4 ingredient Keto Pizza

 

 

Since I've been on a low carb diet, I have tried to find recipes that I can make that are not only easy but delicious, and will take away my cravings for those carb loaded meals, that I used to love.

Pizza is one of those.  I do love a good pizza, but I really don't want all the carbs.

This recipe is just 4 ingredients, faster and easier to make than normal pizza and it is delicious.  

4 Ingredient Keto Pizza Crust

Source

Ingredients

• 1 1/2 cups shredded mozzarella cheese (plus more for topping)
• 2 tbsp cream cheese
• 3/4 cup almond flour
• 1 egg (beaten)
• sauce & pizza toppings of your choice

Instructions

• Preheat your oven to 425 degrees.
• In a large bowl, microwave the cream cheese and mozzarella together for 90 seconds, stirring half way through.
• Stir in the almond flour and beaten egg to combine (if your dough appears to be too sticky, add in a little more almond flour). Knead with your hands until a dough forms.
• Place the dough in between two large pieces of parchment paper and roll the dough out into a 10" circle, or until it's about 1/3 inch thick. (*See tips in the recipe notes below for keeping the dough from sticking to the paper).
• Remove the top piece of parchment paper, and place the bottom sheet with the dough on it onto a pizza pan or upside down sheet pan.
• Use a fork to pierce lots of holes throughout the dough to help it cook evenly and prevent bubbling.
• Bake for 8-10 minutes or until slightly golden brown.
• Remove from the oven and top it with sauce, cheese, and the toppings of your choice.

Bake for an additional 5-10 minutes. Gobble up. :-)
 

Turkish Flatbread Pizza - Pide

I have recently been on a journey, to find and try different recipes from all over the world.  My background is quite diverse, I am Portuguese, born in Africa, my greatgrandparents on my father's side were Brazilian, the ones on my mother's side were all from Portugal, Madeira and Azores.  We have French ancestors too.  

 

But having lived in South Africa my entire childhood, also opened up my palate to African food.  So I am quite blessed to enjoy so many different cultures with so many wonderful recipes.

 

Loving food the way I do, also means that I am very much interested in trying dishes from all over the world, and sometimes, something simple as watching a series or movie from a different country, and seeing the food they're eating, is enough to make me want to try.

 

I have recently (over the past few months), become completely obsessed with Turkish shows.  So of course, seeing what they eat, has peeked my curiosity into the food they eat.  The whole Mediterranean cuisine itself is very appealing to me,  Fresh ingredients, healthy food, lots of vegetables, delicious street food, and the flatbreads?  Yum!!!

 

So today, I am bringing the first of many recipes I've been trying, and loving recently.  

 

The Turkish Flatbread Pizza, known as Pide. 

 

The Pide originated in the city of Samsun,  in the Turkish Black Sea region, and has been a favorite since 1725.  The flatbread is shaped into a boat, or a flat American football, if that helps you visualize it, then filled with a variety of delicious fillings, from beef, to cheese, to spinach....yum!

 

 

 

This was my first attempt at making these, so although they were absolutely delicious, I wasn't thrilled with the final look.  It takes a bit of practice to make sure the Pide doesn't open up, and stays flat around the edges.

Anyway, I hope you will enjoy this recipe, it is a great alternative to your usual Friday night pizza.  

The recipe I'm sharing with you, is from one of my favorite Turkish channels on Youtube.  I just love Aysenur, she is such a sweet lady and shares so many wonderful recipes.  Be sure to give her a follow.

