PIZZA WITH BREAD RECIPES
PIZZA MONKEY BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
Provided by Taste of Home
Categories Appetizers
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly., Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers., Bake about 40 minutes or until golden brown. Cool in pan 10 minutes., Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.
Nutrition Facts : Calories 288 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 12mg cholesterol, SodiumContent 723mg sodium, CarbohydrateContent 26g carbohydrate (6g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
Total Time 45 minutes
Yield 6 pizza bases
Number Of Ingredients 3
Steps:
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
Nutrition Facts : Calories 569 calories, FatContent 2.6 g fat, SaturatedFatContent 0.1 g saturated fat, ProteinContent 23.8 g protein, CarbohydrateContent 112.7 g carbohydrate, SugarContent 2.6 g sugar, SodiumContent 1.7 g salt, FiberContent 4.3 g fibre
More about "pizza with bread recipes"
PIZZA MONKEY BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
From tasteofhome.com
Reviews 4.1
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 288 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 288 calories per serving
- Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly., Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers., Bake about 40 minutes or until golden brown. Cool in pan 10 minutes., Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.
See details
NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
See details
BEST PIZZA RECIPES - OLIVEMAGAZINE
Homemade pizza is much more impressive than a takeaway, so try our ideas from classic margherita or pepperoni pizzas to fun alternatives such as pide and calzone
From olivemagazine.com
From olivemagazine.com
See details
PIZZA RECIPES | BBC GOOD FOOD
Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.
From bbcgoodfood.com
From bbcgoodfood.com
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EASY PIZZA BASE RECIPE | JAMIE OLIVER PIZZA RECIPES
Trust me, once you see how simple and tasty this pizza dough recipe is you won't want takeaways
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 481 calories per serving
- For the dough, pile the flours and 1 level teaspoon of sea salt onto a clean surface and make a well in the centre.
- Add the yeast and sugar to 650ml lukewarm water, mix together and leave for a few minutes, then pour into the well.
- 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.
- 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.
- 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.
- For the sauce, peel and finely slice the garlic, then pick the basil leaves and finely chop the stalks.
- 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.
- 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.
- 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.
- 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.
- Dust a clean surface and the dough with a little flour or semolina, and roll it out into a rough circle, about ½cm thick.
- 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.
- When you're ready to cook them, preheat the oven to 250°C/500°F/gas 9.
- 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.
- If you can, cook the pizzas on a piece of granite in your conventional oven – if not, cook them one by one on pieces of tin foil directly on the bars of the oven shelf, towards the bottom of the oven (If you're going to cook your pizzas on the bars of the oven, make sure they're not too big – otherwise they'll be difficult to manoeuvre). Cook for 7 to 10 minutes, until the pizzas are golden and crispy.
- Here are some of my favourite topping ideas: Mozzarella, anchovies, chilli, capers and parsley Smoked pancetta, mozzarella, fresh chilli and tomatoes Egg, prosciutto, artichokes, olives, mozzarella, tomato sauce and basil Green and red grapes, rosemary, pine nuts and ricotta Potatoes, mozzarella, rosemary, thyme and tomatoes Slow-roasted shredded pork with thyme, Taleggio and lemon-dressed rocket
See details
PIZZA MONKEY BREAD RECIPE: HOW TO MAKE IT - TASTE OF HOME
I cannot throw a party without making this recipe. It's fast and easy, and my kids love it. —Courtney Wilson, Fresno, California
From tasteofhome.com
Reviews 4.1
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 288 calories per serving
From tasteofhome.com
Reviews 4.1
Total Time 55 minutes
Category Appetizers
Cuisine Europe, Italian
Calories 288 calories per serving
- Preheat oven to 350°. In a large microwave-safe bowl, combine first four ingredients; microwave, covered, on high for 30 seconds. Cool slightly., Cut each biscuit into four pieces; add to oil mixture and toss to coat. Add cheeses and pepperoni; toss to combine. In a heavy 10-in. fluted tube pan coated with cooking spray, layer half of the biscuit mixture; drizzle with 1/4 cup marinara sauce. Repeat layers., Bake about 40 minutes or until golden brown. Cool in pan 10 minutes., Run a knife around sides and center tube of pan. Invert onto a serving plate. Serve with additional sauce.
See details
NEAPOLITAN PIZZA BASE | JAMIE OLIVER RECIPES
Based on a lot of research, this is my take on a classic Neapolitan pizza base, and it’s really reliable at home. The method might seem a bit back to front, but Neapolitans start with the liquid, then add the dry ingredients. Using a pizza stone in a conventional oven gives fantastic results, but a wood oven is the real holy grail.
