seasonal RECIPES for those who love to EAT
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1. For the Dough: Combine the water, oil, and yeast in a large mixing bowl. Using the paddle attachment, mix on low speed.
2. Add the salt and flour, one cup at a time, until you have stiff, sticky dough. Once all the flour has been added,
switch to the dough hook and mix on medium-low until smooth and elastic (about 5 minutes). Note: you may need to add more flour to get the right texture, depending on how dry your flour is. (If you decide to use whole wheat flour, do an equal amount of whole wheat and white flour, otherwise your dough will be too dry and crumbly.)
3. Place dough on a lightly floured surface and knead briefly by hand, then shape into a large ball.
4. Pour a tablespoon or so of olive oil into a baking dish and place the dough in the dish, turning to coat with the oil.
5. Cover tightly with plastic wrap. Let stand at room temperature until the balls double in size (about an hour and a half). Note: If you want to use the dough later, refrigerate the covered dough for at least 12 hours or up to three days. If you refrigerated the dough, then a couple hours before using, pour a few tablespoons of oil in a clean bowl. Re-coat the dough and cover again with plastic wrap. Let stand at room temperature for about two hours until they double in size.
6. After the dough has doubled, punch it down gently until it deflates. Shape into a ball again, return to dish, and let stand to relax for 20 minutes. The dough is now ready to work into your bread!
7. Heat garlic and butter over medium heat just until the garlic begins to brown. Remove from heat and let cool.
8. Pull off a large marble-sized ball of dough (about 1 1/2 tablespoon) and flatten into a disc. Top with a slice of pepperoni and a cube of mozzarella.
9. Wrap the dough around the pepperoni and cheese, pinching the edges well to seal. Place the sealed ball on a cookie sheet coated with nonstick spray or lined with wax paper. Repeat with remaining dough, pepperoni and cheese.
10. Lightly brush the inside of a Bundt pan (or other round, oven-safe dish) with a thin coating of garlic butter.
11. Very lightly brush the pizza balls with garlic butter and arrange in the Bundt pan.
12. Cover and let sit for 30 minutes, while preheating the oven to 400°F.
13. Bake for approximately 35 minutes, until the top is very brown.
14. Meanwhile, blend the tomatoes, garlic, oregano, basil and a drizzle of olive oil. Add salt and pepper to taste.
15. Remove from the bread from the oven and let sit for 10 minutes; warm pizza sauce in a microwave save
bowl or in a small pot.
16. Place a serving plate upside down on the baking dish and flip the whole thing over so that the bread comes out of the pan. Brush lightly with remaining garlic butter and sprinkle lightly with dried oregano. Serve with warmed sauce for dipping.
4 1/2 c. flour, but have more handy if needed
1 1/4 tsp. Instant yeast
1 3/4 c. Cold water
1/4 c. Olive oil, plus more for rising
1 1/2 tsp. Salt
1 tsp. Dried oregano
2 cloves garlic; thinly sliced
4 tbsp. Butter
6 oz. Mozzarella cheese; cut into small cubes (you'll need ~48 pieces)
48 slices Pepperoni
1 (15 oz.) can Whole or diced tomatoes
2 cloves garlic; peeled
1 tbsp. Dried oregano
1/4 c. fresh basil; tightly packed
Freshly ground black pepper
Prep. Time: 2 hours, 15 minutes (dough rising)
Cook Time: 45 minutes
Pizza bites and rolls are always a hit at cocktail parties or football Sundays. Instead of grabbing a box of frozen snacks for your next gathering, try this pull-apart style bread. It looks great and is easier to share than passing around slices of pizza (plus, the sauce is for dipping so it’s much easier to avoid that pesky roof-of-your-mouth burn that comes from hot pizza sauce!) This also makes a good treat for kids’ birthdays, sleep over parties or movie night. If you want to speed this recipe up you can use your favorite ready-made pizza dough and sauce.