Turkish Pide

Source: Turkish Food Travel

FOR THE DOUGH:

• 2 cups lukewarm water
• 25 gr. fresh yeast or 1 tbsp active dry yeast (use dry yeast according to packet details)
• 1 tbsp sugar
• about 5 to 5+1/2 cups bread or all-purpose flour
• 2 tsp salt

PIDE TOPPINGS: (You can adjust the amount depending on which pide you want more)

MINCED MEAT TOPPING (This is enough for about 8 pides)

• 1 medium-size onion
• 2 sweet green peppers
• 1 medium-size red capia pepper
• 1 tomato
• 2 cloves of garlic
• 250gr. ground beef (%30 fat would be ideal if you can get it)
• 1 tsp salt and ground black pepper
• if the meat doesn’t have much fat add 3-4 tbsp olive oil

SPINACH TOPPING/ FILLING (for 3 pide)

• 1 small onion
• two handfuls of fresh washed and pat dried spinach
• 1/2 tsp salt and ground black pepper

CHEESE TOPPING (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

 

How to make Turkish Pide

Prepare the simple yeast dough:

1. In a mixing bowl add lukewarm water, yeast, sugar. Disolve the yeast or use according to package. Add most of the flour amount along with salt and knead adding more flour if needed until it is smooth and elastic.
2. Cover and let it rise until almost doubled in size

Toppings:

Traditionally we use a special knife to chop veggies and minced meat together. But it is easier to make it in a food processor. You can choose whichever you like.

• For minced meat topping: In a big size food processor process onion, red and green pepper until it is chopped in small cubes. Add peeled tomato, salt, black pepper, red pepper and tomato pastes and minced meat. Process pulsing until everything is chopped and mixed well. If the minced meat doesnt contain much fat you can drizzle a little bit olive oil.
• For spinach filling: Proccess onion with washed and dry spinach leaves, salt and pepper pulsing until everything is chopped (don’t make it very small) While fill it you can alternately add crumbled Turkish white cheese (or feta) or kashar, mozarella cheese (Check the video)
• Cheese and Sujuk topping: (use as much as pide you want) Turkish white cheese (crumbled) shredded kashar or mozzarella cheese

Shaping The Pide:

Rolling Turkish pide dough

Classic Open Pide Shape (Açık pide)

• Heat the oven to highest setting (about 230 to 250C). Cut the risen dough into 12 pieces and shape them round. Cover the ones you don’t use with a damp clean kitchen towel or freezer bag so they don’t get dry. 
• Roll out one piece in a lightly floured surface into a oblong shape that can fit to your baking try. Place then to the try that is lined with baking paper. Add generaously from the minced meat filling (about two full tbsp) on top leaving 1cm space in sides. Spread evenly with back of a spoon or your hand.
• Fold the sides of the pides inside and press them well.
• Pinch the ends and seal. Hold from the corners and strech a bit more as far as it can fit to your tray and place it back. Brush the sides with egg yolk and bake until sides and bottom has nice golden color.

 

German Pizza - Flammkuchen

 

The first time I heard of German pizza was a couple years ago.  I intended to make it and then never got around to it, and actually completely forgot, until I was scrolling through my blog a couple weeks ago, and there it was.  

Me, mentioning wanting to make it, but yeah....never got around to it.

So a few days ago, when I was trying to figure out what to make for lunch for myself and the kids, I remembered the German pizza and quickly threw it together.

 

I will say, when I first saw the recipe I was a bit apprehensive, only because it's not the traditional pizza dough and the sauce is not pizza sauce either, it is yogurt and nutmeg.  Strange, not something I am used to, but I just went with it anyway.

Wow, am I glad I did.  What a delicious and easy pizza to make.  I wasn't sure the kids would like it, but they loved it too, so that's always a plus.

So, what exactly is Flammkuchen?

The dish was created by Germanic farmers from Alsace, Baden and the Palatinate who used to bake bread once a week. The Flammekueche was originally a homemade dish which did not make its urban restaurant debut until the "pizza craze" of the 1960s. A Flammekueche would be used to test the heat of their wood-fired ovens. - Wikipedia 

Do give this pizza a try, I know it's not the traditional tomato based sauce, but it's so good, you won't even miss it. 

German Pizza (Flammkuchen) 

 

 

Ingredients 

 

For the Dough 

2 c unbleached all-purpose flour 

1/2 tsp salt 

1/2 cup of water 

2 Tbsp olive oil 

 

For the Toppings 

1 c crème fraîche, or 1 c Greek yogurt, or slightly over 1 c plain yogurt, strained (I used greek yogurt) 1/4 tsp nutmeg 

1/4 lb bacon, diced 

2 onions, halved and sliced thin 

ground black pepper 

Cornmeal 

 

 

Preheat your oven to 500F. 