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
From jamieoliver.com
Total Time 45 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VeganDiet, https://schema.org/VegetarianDiet
Calories 569 calories per serving
- Pour 700ml of lukewarm water into a large bowl with 10g of sea salt. Gradually mix in a small handful of the flour to break the water and start to turn it into a batter. Mix in the yeast and leave for 2 minutes. Gradually mix in 90% of the remaining flour until you have a pliable, soft dough. Tip the remaining flour on to a clean surface and knead the dough for 20 minutes, or until smooth and elastic (or 10 minutes in a free-standing mixer with a dough hook). Place in a floured bowl, cover with a clean damp tea towel and prove for 1 hour, or until doubled in size. Knock out the air with your fists, roll into a sausage shape, chop into 6 equal pieces and roll each one into a ball, stretching the edges underneath. Place on an oiled tray, drizzle with oil, cover with clingfilm and the tea towel and prove overnight in the fridge (for better flavour and a more relaxed dough). Preheat the oven to full whack (240ºC/475ºF/gas 9) and place a pizza stone inside. Use a fish slice to move one ball of dough on to a flour-dusted surface. Press the ball out into a fat round disc, then pick it up and gently turn and stretch it to 30cm in diameter, using gravity to help you. Stretch it over the back of your fists, then place on a floured pizza paddle or board – the dough should be a little thicker around the edges. Pull it into shape and give it a jiggle so you know it’s free-moving. Working quickly and with restraint, add your chosen toppings. Quickly shunt on to your pizza stone and close the oven door to retain heat. Wait 7 or 8 minutes and it’ll be golden, crisp and ready to eat.
See details
BEST PIZZA RECIPES - OLIVEMAGAZINE
Homemade pizza is much more impressive than a takeaway, so try our ideas from classic margherita or pepperoni pizzas to fun alternatives such as pide and calzone
From olivemagazine.com
From olivemagazine.com
See details
PIZZA RECIPES | BBC GOOD FOOD
Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.
From bbcgoodfood.com
From bbcgoodfood.com
See details
26 OF THE BEST FLATBREAD PIZZA RECIPES — FLATOUT BREAD
The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips, New York Bakery® frozen breads and Sister Schubert’s® …
From recipes.flatoutbread.com
From recipes.flatoutbread.com
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FRENCH BREAD PIZZA (THE RIGHT WAY) | FAVORITE FAMILY RECIPES
Feb 12, 2020 · French Bread Pizza (The RIGHT Way) French Bread Pizza is crispy, cheesy and easy to put on the table on busy weeknights, or on a Friday pizza night. Faster than you can order pizza from a take-out place you can have delicious pizza …
From favfamilyrecipes.com
From favfamilyrecipes.com
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PIZZA RECIPES - SERIOUS EATS
Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo) Recipe Homemade Pizza Rolls Recipe Cold Fermented Fontina, Parmigiano, and Oregano Pizza Recipe
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From seriouseats.com
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The real thing is nothing like bread, or even pizza, dough. It is a buttery, flaky crust that is achieved by: 1) using corn oil (not butter) and 2) minimal mixing and kneading times. The pizza itself is built …
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FRENCH BREAD PIZZA - SPEND WITH PENNIES
Feb 19, 2022 · Ingredients. I love a good homemade pizza with homemade dough but this pizza bread is quick and easy when time is short.. FRENCH BREAD: Pick up a large loaf of French bread at the market or make homemade French bread.Top it with garlic butter for an extra layer of flavor.. SAUCE: Either buy a jar or make some homemade pizza …
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PIZZA MONKEY BREAD - SPICY SOUTHERN KITCHEN
Oct 24, 2016 · Pizza Monkey Bread has all the flavor of pizza in a fun, pull-apart bread form. It’s layered with pizza sauce, lots of mini pepperoni slices, mozzarella cheese, and Parmesan cheese. Dip the pieces in pizza …
From spicysouthernkitchen.com
From spicysouthernkitchen.com
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BREAD RECIPES FOR SNACKS & BREAKFAST - SWASTHI'S RECIPES
Oct 04, 2021 · Bread recipes for snacks & breakfast - Most of us often prefer making something with bread either for breakfast or snack as they are fairly easy & quick to make. Sometimes we end up having surplus bread and do look for simple ideas to use it up. In this post I have compiled together 25 delicious bread recipes that can help you use up your bread.
