Pepperoni Pizza Pull Apart Bread

Summer’s a peak time for parties and get together. Usually, this is when the grill gets abused massively and while it is common to bring something grilled for gatherings + camping, you can be overdosed in char quite a bit.

It is my unwritten rule NEVER to turn up empty handed. True that if I were the one hosting, I don’t need anyone to bring anything but it usually helps to grease the host a little and perfect opportunity to fish for compliments feedback.

This pizza pull apart bread is so soft and it is PERFECT for a gathering. Who doesn’t love pizza and when you can tear it off …. with the cheese stringing along for dear life – that’s foodporn.

I brought this to an engagement party and it was a huge hit!

Try this and you won’t regret.

Pepperoni Pizza Pull Apart Bread

Prep time: 2.5 hours

Cook Time: 1/2 hour

Yield: 1 Loaf

Ingredients

      Dough

  • 2¾ cups bread flour
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 tablespoon sugar
  • 2¼ teaspoons instant yeast
  • ½ teaspoon salt
  • ⅓ cup milk
  • ¼ cup unsalted butter
  • ¼ cup water
  • 2 eggs, at room temperature

Filling

  • 2 tablespoons butter, room temperature
  • 3 cloves of garlic, minced
  • ¼ cup pizza sauce
  • 2 cups shredded mozzarella cheese
  • Pepperoni

Steps

  1. In the bowl of a stand mixer fitted with the dough hook, combine 1¾ cups of bread flour with sugar, salt, garlic powder, Italian seasoning, and yeast, and stir to mix. In a small saucepan heat milk and butter over low heat until butter is just melted, then set aside for 1 minute and add water. Add milk mixture to the flour and stir to combine. Add eggs one at a time, mixing until each is combined. This will take a few minutes. Add the remaining 1 cup of flour and knead the dough on low for about 4-5 minutes. It will still be slightly sticky but resist adding more flour.
  2. Set dough in a lightly oiled bowl and cover with plastic wrap or a towel, then set in a warm place to rise for one hour. After one hour, punch the dough down and either refrigerate for later/tomorrow use, or use it now. Lightly flour your workspace and using a rolling pin, roll the dough into a giant rectangle. Combine butter and minced garlic and spread evenly on rolled out dough. Spread pizza sauce on top of that, and sprinkle evenly with pepperoni and cheese.
    1. If you’re leaving the dough overnight, take it out and let it come to room temperature before rolling, this helps it easier to roll.
  3. Preheat the oven to 350ºF
  4. Using a pizza cutter, slice the dough from top to bottom into 6 even strips. Then slice the dough from left to right into 6 even stripes to yield squares.
  5. Lightly flour a 9x 5″ loaf pan and inclined it slightly on the short edge. This helps you to stack the squares neatly and to trim the squares if required
  6. Carefully, place each square on the plan, with the toppings facing up. Trim off any excess and combine them to other squares that fall short so they look kinda even. Doesn’t have to be neat.
  7. Cover the dough with a towel and let rise for another hour.
  8.  Set the loaf pan on a baking sheet. Bake for 30-35 minutes, until the top is golden brown. Serve with warm pizza sauce.

Recipe from Bakerita

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