So pizza is something that we have regularly in our house. My daughter especially loves it. “Pepper-oni” is what she always asks for. Sometimes we order from the store when I really don’t feel like cooking. Other times I like to make it, with help from the kiddos. (When I say “help”, I mean they sit there and eat the mozzarella cheese and occasionally put a piece of pepperoni on the dough.)
This particular recipe is a favorite, but I don’t make it as often as I wish I did. Maybe because it’s a little more time consuming than other pizzas. And maybe because I want to eat the whole thing myself? Just maybe… It’s cheesy, pizza bread at its best! And well worth the extra effort.
(P.S- still no baby and I am now 11 days overdue! Eeeekk!)
Pizza Swirl Bread
- 4 Tablespoons unsalted butter
- 1/3 cup milk
- 1/4 cup warm water
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon sugar
- 1 large egg
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 garlic cloves, minced
- 2 teaspoons garlic powder
- 8 ounces shredded mozzarella cheese
- 4 ounces grated parmesan cheese
- 20-30 slices pepperoni
- 1/3 cup tomato sauce, or more if desired
- 1 Tablespoon italian seasoning
In a small saucepan, combine milk and 2 tablespoons butter over low heat. Heat until bubbles appear on the sides then turn off heat and set aside.
Measure out 1/4 cup of warm water and combine it with yeast and sugar. Let sit for 5-10 minutes, until foamy.
Lightly grease an 8 1/2 x 4 x 2 inch loaf pan. Set aside.
Gently whisk the egg with the milk/butter mixture. In the bowl of an electric mixer (using dough hook attachment), combined flour and salt and lightly mix to combine. With the mixer on low speed, add in milk/butter mixture, then yeast mixture. Mix on medium speed until dough comes together, about 5-6 minutes. Remove dough from bowl and lightly flour your workspace, then knead by hand for a minute or two. Add a few more teaspoons of flour if dough is sticky until it becomes smooth.
Melt the remaining two tablespoons of butter. Brush one tablespoon all over a bowl, then place dough in bowl and coat with butter. Cover the bowl and set in a warm place to double in size for about one hour.
Preheat the oven to 350ºF.
After dough has risen, punch out the air bubbles, flour your workspace again, and roll into an 8 x 12 inch rectangle. Spread tomato sauce on first, then minced garlic and garlic powder, then mozzarella, then pepperoni, then parmesan, then italian seasoning. Starting at one of the short ends, tightly roll dough into a loaf. Place in loaf pan and brush with remaining melted butter, and sprinkle with parmesan cheese.
Bake for 45-50 minutes, or until top is golden brown. Let cool slightly before removing from the pan.