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 flour and yeast. With a few ingredients, I’m ready to make the best pizza pull apart bread. Stuffed with pizza sauce, salami, and two different kinds of cheese, this bread is sure to be a delicious savory treat.
**Helpful tips and common mistakes
If you like pizza and you like bread, this pizza pull apart bread recipe will be a winner.
Let’s 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 the dough to be ready in a shorter period of time.
While your dough is rising, prepare your toppings. I chose to use shredded fontina cheese with mozzarella and salami, but you can use almost any type of cheese and meat. Go crazy with the toppings and add whatever your heart desires! Olives, sausage, prosciutto, herbs, pesto all make great fillings.
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.
Bake the bread for 15 minutes, brush on the garlic butter, then continue baking for another 15 minutes. The reason why we brush on the garlic butter halfway through is to prevent the garlic from burning.
Thirty minutes later, and voila! The pull apart pizza bread was even better than I had anticipated. You can see the little bits of garlic on top, which I love. 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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