 

 In a large bowl, mix together flour, salt, water, and oil. Mix until a dough begins to form, the turn the dough out onto a lightly floured surface and knead until it is soft and smooth, 3-5 min. Set the dough aside and cover it with a towel. 

 

 In a small bowl, mix together crème fraîche and nutmeg. Set aside. In a large sauté pan, sauté bacon over medium high heat, until it is cooked about halfway to crisp, 2-4 minutes. Remove the bacon (keeping the grease in the pan) to a paper towel lined plate. Set aside. 

 

Place the sliced onions into the hot bacon grease and sauté over medium heat, stirring occasionally, until caramelized, 10 min. Remove the pan from the heat. Roll and stretch the dough out into a rectangle, roughly 11x16 inches. 

 

Place the dough onto a large baking sheet that has been generously dusted with cornmeal. Layering bacon, caramelized onions, and creme fraiche on a thin crust for a classic German Flammkuchen recipe. Spread the crème fraîche mixture over the crust, leaving just a little bare crust border. 

 

Distribute the caramelized onions over the crème fraîche, and sprinkle the bacon over the onions. Finish everything off with a dusting of black pepper. 

 

Place the baking sheet with the pizza into the oven and bake for 15-20 minutes, until the pizza is crisp and the edges are starting to darken. Remove from the oven, cut, and serve immediately. 

 

Sheet Pan Pizza

I love recipes that I can stretch to feed more than just our family, although, when I make pizza I tend to make quite a lot, because it's a family favorite, and the boys especially enjoy having leftovers or munching on it throughout the day.

I already have a pizza dough recipe for you, here on the blog.  It's my honey pizza dough which I've been making since my teenage years, it always turns out just perfect, fluffy and rises beautifully.

But with that said, I'm always on the lookout for new dough recipes, so I'm bringing you a whole new pizza dough for a sheet pan pizza that can feed 12 and is made in a big sheet pan.  Obviously, you can play around with it, use whatever toppings you prefer, double or even triple the recipe depending on how many people you're serving and so on.

Sheet Pan Pizza

Source: The Baker Mama

2 packages (4-1/2 teaspoons) active dry yeast
1 tablespoon granulated sugar
2 cups warm water
4 cups all-purpose flour or bread flour
1 tablespoon garlic salt
½ cup olive oil, divided
1 cup pizza sauce
Pepperoni, Ham
Shredded Cheese
Italian seasoning



Coat an 18x13-inch sheet pan with ¼ cup olive oil and set aside.
In the bowl of an electric mixer fitted with a dough hook, combine the yeast and sugar with the warm water. Allow to proof about 10 minutes.

Add the flour and garlic salt and mix on low speed for a few minutes before slowly adding the remaining ¼ cup of olive oil. Mix until a smooth ball starts to form, about 5 minutes.
Press dough evenly onto the bottom and up the sides of the prepared sheet pan. Cover with plastic wrap and let rise in a warm place for about 30 minutes.

Meanwhile, preheat oven to 450°F. Once dough has risen to almost double in height, flatten the bottom and press the dough up the sides of the pan with your hands.

Spread pizza sauce evenly over dough. Add your toppings and then cover with the cheese of your liking.  Finish with some Italian seasoning.

Bake for 20-25 minutes or until the crust starts to brown and the cheese starts to bubble. Let set 5-10 minutes before cutting and serving.

{ Deep Dish Sausage Pizza }

Here's a great pizza recipe, easy to throw together and the results are magnificent.

I have a family of pizza eaters, teenagers and a husband who would probably be very happy with pizza every day.  I do enjoy it myself but I get a bit tired and bored of the same old pizza delivery or even the same homemade pizza.

Sometimes we need to kick it up a notch.

