated, carefully remove it from the oven and sprinkle it with cornmeal. Place bread on the cornmealed stone and bake for 12-14 minutes until nicely browned. Remove the stone from the oven and allow the bread to cool on the stone for 5 minutes. Cut into pieces using a pizza cutter.
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2 comments:
That looks delicious! How nice that you have such a wonderful dishwasher!
Testing, testing...haha - yay I can make comments! I love this meal - looks so comforting! My husband washes the dishes too - it's great!
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