I know I’ve done a lot of desserts lately but there is a long list of recipes that I want to tackle so get ready for more baking! Today isn’t exactly a dessert, but it does involve using your handy kitchen aid mixer. I had some salami and fontina cheese so I decided to make pizza pull apart bread. Delicious!
1 hrTotal Time
Yields 1 9-inch loaf pan
Save RecipeIngredients
- 2 1/4 tsp active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water (100-110 degrees F)
- 2 1/2 cups all-purpose flour
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 cup pizza sauce
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded fontina cheese
- 1/4 cup sliced salami
- 2 tbsp butter, melted
- 2 garlic, minced
Instructions
- Preheat oven to 350 degrees F. Spray 9-inch loaf pan with cooking spray.
- Sprinkle sugar and yeast into warm water and let sit for 10 minutes or until the mixture is foamy.
- Combine flour with olive oil and salt in a large mixing bowl. Add the yeast mixture and stir until a rough dough forms. Knead the dough until smooth, about 5-7 minutes. Let rest for 10 minutes.
- Dust a clean work counter with flour. Transfer the dough to the counter and roll out into a 20-inch by 11-inch rectangle. Spread the pizza sauce in an even layer over the dough. Sprinkle cheese and top with salami.
- Cut the rectangle into 5 equal strips. Stack the strips on top of one another and cut the strips into 4 equal parts. You should have a total of 20 squares.
- Place the squares, cut sides down into the loaf pan. Lightly cover with plastic wrap and let rest for 20 minutes.
- Remove the plastic cover and bake the bread for 15 minutes.
- While the bread is baking, stir together the melted butter with garlic. Remove the bread from the oven and brush the garlic butter on top. Return the bread to the oven and continue to bake for another 15 minutes or until the top is golden brown. Remove from oven and let rest for 10 minutes. Remove from the loaf pan and serve warm.
**Helpful tips and common mistakes
If you like pizza and you like bread, this recipe will be a winner. Start by preparing the dough.
This is a great pizza dough that comes together quickly. Normally, pizza doughs need to proof for a certain amount of time; however, this recipe has a high amount of yeast, allowing you to have bread in a much shorter amount of time.
While your dough is rising, prepare your toppings. I chose to use shredded fontina cheese with mozzarella and salami, but you can go with the original mozzarella and pepperoni as well. You can also add olives, sausage, prosciutto, peppers, etc.
Roll out the dough and pile on the toppings. Cut the large rectangle into 5 sections. Stack those sections on top of one another and cut the strips into 4 equal squares. Place those squares inside the loaf pan and let it rise once more. You will have space on both ends of the loaf pan, giving the bread room to rise. 
Thirty minutes later, and voila! The bread was baked to perfection. You can see the little bits of garlic on top, which I love. The bread was even better than I had anticipated! The bread is very light and “fluffy” with the great flavors of pizza. Now if I can only refrain from gobbling up the entire loaf…
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