Italian Bread Mini Loaf Pizza Recipes

ITALIAN BREAD MINI-LOAF PIZZA

Steps:

• 1. Slice the loaves of Italian bread, in half, the long way trying to cut the loaves equally in half like you would to make garlic bread.
• 2. Set the four pieces on bread cut side up on a 16" pizza pan or large cookie sheet. Move the oven rack up the 2nd from the top level in an electric oven. Slide the pizza pan in, and turn on the broiler element on the HI setting. It doesn't take long to toast the bread, mine was toasted with edges turning golden and middles dry to touch in about 4 minutes. Remove from oven.
• 3. Return the raised oven rack back to it's lower location, mine was back to the 4th level from the top. Set the oven to pre-heat at 375.
• 4. I spread a thin layer of Alfredo sauce on all 4 pieces of bread. Set aside on the pizza pan after placing a layer of pepperoni on each piece of bread.
• 5. In a medium mixing bowl, combine the rest of the topping ingredients, and add just enough Alfredo sauce to coat the mixture, then mix in about 1 cup of the pizza cheese. Divide this mixture evenly over the 4 pieces of bread as you pat it flat gently to evenly cover the bread.
• 6. Roughly divide the remaining shredded Pizza cheese over all four pizzas.
• 7. Return the pan to the pre-heated oven, and bake 10 minutes, or until the cheese is melted without burning the edges of the bread.

MOM'S ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

ITALIAN MINI LOAVES

Steps:

• In a large bowl, combine 3/4 cup flour, sugar, yeast, garlic salt, Italian seasoning and parsley. In a saucepan, heat milk, water and 1 tablespoon butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in 4 tablespoons Parmesan cheese and enough remaining flour to form a soft dough; beat until smooth. , Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 15 minutes., Punch dough down. Turn onto a lightly floured surface. Divide into thirds; shape into loaves. Place in three greased 5-3/4x3x2-in. loaf pans. Cover and let rise until doubled, about 25 minutes. , Melt remaining butter; brush over dough. Sprinkle with remaining Parmesan cheese. Bake at 350° for 20-25 minutes or until golden brown. Remove from pans to wire racks.

FRENCH BREAD FREEZER PIZZA LOAF

Steps:

• 1. Brown meat, then add the other ingredients.
• 2. Spoon filling into loaf that has been sliced; if freezing, wrap in foil and put in plastic bag of later use.
• 3. Bake at 350 degrees for 8 to 10 minutes. If frozen, bake for about 20 min or until bread is crispy and filling is heated through.
• 4. **** This can be altered to use with pepperoni, veggies, and any type of cheese including velveta. My Dad hated velveta so my mom never made it that way. If adding other items, reduce meat to 1/2 lb. of each. **** In my picture, I sliced bread on top because of how the loaf was baked. It was presplit on top and would not have worked with split on side.

ITALIAN PIZZA BREAD

Steps:

• Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.

ITALIAN BREAD BAKED ON A PIZZA STONE

Steps:

• Place flour, brown sugar, warm water, salt, olive oil and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
• Place pizza stone in oven and preheat to 375 degrees F (190 degrees C). Oven must be preheated at least 30 minutes before baking.
• Deflate the dough and turn it out onto a lightly floured surface. Form dough into two loaves. Place the loaves seam side down on a cutting board generously sprinkled with cornmeal. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
• In a small bowl, beat together egg and 1 tablespoon water. Brush the risen loaves with egg mixture. Make a single long, quick cut down the center of the loaves with a sharp knife. Gently shake the cutting board to make sure that the loaves are not sticking. If they stick, use a spatula or pastry knife to loosen. Slide the loaves onto the pizza stone with one quick but careful motion.
• Bake in preheated oven for 30 to 35 minutes, or until loaves sound hollow when tapped on the bottom.

HOMEMADE PIZZA (ITALIAN BREAD PIZZA)

Steps:

• 1. Preheat oven to 375 degrees. Slice Italian loaf in half lengthwise. On a cookie sheet, cut side up, spread evenly the pizza sauce on both halves. Use as much as you like. Some prefer more than others... Top with the shredded cheese. Use plenty! Using an 8 ounce package, you will have enough. Spread out to within half an inch of the edge of the bread.
• 2. Then top with the toppings of your choosing. In the photo, I used Canadian Bacon, Pepperoni, chopped onion and chopped golden sweet bell pepper. But you may add whatever you prefer. Get creative! :-)
• 3. Place in the oven (center rack) and bake for about 30 minutes. Then increase heat to 425 degrees and bake an additional 10 minutes, or until your pizza is as browned as you like it. Remove from the oven, slice and serve! Serve with crushed red pepper and grated parmesan cheese (optional). Bon'Apetit' Y'all!!

ITALIAN BREAD CREAMY PESTO PEPPERONI PIZZA

Steps:

• Place one oven rack in upper-third of the oven, and the second oven rack on the lower third.
• Heat oven to 450°F (regular or convection air-bake).
• Half each loaf lengthwise, then crosswise to make 8 pizza crusts.
• In a bowl combine ricotta, pesto, Parmesan, salt and pepper.
• Spread on the bread crusts.
• Sprinkle the olives on top of the ricotta.
• Top with pepperoni slices.
• Top with shredded mozzarella cheese.
• Place 4 pizzas on one baking sheet and the other 4 on another baking sheet.
• Place on sheet on one rack and the other on the other rack.
• Bake for about 10-12 minutes (the cheese should be well melted).
• Cool for about 5 minutes.