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!
**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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