PIZZA GARLIC BREAD RECIPES

Name: Pull-Apart Garlic Bread Pizza Dip
Prep time: 10 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 c. shredded mozzarella, divided; 2 (8-oz.) blocks cream cheese, softened; 1 c. ricotta; 1/3 c. plus 2 tbsp. freshly grated Parmesan, divided; 1 tbsp. Italian seasoning; 1/2 tsp. crushed red pepper flakes; Kosher salt; 3/4 c. pizza sauce; 1 c. mini pepperoni; 2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands); 1/4 c. extra-virgin olive oil; 3 cloves garlic, minced; 1 tbsp. freshly chopped parsley

BEST PULL-APART GARLIC BREAD PIZZA DIP RECIPE - HOW TO ...

Best Pull-Apart Garlic Bread Pizza Dip Recipe - How to ... image

Pull-Apart Garlic Bread Pizza Dip is the perfect party dip.

Provided by Makinze Gore

Categories Super Bowl appetizers

Total Time 1 hours 15 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 13

Ingredients

3 c. shredded mozzarella, divided
2 (8-oz.) blocks cream cheese, softened
1 c. ricotta
1/3 c. plus 2 tbsp. freshly grated Parmesan, divided
1 tbsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
Kosher salt
3/4 c. pizza sauce
1 c. mini pepperoni
2 (16-oz.) cans refrigerated biscuits (such as Pillsbury Grands)
1/4 c. extra-virgin olive oil
3 cloves garlic, minced
1 tbsp. freshly chopped parsley

Steps:

Preheat oven to 350°. In a large bowl, mix together 2 cups mozzarella, cream cheese, ricotta, ? cup Parmesan, Italian seasoning, and red pepper flakes. Season with salt. Transfer mixture to a 9"-x-13" baking dish then spread pizza sauce on top. Top with remaining 1 cup mozzarella and pepperoni. Halve biscuits and roll into balls, then place on top of dip.

GARLIC BREAD RECIPE: HOW TO MAKE IT

Garlic Bread Recipe: How to Make It image

Ever wonder how to make garlic bread? This homemade garlic bread is the answer! Minced fresh garlic is key to these flavor-packed crusty slices, which our big family would snap up before they even had a chance to cool. —Grace Yaskovic, Branchville, New Jersey

Provided by Taste of Home

Categories Appetizers Side Dishes

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 4

Ingredients

1/2 cup butter, melted
3 to 4 garlic cloves, minced
1 loaf (1 pound) French bread, halved lengthwise
2 tablespoons minced fresh parsley

Steps:

In a small bowl, combine butter and garlic. Brush over cut sides of bread; sprinkle with parsley. Place, cut side up, on a baking sheet., Bake at 350° for 8 minutes. Broil 4-6 in. from the heat for 2 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 258 calories, FatContent 13g fat (7g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 462mg sodium, CarbohydrateContent 30g carbohydrate (1g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
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10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
12. Tear off an appropriately sized piece of tin foil, rub it with olive oil, dust well with flour or semolina and place the pizza base on top. Continue doing the same with the remaining dough, dust with a little flour so you can pile them up. Cover with clingfilm and place in the fridge.
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1. For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
2. Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
3. Using a fork and a circular movement, slowly bring in the flour from the inner edge of the well and mix into the water. Continue to mix, bringing in all the flour – when the dough comes together and becomes too hard to mix with your fork, flour your hands and begin to pat it into a ball.
4. Knead the dough by rolling it backwards and forwards, using your hands to stretch, pull and push the dough. Keep kneading for 10 minutes, or until you have a smooth, springy, soft dough.
5. Place the dough in a lightly greased bowl, cover with clingfilm and leave in a warm place to to prove for 45 minutes, or until doubled in size.
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7. Heat 1 tablespoon of oil in a pan on a medium-low heat, add the garlic and basil stalks, then cook gently for a couple of minutes, or until the garlic is lightly golden, then add most of the basil leaves, the tomatoes, and a pinch of salt and pepper.
8. Leave the sauce to tick away for around 20 minutes, or until smooth, breaking up the tomatoes up with a wooden spoon. When the time’s up, taste, and season to perfection.
9. To assemble the pizzas, divide the dough in half. Wrap one half in clingfilm and freeze for another day. With the remaining half, divide the dough into 4 equal balls.
10. Flour each dough ball, then cover with clingfilm, and leave to rest for about 15 minutes – this will make them easier to roll it thinly.
11. Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
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14. At this stage you can apply your topping: spread the tomato sauce over the base, spreading it out to the edges. Tear over the mozzarella and scatter with the remaining basil leaves. Drizzle with a tiny bit of olive oil and add a pinch of salt and pepper.
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