What I've done in this recipe is combine my own pizza dough with a Taste of Home recipe.  I don't like to brag, but I will say that this was one of the tastiest pizzas we've ever had, thick, soft crust and a delicious flavorful topping.

Give it a try and let me know what you think.

Deep Dish Sausage Pizza

Adapted from:  Taste of Home

Homemade Pizza dough

4 cups shredded part-skim mozzarella cheese, divided
2 medium green peppers, chopped
1 large onion, chopped
1/2 teaspoon each dried oregano, basil and marjoram
1 tablespoon olive oil
1 cup grated Parmesan cheese
1 pound Jones Dairy Farm All Natural Pork Sausage Roll, cooked and drained
1 can (28 ounces) diced tomatoes, well drained
2 ounces sliced pepperoni

Transfer to a well-greased 12-in. heavy ovenproof skillet or round baking pan, letting dough drape over edges. Sprinkle with 1 cup mozzarella.
4. In a skillet, saute the green peppers, onion and seasonings in oil until tender; drain. Layer half of the mixture over crust. Layer with half of the Parmesan, sausage and tomatoes. Sprinkle with 2 cups mozzarella. Repeat layers. Fold crust over to form an edge.
5. Bake at 400° for 20 minutes. Sprinkle with pepperoni and remaining mozzarella. Bake 10-15 minutes longer or until crust is browned. Let stand for 10 minutes before slicing. Yield: 8 slices.

Pull Apart Pepperoni Garlic Knots

These were SO good.  I've been trying to use my cast iron skillet more, researching recipes and finding yummy treats to make.

I recently made a Foccaccia that was to die for, so when I saw these Garlic Pepperoni Knots, I knew my boys especially would love it, and they did.

It's so easy to make.  I adapted it slightly by using my own pizza dough and it turned out really well.

Pull Apart Pepperoni Garlic Knots

Adapted from: Serious Eats

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for drizzling
4 ounces pepperoni, cut into 1/4-inch squares
Pinch red pepper flakes
6 medium cloves garlic, minced (about 2 tablespoons)
1/4 cup chopped fresh parsley leaves
2 tablespoons minced fresh chives (optional)
1/2 cup grated Parmesan cheese, plus more for sprinkling
Flour for dusting
My Homemade Honey Pizza Dough
1/4 cup grated Pecorino Romano cheese
Pizza Sauce


Heat butter and oil in a 10-inch cast iron skillet over medium heat until butter melts and foaming subsides. Add pepperoni and cook, stirring, until pepperoni begins to crisp, about 2 minutes. Add pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Add parsley and chives and stir to combine. Transfer mixture to a large bowl and stir in Parmesan cheese. Do not wipe out skillet.

On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.

Tie each strip into a knot and transfer to bowl with pepperoni/garlic mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Transfer the knots to the skillet in a single layer. Drizzle with more olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.

When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap garlic knots. Sprinkle with Romano cheese. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.

Remove from oven and immediately brush with more extra-virgin olive oil and sprinkle lightly with more Parmesan. Serve right away with warmed sauce on the side.

Baking Powder Pizza Dough

What???

Pizza dough that is not made with yeast???  Yep.  It all started because my kids asked for pizza tonight and I didn't realize that I had run out of yeast, so I did a quick search on google and found this great recipe from Joe Macho.

Now I've never made dough without yeast and I wasn't quite sure how it would turn out, but you gotta take risks sometimes right???

I will tell you that it turned out great, it was soooo crispy and thin just like I love it.  Even better is that I never have to worry about not having yeast around if I am in the mood for a homemade pizza :)

Baking Powder Pizza Dough

Source

1 3/4 Cups Flour
1/4 Cup Olive Oil
2 Teaspoons Baking Powder
1 Teaspoon Salt
3/4 Cup Water


Sift flour, baking powder and salt into a large bowl, add the olive oil.  With a fork, stir in the oil until a crumbly mixture forms.  Pour in the water, slowly, while constantly mixing until a dough ball forms and no flour is left in the bowl.

