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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 12 |
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In Greensboro, North Carolina, Chrystie Wear whips up homemade bread in her bread maker for this tasty filled pizza. âFor variation, add veggies to the filling or make it a Rueben with salad dressing, corned beef, sauerkraut and Swiss cheese,â recommends Chrystie. Ingredients:
1-1/2 cups water (70° to 80°) |
2 tablespoons canola oil |
1 teaspoon lemon juice |
2 tablespoons nonfat dry milk powder |
2 tablespoons sugar |
1 teaspoon salt |
4 cups king arthur unbleached bread flour |
3 teaspoons active dry yeast |
filling: |
3/4 cup pizza sauce |
1 package (3-1/2 ounces) sliced pepperoni |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1/2 cup grated parmesan cheese |
1 egg white |
1 tablespoon water |
Directions:
1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15-in. x 12-in. rectangle. Place on a greased baking sheet.
2. Spread pizza sauce in a 3-in.-wide strip lengthwise down the center of dough to within 2 in. of ends. Arrange pepperoni over sauce; sprinkle with cheeses. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal.
3. Beat egg white and water; brush over dough. Bake at 425° for 20-25 minutes or until golden brown. Let stand for 10 minutes before cutting. Yield: 1 loaf (2 pounds).
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