Italian Bread Mini Loaf Pizza Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella.
• Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.)
• Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano.
• Sprinkle the chile flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately.

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.

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!!

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.

Steps:

• To make dough: In a large bowl, mix the flour, yeast, and salt. Add water and stir until blended (the dough will be very sticky). Cover with plastic wrap and let rest for 12 to 24 hours in a warm spot, about 70 degrees.
• Place the dough on a lightly floured work surface and sprinkle the top with flour. Fold the dough over on itself once or twice, cover loosely with plastic wrap, and let rest for 15 minutes.
• Shape the dough into 3 or 4 balls, depending on how thick you want the crust. Generously sprinkle a clean cotton towel with flour and cover the dough with it. Let the dough rise for 2 hours.
• To make sauce: Blanch tomato for 5 seconds in boiling water and quickly remove. Allow to cool to the touch. Peel the skin with your hands and quarter the tomato. Remove the jelly and seeds, and reserve in a strainer or fine sieve. Strain the jelly to remove seeds, and combine resulting liquid in a bowl with the flesh of the tomatoes. Proceed to crush the tomatoes with your hands. Add salt and olive oil and stir.
• To make pizza: Place pizza stone on the middle rack of the oven and preheat on high broil. Stretch or toss the dough into a disk approximately 10 inches in diameter. Pull rack out of oven and place the dough on top of the preheated pizza stone. Drizzle 5 generous tablespoons of sauce over the dough, and spread evenly. Try to keep the sauce about ½ inch away from the perimeter of the dough. Break apart or slice the buffalo mozzarella and arrange over the dough. Return rack and pizza stone to the middle of the oven and broil for approximately 6 minutes. Remove and top with basil, olive oil, and salt.

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.