Knead the dough on a well floured surface for 2-3 minutes.  Roll out the dough with a rolling pin as  close to the size of the pan you are going to use.

Grease the pan and transfer the dough onto it.  With a fork, poke all around the dough,  it will eliminate any bubbles that may occur when baking.

Finish off with your favorite sauce and toppings.  You can cover the pizza at this point and refrigerate until ready to use, or bake in a 500F for 12 to 13 minutes. 

So remember the Pepperoni Pizza Bread I made last year???

It was such a huge hit with the kids and hubby that I put it on the menu again for this week,  but after having seen a similar recipe on A Thrifty Mom, I decided to use her recipe but just tweak it here and there.



The result, well.....if you liked the Pepperoni Pizza one before, you're going LOVE this one.  One thing that I thought was missing from the last one was the pizza sauce, and this one has plenty of that.  YUM!

So here is the recipe adapted from A Thrifty Mom, if you click the link above it will take you to the original recipe :)

Pizza Monkey Bread

 

1 Tube Pillsbury Grands Flaky Biscuits 16.3oz
1 small tube (7.5 oz) 10 buttermilk biscuits
5 tablespoons butter 2 tablespoons to grease the pan and 3 to pour on top
Cubed mozzarella cheese
Oregano
Garlic powder
Pizza sauce
Pepperoni
Chourico
Fresh Basil

To prep your pan spread 2 tablespoons of butter on the pan then sprinkle oregano along the sides and bottom. At the top of the biscuit pull it apart, stuff the inside with 1 teaspoon sauce, cheese and toppings.



Pinch the top back together to seal it back up.



Place seam side up on it’s edge in the pan.

Now take the smaller biscuits and do the same thing.  For these I used a slice of pepperoni, a slice of chourico and some cheese.  Then place those between the big ones.

Once you have all of them stuffed, pour 3 tablespoons melted butter on top. Sprinkle a bit more oregano on top.



Bake in a 350 degree oven for 15-20 minutes till top is a rich golden brown color. Take out of oven and flip onto a serving platter.



These are really good, they didn't last but 5 minutes and there was fighting over the last piece. I can't wait to try different fillings.

Cheesy Garlic Pizza

For the past few years I have used the same pizza crust, it's one that we all enjoy and I'm kinda iffy when it comes to dough especially for pizza, if I like something I stick with it just because I fear trying something that will be a total fail.

While on Pinterest the other night, I came across this Fail-Proof Pizza Dough recipe and I thought "well, I'll try it".

I'm so glad I did because it's amazing and it's now our favorite.  I'm sure I'll still use my old recipe but this one is just too good to pass up.

The recipe comes from Lauren's Latest, and I can't wait to see what other goodies she has on her site :)



Basic Pizza Dough
yield: 2-12 inch pizzas, approximately 1 lb. of dough

Ingredients:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 tablespoon honey {or sugar}
2 teaspoons salt
2 tablespoons olive or canola oil
3 cups bread flour {give or take 1/2 cup…depending on the heat & humidity}

Directions:
In a large mixing bowl, preferably that of a stand mixer, stir yeast and honey into warm water. Sit for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking. Pour in salt, oil and half the flour and mix.

Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it it doesn’t stick to your hands.

Once you reach this stage, turn the mixer on high to knead for 6 minutes. Turn a timer on and walk away! Resist the temptation to stop earlier than 6 minutes! That seems to be the magical number. It should look something like this when it’s done!

The dough should be smooth and easy to work with. And the bowl should be clean!
Lightly grease the bowl & the dough so it doesn’t dry out, cover with plastic wrap and let it rise 1-2 hours. That’s it!



************************************



For the Cheesy Garlic Pizza, I also used Lauren's recipe for the cheesy garlic bread sticks, just tweaked it a little. I used romano, cheddar, colby and monterey jack.

