Pizza Bread Recipe

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Pizza Bread

Tammy Royer


My husband says this bread is the most addictive bread I make! One week he ate a 1/2-sheet-sized pan of this pizza bread by himself (I think it was actually over four days!) Even though it sounds as though you're making a regular pizza, this recipe has more bread consistency and the toppings are very thin. It makes a great side dish, appetizer or snack.
I use a bread machine for kneading because of wrist/joint issues, but this dough recipe can be created the old fashioned way--by hand--this was how I made it when I first created it.
Even if you aren't a bread baker, you can create this!

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2 Hr


20 Min


2 c
tepid water
2 pkg
dry yeast (may use 2 1/2 t. jarred dry yeast)
6 c
all purpose flour
1/2 c
olive oil
2 tsp
sea or kosher salt
2 tsp
granulated sugar
olive oil to brush on pan and bottom or unbaked bread dough
1/8 c
course corn meal
2 clove
chopped garlic (may use 2 tsp. canned, chopped or 2 tsp. dry garlic powder)
16 oz
spagetti or pizza sauce (may use tomato paste if stronger tomato flavor desired)
2 tsp
each of fennel seed, oregano and basil
2 large
roma or plum tomatoes, thinly sliced (any low-acid & low-pulp tomato may be used)
green onions, chopped (include as much of top greens as possible)
1/2-3/4 c
shredded colby-jack cheese
1/2-3/4 c
shredded, part-skim, mozarella cheese
optional: mild banana pepper rings; fresh, thinly sliced green pepper rings; or any other vegetable, fruit or spice you desire

Directions Step-By-Step

Preheat oven to 375 degrees.
Prep 1/2-sheet-sized cake or bake pan with olive oil and sprinkle with cornmeal.
Set aside.
Set bread machine to dough setting.
Add tepid water and yeast. When yeast is nearly dissolved, add salt, sugar and the 1/2 cup olive oil. Turn on bread machine and add flour 1 cup at a time, making sure previous cup is stirred well into liquid before adding the next cup of flour. Turn on bread machine and allow dough process to run until complete.
When bread machine is finished (dough will have risen to double its original size) open lid and check dough by pressing one finger into the top. If fingerpint indention remains when your finger is removed, the dough is ready. Punch down with fist and allow to rest 5 minutes.
Oil hands lightly with olive oil from pan. Begin shaping dough to fit into the cake or baking sheet. Make a lip of dough around edges of pan--roll edges of dough into hotdog shape around edges of pan (it will look like one long roll all the way around the edges of the pan.) Make sure dough is even from center towards outside edges of pan. Use a fork to prick the dough approximately 6 times to keep dough from bubbling while baking. Brush bottom of dough with light amount of olive oil. Bake for 8 minutes on middle rack of oven. When baking is complete, remove and set on heat-protected surface while layering toppings on partially-baked dough.
Rub chopped fresh garlic (may use canned chopped garlic or garlic powder if desired) onto baked dough with wood spoon. Top dough with spagetti or pizza sauce (use tomato paste if a stronger tomato flavor is desired). Sprinkle with fennel seed, oregano, basil and then shredded colby-jack cheese. Top co-jack cheese with the thinly sliced roma tomatoes and sprinkle on the chopped green onion. Top with the shredded mozarella cheese.
Bake in the 375-degree oven on middle rack for 8-10 minutes depending upon how brown you like your crust. Remove and allow to rest 8-10 minutes before cutting.

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