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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 24 |
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My children helped me dream up this snappy bread that tastes like pizza. The from-scratch flavor makes it a family favorite, but it's great for parties, too. Ingredients:
1 package (1/4 ounce) active dry yeast |
1-1/3 cups warm water (110° to 115°) |
1/4 cup vegetable oil |
1/2 teaspoon sugar |
1/2 teaspoon salt |
3-3/4 to 4-1/2 cups king arthur unbleached all-purpose flour |
sauce: |
1/4 cup chopped onion |
2 garlic cloves, minced |
1 can (8 ounces) tomato sauce |
1/4 teaspoon dried basil |
toppings: |
4 cups (16 ounces) shredded mozzarella cheese, divided |
2 packages (3 ounces each) sliced pepperoni |
1 can (4-1/4 ounces) chopped ripe olives, drained |
Directions:
1. In a bowl, dissolve yeast in warm water. Add oil, sugar, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each portion into a 12-in. x 8-in. rectangle; set aside.
2. For sauce, combine the onion and garlic in a microwave-safe dish. Cover and microwave on high for 1 minute. Add tomato sauce and basil; cover and cook at 50% power for 3 minutes or until bubbly. Spoon over crust to within 1/2-in. of edges. Sprinkle with 3 cups mozzarella cheese, pepperoni and olives.
3. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut each roll into 12 slices. Place cut side down on a greased baking sheet. Sprinkle with remaining cheese. Bake at 400° for 15 minutes or until crust is golden and cheese is melted. Serve warm. Yield: 2 dozen.
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