Cheesy Garlic Bread Sticks
yield: 1- 12 inch pie

Ingredients:
1/2 recipe Fail-Proof Pizza Dough
2 tablespoons softened salted butter
2 cloves garlic, finely minced
1/4 cup grated parmesan cheese {use the real stuff!}
1/4 pound grated mozzarella cheese
{salt & pepper, if desired}

Directions:
Preheat oven to 500 degrees with pizza stone inside. {If you don’t have a pizza stone, use an upside down cookie sheet}



Mix butter and garlic in a small bowl and set aside.

Spread pizza dough out into a 12-inch circle on parchment paper. {This makes it easier to transfer to the pizza stone.}

Spread the butter and garlic mixture over dough



and top with parmesan and mozzarella cheeses.



Top with a light sprinkling of salt and pepper, if desired. {That step is totally optional!}

Thin Crust Pizza dough

I love a good thick crust but there are times that nothing but a flaky thin crust will do, especially if I'm having veggie pizza.

I had a bit of a hard time finding a recipe I liked but once I did, I always go back to it.  I don't have a recipe of my own, I just tried a few things until I found one I liked, but I am going to give you the recipe to the Thin Crust from The Kitchn because it's the most similar to mine, matter of fact it's pretty much how I make mine :)

 

Home-made Thin Crust Pizza

Makes 2 pizzas

3/4 cups (6 ounces) of water
1/2 teaspoon of active-dry yeast (if using instant yeast, you don't need to dissolve it during the first step)
2 cups (10 ounces) unbleached all-purpose flour
1/2 tsp salt

About 30 minutes to 1 hour before baking, pre-heat your oven to 500 degrees. If you have a baking stone, put it on a rack in the lower-middle part of the oven.

In a small bowl or liquid measuring cup, heat the water until it feels barely lukewarm when you test it with your finger (if the water is so hot that you can't leave your finger in it, wait for it to cool down). Add the yeast to the water and use a fork or whisk to stir it into the water. Set this aside for a few minutes and allow the yeast to dissolve. It's ok if the yeast doesn't bubble, but it should be entirely dissolved and the mixture should look like thin miso soup.

Measure out the flour into a large mixing bowl. Add the salt and use your hand or a whisk to combine.

Make a well in the center of the flour and pour in the water-yeast mixture. Use your fingers or a wooden spoon to combine everything together.

When it comes together into a cohesive ball, turn it out onto the counter along with any extra flour in the bowl that hasn't yet gotten worked in.

Knead the dough until all the flour is incorporated and the dough is smooth and elastic to the touch--about five minutes.The dough should still feel moist and slightly tacky. If it's sticking to your hands and counter-top like bubble gum, work in more flour one tablespoon at a time until it's smooth and silky.

Use a bench scraper to divide the dough in two.

Shaping the Dough:

Tear off two pieces of parchment paper roughly 12-inches wide. Work one piece of the dough in your hands and form it into a large disk. Lay the disk of dough on the parchment paper.

Working from the middle of the dough outwards, use the heel of your hand to gently press the dough outward until it's about 1/4 of an inch thick or less. You can also use a rolling pin for this part. We like to make free form pies, but if you'd like a circular pie, you can trace a large circle on the back of the parchment to use as a guide.

Repeat with the second piece of dough.

Note: The dough will stick to the parchment paper, making it easier for you to roll out. You'll bake the pizza right on the parchment paper. As it cooks, the dough will release from the parchment, and you can slide the paper out before serving.

Topping and Baking the Dough:

Spoon a few tablespoons of sauce into the center of each pizza and use the back of a spoon to spread it out to the edges. Pile on all of your toppings except the cheese.

Using a bread peel or the backside of a baking sheet, slide your pizza (still on the parchment) onto the baking stone in the oven. If you don't have a baking stone, just bake it right on the baking sheet.

Bake for about 5 minutes and then rotate the pizza 180-degrees (most ovens have 'hot spots' your pizza will bake unevenly if it's not rotated). Bake for another 3 minutes and then sprinkle the cheese over the top. Bake for another 2-3 minutes until the edges are golden brown and crispy.

Remove your pizza from oven and let it cool on a wire rack. At this point, you can slide the parchment paper out from under the pizza. Repeat with second pizza.

