Pizza Bread

So, this pizza bread is one of my favorite recipes. I found it in Family Fun a few years back and its great, a kid pleaser. But this time I cheated. I always hear on Food Network, buy dough from your local pizza parlor, but I never do. So this time I tried it. It worked out so well that I may never make it again. It was less than $2 a piece and so much easier. However, I will include the whole recipe because it is so great. I start the marinara sauce when I put the bread in the oven and it's a great compliment to the bread.

Easy Pizza Dough
1 1/4 cups warm water (105° to 115°)
1 package active dry yeast
1 teaspoon sugar
2 teaspoons olive oil or vegetable oil
1 1/2 teaspoons salt
3 to 3 1/4 cups unbleached all-purpose flour

Filling:
2 to 3 teaspoons dried basil
1/4 pound thinly sliced pepperoni
1 1/2 to 2 cups grated mozzarella

1. Prepare the dough by measuring the water into a large mixing bowl and then sprinkling the yeast over it. Once the yeast starts to dissolve, add the sugar and oil and whisk the mixture to blend it. Set the bowl aside for 5 minutes.
2. Stir the salt into the yeast mixture. Add 2 cups of the flour and beat it in well with a wooden spoon. Add the rest of the flour 1/4 cup at a time, beating well each time, until the dough is firm and no longer sticky. Then scrape the dough from the bowl onto a flour-coated work surface. Knead the dough for about 7 minutes, until it's springy and supple. Place the dough in an oiled medium-size mixing bowl, turning it over once to coat the top and bottom. Cover the bowl with oiled plastic wrap and set it in a warm spot until the dough has doubled in bulk, about 1 hour.
3. Punch down the dough several times with your fist, then turn it out onto a floured surface and knead it for 1 minute. Cover the dough lightly with oiled plastic wrap and let it rest for about 10 minutes.
4. If you bought your dough you will start here: Dust a large baking sheet with fine cornmeal to keep the dough from sticking. With floured hands, start pressing the dough into a large square. Switch to a rolling pin and roll the dough into a 12- by 14-inch rectangle. If the dough springs back when you're rolling it, let it rest for an extra 2 or 3 minutes. Keep your rolling pin floured so the dough doesn't stick to it. Lightly brush the surface of the dough with water, then, with dry hands, sprinkle the basil over the dough. Arrange the pepperoni in long rows over the entire dough, except for a 1-inch border on all sides. Then sprinkle on the cheese. Starting at the long edge closest to you, roll up the dough snugly like a carpet. Tightly pinch together the dough along the seam to seal it, then pinch the ends closed and tuck them under. Transfer the log onto the baking sheet seam down and loosely cover it with oiled plastic wrap. Let the dough rest for 15 minutes in a warm spot while you heat the oven to 400°. 9. Remove the plastic and bake the loaf for about 35 minutes, until it's dark and crusty on all sides. Slide the bread onto a wire rack and let it cool for at least 20 minutes before cutting it into thick slices. Serve warm, with marinara sauce on the side for dipping. Makes 6 to 8 servings.

Easy Marinara Sauce

2 tablespoons olive oil or vegetable oil

1 cup finely chopped onion

1 clove garlic, minced (or1/8 tsp. garlic powder)

1 28-ounce can crushed tomatoes in puree

1/2 teaspoon each dried basil and oregano

1 teaspoon sugar

1/4 teaspoon salt, plus more to taste

Pepper, to taste

Heat the oil in a medium-size saucepan. Stir in the chopped onion and sauté it for about 8 minutes, until translucent. Stir in the garlic and sauté for another 30 seconds. Stir the remaining ingredients into the pan, then cover the sauce and bring it back to a simmer, stirring occasionally. Cook the sauce for about 10 minutes, stirring often. Add more salt and pepper to taste. Makes about 4 cups.