From indianhealthyrecipes.com
From indianhealthyrecipes.com
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QUICK + EASY PIZZA RECIPES AND PIZZA MEAL IDEAS ...
Pizza night, done right: Find easy pizza recipes, pizza-inspired dinners, pizza crust desserts and more!
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BREAD MACHINE RECIPES
Welcome to bread-machine-recipes.com Browse our recipes! There is sure to be a recipe here for you. 100% Whole Wheat Bread 100% Whole Wheat Bread II 100% Whole Wheat Bread III ... Pizza Bread II Pizza Dough Pizza Pleasure Bread Popcorn Flour Wheat Bread Poppy Seed Loaf Portuguese Sweet Bread Portuguese Sweet Bread II Potato Bread
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PIZZA RECIPES - PIZZAMAKING.COM
The recipe attempts to duplicate the now-popular "Pan Pizza" found at many pizzerias around the country (including Pizza Hut.) A pan pizza is a pie that's literally fried in its cooking pan by the …
From pizzamaking.com
From pizzamaking.com
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32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS — EAT ...
Feb 02, 2021 · Mitch Mandel and Thomas MacDonald. Here, we use Boboli's whole-wheat thin crust shell as a low-calorie, fiber-rich base. We then load the pizza with a team of nutritional all-stars (red …
From eatthis.com
From eatthis.com
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26 OF THE BEST FLATBREAD PIZZA RECIPES — FLATOUT BREAD
The T. Marzetti Company product family includes many retail and foodservice favorites, like Marzetti® salad dressings and dips, New York Bakery® frozen breads and Sister Schubert’s® …
From recipes.flatoutbread.com
From recipes.flatoutbread.com
See details
FRENCH BREAD PIZZA (THE RIGHT WAY) | FAVORITE FAMILY RECIPES
Feb 12, 2020 · French Bread Pizza (The RIGHT Way) French Bread Pizza is crispy, cheesy and easy to put on the table on busy weeknights, or on a Friday pizza night. Faster than you can order pizza from a take-out place you can have delicious pizza …
From favfamilyrecipes.com
From favfamilyrecipes.com
See details
PIZZA RECIPES - SERIOUS EATS
Sfincione (Sicilian New Years Pizza with Bread Crumbs, Onions, and Caciocavallo) Recipe Homemade Pizza Rolls Recipe Cold Fermented Fontina, Parmigiano, and Oregano Pizza Recipe
From seriouseats.com
From seriouseats.com
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BREAD MACHINE PIZZA DOUGH RECIPE | ALLRECIPES
This is probably the best bread machine pizza crust I've ever made, and we make a lot of home made pizza! I really love this recipe and will use it as our regular pizza night dough. I don't know what the …
From allrecipes.com
From allrecipes.com
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PIZZA CRUST FOR BREAD MACHINE RECIPE | ALLRECIPES
The crust is very crunchy even on the bottom and is not so bread like as so many other recipes are. I used white bread flour and the semolina. Next time I am going to try shifting the flour amounts to 1 3/4 cups bread …
From allrecipes.com
From allrecipes.com
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QUICK + EASY PIZZA RECIPES AND PIZZA MEAL IDEAS ...
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BREAD MACHINE RECIPES
Welcome to bread-machine-recipes.com Browse our recipes! There is sure to be a recipe here for you. 100% Whole Wheat Bread 100% Whole Wheat Bread II 100% Whole Wheat Bread III ... Pizza Bread II Pizza Dough Pizza Pleasure Bread Popcorn Flour Wheat Bread Poppy Seed Loaf Portuguese Sweet Bread Portuguese Sweet Bread II Potato Bread
From bread-machine-recipes.com
From bread-machine-recipes.com
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PIZZA RECIPES - PIZZAMAKING.COM
The recipe attempts to duplicate the now-popular "Pan Pizza" found at many pizzerias around the country (including Pizza Hut.) A pan pizza is a pie that's literally fried in its cooking pan by the …
From pizzamaking.com
From pizzamaking.com
See details
32 BEST-EVER HEALTHY PIZZA RECIPES FOR WEIGHT LOSS — EAT ...
Feb 02, 2021 · Mitch Mandel and Thomas MacDonald. Here, we use Boboli's whole-wheat thin crust shell as a low-calorie, fiber-rich base. We then load the pizza with a team of nutritional all-stars (red …
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