Maybe a year ago, or so, a new restaurant opened up near my work. We had it for dinner at work one night and it was really good. So I talked my friend Kelly into going there with me about 6 months ago for girls night. We loaded up on their fantasticly creamy mac and cheese and split an order of their pizza bread. It was to die for. I’ve been back several times in the last 6 months and I order it every time. It never disappoints. I thought I’d try to recreate it at home and this is what I’ve come up with. While not quite as good as the restaurants version (when is it ever, really?), this comes pretty darn close and satisfies a very strong craving!
To start, I make a batch of my favorite homemade pizza crust…
Sprinkle some dry yeast on top of warm water and set aside.
In the bowl of your mixer, combine flour and salt.
With the paddle attachment set on slow speed, drizzle in some olive oil and mix just until it’s combined with the flour.
Then pour in the yeast/water mixture.
Mix until it’s all combined and a sticky dough forms. Grease another bowl with some olive oil and place the dough into the bowl, toss to coat the dough with oil. Cover tightly with plastic wrap and stick it in the fridge. Now this is where your willpower is tested. Ideally you should let the dough sit for a few days, but if you can’t hold back, just let it sit for a couple hours.
When you’re ready to get cooking remove the dough from the fridge and separate into two halves. Using your hands pull and stretch the dough out until it’s thin. (Please note that in this picture, this is way to thick! I wasn’t planning ahead and didn’t leave myself enough room to spread out the two crusts. I’ll show you the difference later.) Place onto a greased baking sheet and shape into a rectangle.
In a small bowl, combine some melted butter and olive oil. I didn’t really measure how much I used but I would guess it was about a 1/2 stick of butter and maybe 1/4 to 1/3 cup oil. Brush mixture onto crust.
Cover half with some pepperoni and mozzeralla cheese.
Carefully fold the other half over the top and press edges with a fork to seal.
Brush more of the olive oil/butter mixture on top. The sprinkle with some parmesean cheese and oregano.
Pop it into a pre-heated oven and bake it for about 20 minutes, or until the top is golden brown.
Using your pizza cutter, cut it into slices. Remember how earlier I said the dough was too thick? I know it’s kind of hard to tell, but you can see that the one in front is nice and thin, and the one in back is thicker. You want it to be thin. The one in the back is way too bready.
This was my first attempt at making this and I really was impressed at how it turned out. You should definitely give it a try. It’s a great appetizer or snack, but it’s also hearty enough to be a meal. Or of course you can be like Kelly and I and eat it as a side dish with your mac and cheese!
Whichever course you choose to eat it at, it’s tasty! Make it soon!
here’s the printable for the pizzacrust