Let both pizzas cool for about five minutes (we know--it's hard to wait!) and serve.

Crazy Pizza Bread

The first thing that came to my mind when I saw this recipe was "WHY didn't I think of that?".

The picture itself made me drool and I knew that I had to make it, there's no way my kids would ever forgive me if I didn't and honestly, kids and pizza go together like beer and brats or peanut butter and jelly.

So here's a super quick, easy, DELICIOUS meal to throw together.  I'm thinking this would be perfect for sleep overs and get togethers with friends and family.

Crazy Pizza Bread

Credit:  The Ivory Hut

1 teaspoon yeast
3/4 cup warm water
1 2/3 cups all-purpose flour
1 teaspoon kosher salt
1/2 cup Lindsay Chopped California Ripe Olives or 1/2 cup Lindsay Large Pitted Black Ripe Olives, sliced
1 1/2 cups favorite toppings, chopped
8 oz. shredded mozzarella cheese
1 tablespoon olive oil

Sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour and salt. Mix (using a mixer, spoon, or your hands) just until it comes together. Add in the olives and toppings and combine well.

Dough will be tacky, but feel free to dust with a bit more extra flour if it feels too tacky. Let rise for about 1 hour, then put in the refrigerator for another hour.

Take the dough out of the refrigerator and flour a Silpat or waxed paper. Roll out into a rectangle about 11×17”. Sprinkle cheese over top. Then, using the Silpat or paper, fold along the long side, like an envelope. Seal sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees. Let oven stay at 450 degrees for 20 minutes.

Bake the bread, either on a pizza stone or baking sheet, for 25 to 30 minutes, until golden brown. About 3 minutes before taking it out, lightly brush the top with olive oil and let it finish baking.

Let rest on a wire rack to cool slightly before slicing.

It was gobbled down by the family, multiple compliments on how good it was and has been requested for tomorrow again.  My husband actually asked me to make him one to take in to work as well.

HUGE THUMBS UP!

Pizza Cheese Breadsticks

Super easy to prepare using my Honey Pizza Dough, but filled with cheese and Italian spices.

SO good dipped in Pizza Sauce.

Pizza Cheese Breadsticks

1 Honey Pizza Dough recipe (but add a bit of garlic powder to the dough when making)
Italian Seasoning to taste
Sliced Cheddar Cheese (you can use Shredded too)

Roll the dough out to an oval or rectangle shape then drizzle with olive oil....spread it over the entire surface

sprinkle with Italian Seasoning

On one half of the pizza lay your cheese slices. I just cut up some from a block of Cheddar cheese I had and as you can see they don't exactly look pretty, but it doesn't matter, they will all melt into a gooey yummy goodness

Fold over and pinch sides to seal

Bake at 450 degrees for 20 minutes or until golden brown

Bubble Pizza

When I first tried this recipe, a couple of years ago, I wasn't quite sure what to think, I mean I knew my kids love pizza but I was afraid that if I messed with the traditional way, they would not be impressed. 

BUT, I'm pretty lucky, my kids love anything to do with pizza and this recipe is so versatile that you can adjust it to their liking. So here you go, a different way of presenting pizza to the kids....let me know what they think. 

BUBBLE PIZZA

 

3 (7 1/2 oz.) tubes of refrigerated buttermilk biscuits, quartered 

14 oz jar spaghetti sauce, divided 

3 c. shredded mozzarella cheese, divided (I use a mix, whatever I have on hand) 

1 clove garlic, minced (I use half a teaspoon of the jar minced garlic) 

 

Optional: sliced pepperoni, sliced mushrooms, onion, ham, sausage or pineapple Place biscuit pieces in a large mixing bowl; add half the spaghetti sauce, 2 cups cheese and garlic.

 

 

Mix until biscuit pieces are well coated; spread in a greased 13"x9" baking pan. Pour remaining sauce on top; add any optional toppings. Sprinkle with remaining cheese; bake at 350 degrees for 40 to 45 minutes.