One of the items I have in the refrigerator at all times over the past 6 weeks is a bucket with artisan bread dough. I've posted the Artisan Bread recipe previously in 2019 (here). The version I'm doing now is half the size though - I just throw 3 cups of flour in the food-safe bucket along with about 1/2-1 teaspoon yeast, a teaspoon or so of salt and sometimes throw in a teaspoon of sugar. To this I add 1 1/2 - 2 cups hot water and stir. I pop the top on and put it in the refrigerator to make a fresh loaf of artisan bread the next day. (I'll post this soon... but back to the pizza bread...).
Today I pulled out the dough bucket and started to pull it apart into pieces. To those little rounds of dough, I added 1 stick (1/2 cup) of butter mixed with about 6 cloves garlic, minced.
I added a cup of homemade pizza sauce from the freezer, a handful of pepperoni (about a cup), a teaspoon of oregano and added about 1 1/2 cups shredded mozzarella cheese.
Stirred to mix, let it raise for a bit while the oven preheated to 375. I baked it for about 45 minutes, turned off the oven and left it for about 10 minutes before taking it out. I let it sit for about 10 minutes before I dug into it. Yum.
(Note: Use a bundt pan for easier baking of all pull-part breads, monkey bread, etc. as you don't have to worry about the center getting 'done' that way. I was too lazy to get the bundt pan out of the tallest cupboard this time...).
Bread Dough - from scratch, pantry items
Pepperoni - freezer
Pizza Sauce - homemade (from freezer)
Oregano - cupboard
Mozzarella Cheese - (freezer)
