This bread is like a pizza party in your mouth. Every bite is like the "best" bite of a big ole slice, regardless of whether you are a crust person, the first bite pointy tip kind of person, or the every bit of topping in one bite kind of person. It's perfectly doughy, cheesy, and crusty. I love that the topping/filling options are endless. Mushrooms one day, peppers another. Pepperoni bits, tomatoes, and basil. Onions and lots of meats...the options are endless. Also, you can pick what you'd like as a dipping option. We had a pesto alfredo and a traditional marinara, but something spicy or meaty would be great too.
It is perfect to make ahead and take to a party, or I imagine it would be incredible as a side to pasta or even as the serving vessel to meats or veggies from the grill. You really can't go wrong!
Adapted from this recipe.
- 1 packet of quick rise yeast
- 1 1/2 cups of quite warm (but not hot) water
- 3 1/2 cups of all purpose flour (a little more for sticky fingers/dough management)
- 2 teaspoons salt
- 1 1/2 tablespoons of sugar
- Your toppings of choice. We used sundried tomatoes, pesto, and Italian seasoning.
- If you use more liquidy toppings (i.e., crushed tomatoes, artichoke hearts, etc.) my guess is that you will have to add more flour and it might not rise as well, however, I haven't tried it so have at it.
- 2 plus 1/2 cups of shredded mozzarella cheese, dividided (I like it cheesy, so I used a lot)
- 1/2 plus 1/2 cups of parmesan cheese, divided
- sauces for dipping
- In a large bowl, sprinkle the yeast over your quite warm water. Let proof for 5 minutes; do no stir.
- Add in the flour, salt, and sugar. Mix by hand or with a mixing spoon until it all just comes together.
- Add your other toppings, 1/2 cup parmesan.
- The dough will be tacky. If needed, add a little bit more flour.
- Let rise for one hour on the counter. Then, move to the fridge and let rise for another hour or so.
- When all done rising, flour your countertop, then roll the dough out into a rectangle about 11 x 17" in size.
- Sprinkle two cups of mozzarella all over the top. Then fold both long sides over, like a really long burrito, then seal all the sides well.
- Preheat your oven to 450° F while your big pizza burrito rests. Line a large baking sheet with parchment paper.
- Bake your loaf on the lined baking sheet for 30 to 35 minutes, or until golden brown. Halfway through, sprinkle the loaf with any remaining cheese. If near the end of baking, you worry that it is getting too dark, make a tinfoil tent.
- Slice, and serve with dipping sauces!