PIECES PIZZA RECIPES

Steps:

• In a large bowl, sprinkle the sugar and yeast in the warm water. Let the yeast bloom for 5 minutes, until bubbles form on the surface.
• Add the olive oil, flour, and salt. Stir until a shaggy dough begins to form.
• 3, Once the flour is mostly hydrated, turn the dough out onto a clean surface and knead for 5–10 minutes. The dough should be soft, smooth, and bouncy. Shape the dough into a taut round.
• Grease a clean large bowl with nonstick spray and place the dough inside. Cover with plastic wrap. Let rise for 1–2 hours in a warm place until almost doubled in size.
• Punch down the dough and turn out onto a clean surface. Cut into 5 equal portions. Roll each dough portion into a ball. Cover with a kitchen towel and let rest for 15 minutes.
• Preheat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet with nonstick spray.
• Make the stuffed breadsticks: Flatten a dough ball slightly with your hand, then divide into 6 even pieces. Roll a piece out into a rope about 10 inches long. Coil the rope around 1 mozzarella stick half so it is entirely covered. Repeat with the remaining dough and mozzarella. Arrange the sticks, 2 by 3, in the center of the prepared baking sheet, dividing the baking sheet in half lengthwise.
• Make the garlic knots: Flatten another dough ball slightly with your hand, then divide into 12 even pieces. Roll a piece out into a rope about 5 inches (12.5 cm) long. Tie into a knot. Repeat with the remaining dough. Arrange on ¼ of the baking sheet.
• Make the pizza roll-ups: Roll another dough ball into a 9 x 11-inch (23 x 28 cm) rectangle. Spread the pizza sauce over the dough, leaving a ½-inch border around the edges. Cover the sauce evenly with the shredded mozzarella and pepperoni. Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
• Make the chocolate hazelnut rolls: Roll another dough ball into a 9 x 11-inch (23 x 28 cm) rectangle. Spread the chocolate-hazelnut spread over the dough, leaving a ½-inch border around the edges. Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
• Make the cinnamon twists: Roll the remaining dough ball into a 4 x 6-inch (10 x 15 cm) rectangle. Cut the dough into 12 even pieces, each about ¾ x 3 inches. Twist each piece into a spiral. Arrange on the remaining quarter of the baking sheet.
• Brush all of the dough lightly with egg wash. Top the stuffed breadsticks with the sesame seeds.
• Bake for about 30 minutes, until light golden brown.
• While baking, make the garlic butter for the garlic knots: Add the butter, olive oil, garlic, garlic powder, Italian seasoning, salt, and red pepper flakes to a small saucepan over medium-low heat. Cook for 3–4 minutes, until the butter is melted and the garlic has just begun to soften. Remove the pot from the heat.
• Make the sweet dipping sauce: In a medium bowl, combine the powdered sugar, milk, and vanilla and whisk until smooth.
• Make the cinnamon sugar coating: In a small bowl, stir together the granulated sugar and cinnamon.
• Once baked, brush the garlic knots with the garlic butter and sprinkle with the Parmesan and parsley. Reserve the remaining garlic butter.
• Brush the twists with the melted butter, then sprinkle with the cinnamon sugar.
• Let cool slightly before serving.
• Serve with the warm marinara, reserved garlic butter, and sweet dipping sauce.
• Enjoy!

Steps:

• In a large bowl, sprinkle the sugar and yeast in the warm water. Let the yeast bloom for 5 minutes, until bubbles form on the surface.
• Add the olive oil, flour, and salt. Stir until a shaggy dough begins to form.
• 3, Once the flour is mostly hydrated, turn the dough out onto a clean surface and knead for 5–10 minutes. The dough should be soft, smooth, and bouncy. Shape the dough into a taut round.
• Grease a clean large bowl with nonstick spray and place the dough inside. Cover with plastic wrap. Let rise for 1–2 hours in a warm place until almost doubled in size.
• Punch down the dough and turn out onto a clean surface. Cut into 5 equal portions. Roll each dough portion into a ball. Cover with a kitchen towel and let rest for 15 minutes.
• Preheat the oven to 375°F (190°C). Lightly grease a rimmed baking sheet with nonstick spray.
• Make the stuffed breadsticks: Flatten a dough ball slightly with your hand, then divide into 6 even pieces. Roll a piece out into a rope about 10 inches long. Coil the rope around 1 mozzarella stick half so it is entirely covered. Repeat with the remaining dough and mozzarella. Arrange the sticks, 2 by 3, in the center of the prepared baking sheet, dividing the baking sheet in half lengthwise.
• Make the garlic knots: Flatten another dough ball slightly with your hand, then divide into 12 even pieces. Roll a piece out into a rope about 5 inches (12.5 cm) long. Tie into a knot. Repeat with the remaining dough. Arrange on ¼ of the baking sheet.
• Make the pizza roll-ups: Roll another dough ball into a 9 x 11-inch (23 x 28 cm) rectangle. Spread the pizza sauce over the dough, leaving a ½-inch border around the edges. Cover the sauce evenly with the shredded mozzarella and pepperoni. Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
• Make the chocolate hazelnut rolls: Roll another dough ball into a 9 x 11-inch (23 x 28 cm) rectangle. Spread the chocolate-hazelnut spread over the dough, leaving a ½-inch border around the edges. Starting from a long side, roll the dough tightly into a log. Slice into 12 even pieces. Arrange on ¼ of the baking sheet.
• Make the cinnamon twists: Roll the remaining dough ball into a 4 x 6-inch (10 x 15 cm) rectangle. Cut the dough into 12 even pieces, each about ¾ x 3 inches. Twist each piece into a spiral. Arrange on the remaining quarter of the baking sheet.
• Brush all of the dough lightly with egg wash. Top the stuffed breadsticks with the sesame seeds.
• Bake for about 30 minutes, until light golden brown.
• While baking, make the garlic butter for the garlic knots: Add the butter, olive oil, garlic, garlic powder, Italian seasoning, salt, and red pepper flakes to a small saucepan over medium-low heat. Cook for 3–4 minutes, until the butter is melted and the garlic has just begun to soften. Remove the pot from the heat.
• Make the sweet dipping sauce: In a medium bowl, combine the powdered sugar, milk, and vanilla and whisk until smooth.
• Make the cinnamon sugar coating: In a small bowl, stir together the granulated sugar and cinnamon.
• Once baked, brush the garlic knots with the garlic butter and sprinkle with the Parmesan and parsley. Reserve the remaining garlic butter.
• Brush the twists with the melted butter, then sprinkle with the cinnamon sugar.
• Let cool slightly before serving.
• Serve with the warm marinara, reserved garlic butter, and sweet dipping sauce.
• Enjoy!