Sooo…I know it’s technically not Sunday anymore, but I did make this delicious Italian Pizza Bread yesterday for my lunches this week.
This is a twist on the classic Pepperoni Bread I enjoyed as a once in a while treat at my house growing up. My sister and I used to beg my mom to buy a loaf at Giant Eagle or (even better) make her version of this bread at home!
In honor of her Birthday today (Happy Birthday Mom!!), I’m sharing with you all my take on the delicious concoction. I won’t put measurements for the meat/cheese fillings as everyone likes their filling differently. I will say, though, that I cover my surface by slightly overlapping each meat layer. You can also cheat and buy pizza dough from your local grocery if you don’t have the time to make it from scratch, although I do believe it is totally worth the extra effort to make it homemade!
Italian Pizza Bread
3 cups flour
1 Tablespoon sugar
1 teaspoon salt
1 packet active dry yeast
1 teaspoon garlic powder
1 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon rosemary
1&1/4 cup milk
2 Tablespoons butter or margarine, melted
Sliced Mozzarella or Provolone cheese
For the dough:
1. Combine flour, sugar, salt, yeast, garlic powder, oregano, basil, and rosemary in a stand mixer bowl fitted with the dough hook attachment. Mix well.
2. Heat the milk in the microwave for about 2 minutes or until it reaches 120 degrees. Stir I Beth melted butter.
3. Add milk/butter mixture to dry ingredients and put mixer on speed two. Let this combine into a dough. You may have to help it along a little bit with a rubber spatula.
4. Once a dough has formed, let it knead on speed two for 3 minutes.
5. Place dough into a greased bowl, cover with a tea towel, and let rise for one hour.
6. Punch down dough and let rest for ten minutes.
7. Stretch dough into a large rectangle.
8. Start by covering the surface with cheese, making sure to leave at least a 1/2 inch border for rolling/sealing. Continue with layers of pepperoni, salami, and ham.
9. Starting at the short end , lift the dough up and roll, ensuring that you are not just pushing the fillings off the end. Continue rolling until complete. Seal edges by pinching the excess dough together. It should look something like this.
10. Place on a buttered sheet pan, cover, and let rise for 45 minutes.
11. Melt an additional tablespoon of butter and brush the surface. Sprinkle on Parmesan cheese to coat. (This step is completely optional but who doesn’t love a buttery, cheesy crust?!)