Pizza Bread

I have told you several times before that I love using the method for refrigerator bread dough outlined in Artisan Bread in Five Minutes a Day. My favorite way to use it is for pizza. My kids favorite is Pizza Rolls, which is pepperoni and mozzarella cheese wrapped inside a roll. So, it seemed natural to me to combine these two ideas to make Pizza Bread. It is a pull apart bread similar to Monkey Bread. I served it with pizza sauce for dipping and my kids fell in love with it!

Pizza Bread

2 lbs. Artisan Bread Dough
¼ cup olive oil
1 Tbsp. Italian Seasoning
2 cups shredded mozzarella cheese
6oz. sliced pepperoni
Pizza sauce for dipping

Form dough into walnut sized balls (approx. 48). Arrange 1/3 of the dough in the bottom of a fluted pan. Drizzle with 1/3 of the olive oil and sprinkle with 1/3 of the Italian Seasoning. Layer half of the pepperoni and 1/3 of the cheese on top. Repeat. Layer the last of the dough on top, drizzle with the last of the oil, and sprinkle with the last of the Italian Seasoning. Finally layer the last of the cheese. Let rise for 45-60 minutes. Bake at 350º for 35 minutes. Cool for 10 minutes. Invert onto a serving plate. Serve warm with pizza sauce.

Recipe Note: You can find the Master Recipe for this dough in Artisan Bread in Five Minutes a Day, along with an instructional video here.

This post has been linked to the Penny Pinching Party.