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One Loaf, Five Pizzas

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The five-year old in me still loves pizza, so it's no surprise that pizza is a frequent guest on our dinner menu. With it being such a regular visitor, I've found some ways to speed up the baking process and spice up its style. Enter my "one loaf, five pizzas" invention. These pizzas all are quick to bake, quick to clean up, and quick to disappear. Take a gander at these recipes, all which start out with the same amazing frozen bread loaf.


The frozen bread loaf is an often-overlooked ingredient, but it's probably one of my favorites. If you have your perfect pizza dough recipe, you likely won't need this. As for me, I haven't found that perfect recipe, the ready-made dough from the store doesn't taste all that great, and when I want pizza, the last thing I want to do is wait for bread dough to rise.

What to do: At the store in the frozen section you can usually find a pack of 5 loaves of frozen bread dough. I normally purchase white, but the wheat is great as well. When you know you'll want to make pizza in the next few days, just take one of the loaves out and put it in an 8x8 glass pan. Cover the pan with saran wrap and leave it the fridge. Over the next day or two it will rise, perfect for you to roll into your dough (if you forget to put in the fridge you can also follow the directions for quick rise on the package). From here on out we'll be talking about each individual pizza (see below for the general overview).
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THE PIZZA LOAF
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The pizza loaf has become the husband's favorite pizza treat. Preheat the oven to 375 and roll the dough into a rectangle. Put the cheese and toppings on the pizza--do not put sauce on, it becomes quite messy and takes longer to cook (clearly I've tried both ways and find this way a lot easier). Fold the left side of the pizza into the middle (long ways), then the right side of the pizza into the middle (long ways). When you're done folding, your pizza will be the same length, but one third the width. Press the dough on the sides together and the dough the long way together so that you don't have any holes. Then cut a few slices on the top of the loaf for some breathing room (pizza likes to breathe too). For a finished look you can beat up an egg and paint the top to give it a nice glaze. Then sprinkle some parmesan over the crust and pop it in the oven for 20-25 minutes. Heat up some of your favorite sauce and serve it with your pizza slices.

THE PIZZA ROLL
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Pizza rolls are similar to the pizza loaf, but are fun to eat since they're shaped like a cupcake. Preheat the oven to 400 degrees and roll the dough out into a rectangle. Put on the cheese and toppings (again, no red sauce for this one). Roll up your pizza jelly roll style, starting on the long end and rolling towards the other long end. Spray 18-20 muffin tins with butter spray. Then cut the rolls about 1 inch (so they are barely under the muffin tin height. This gets a little messy dependent on your ingredients, but it'll all work out in the end. Cook in the oven for 10-15 minutes, until the dough is slightly browned. Let it cool and serve it with some heated up pizza sauce. Yum!

THE DEEP DISH PIZZA PIE
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This has got to be my favorite of the bread loaf pizzas. Preheat the oven to 375. Then you need to separate your dough into two balls, one bigger than the other (one's the bottom and sides of the pie, the other is the top). Roll out your balls into two circles. Get out your springform pan (8inch) and spray/grease it. When your dough circle is large enough drape it into the pan so the dough is going up the sides. Put some cheese on the bottom, then some delicious toppings, more cheese, more toppings, and then put your smaller dough circle on the top. Connect the two dough pieces with a raised crust. Then pour some of your favorite red sauce on the top (which should not penetrate your crust barrier). Pop it in the oven for 35-30 minutes and await your delicious pie!

THE BUBBLE PIZZA
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Bubble pizza was a fun recipe I learned in college from a roommate, but it traditionally requires biscuit dough instead of bread dough. I personally think it tastes better with bread dough, but feel free to also try this recipe with any unused biscuit dough sitting around. Roll your dough into a long snake (just to make cutting easier, this is something kids can easily help with as it doesn't need to be perfect). Spray or grease a 9x13 pan to prevent sticking. Then cut up your bread into small pieces and scatter them around the pan, leaving spaces between the dough. Add your toppings (non-cheese) and bake in the oven for 20 minutes. Then take it out of the oven, pour your red sauce and cheese over the top, and bake for another 5-10 minutes (this allows the bread to cook without getting soggy and prevents your cheese from burning).

You can put all of the ingredients in at the same time (as I did in the pictures), but it'll take another 10-15 minutes of baking time because the red sauce slows down the bread baking process. If you use this longer baking time, be sure to cover your pizza with tin foil to prevent the cheese from burning.

THE TRADITIONAL PIZZA
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I'm fairly certain you can guess how the traditional pizza works. You roll out the dough (with some flour for ease of rolling). Add some red sauce, add some cheese, add your toppings. Then pop it in the oven for 15-20 minutes. I usually preheat the oven to 400-425 for the traditional because I like a crispier crust.

So these are the "one loaf, five pizzas" I've been using at home. I think they're all very tasty, and I hope you do too! Feel free to tweak these recipes, or use unique ingredients like chicken, alfredo sauce, or BBQ fixings. You can also spice up the pizza crust by adding different seasonings. The sky's the limit!

3 comments:

Sara said...

Thank you to the shrink! This is the yummest pizza tutorial i've seen online! Im trying the bubble one tonight!

fitchick said...

lol! I want pizza nooooww! totally making one for dinner! thx!

shrink said...

Thanks Sara and fitchick! I'm glad you both liked these and found the tutorial helpful. Let me know how it goes! I seriously love these pizzas, you can come up with way fun toppings as well (I think husband's favorite was artichoke hearts and pepperoni; mine is sausage, mushroom, pineapple--weird but good).

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