Pizza Babka Recipes

Steps:

• On a lightly floured surface, roll the pizza dough into a large rectangle approximately 18 inches by 12 inches.
• Spread the pizza sauce in a very thin layer all over the dough, leaving a 1/4-inch border of clean dough along the top and side edges.
• Scatter the Parmesan evenly over the sauce. Layer the pepperoni slices evenly over the Parmesan. Scatter the grated mozzarella over the pepperoni.
• Beginning at the bottom edge, roll the dough up like a jelly roll toward the top, taking care to roll as tightly as possible. When you reach the top clean edge of the dough, pinch together at the seam to seal closed. Transfer the dough to the refrigerator to firm, 15 to 20 minutes.
• Oil a 9-by-5-inch loaf pan. Split the dough in half lengthwise, exposing the striped insides. Carefully lift up one half and lay it across the other half so the two pieces form an X. Working from the center out, twist each end until the two loose ends meet. Lift the twisted dough into the loaf pan, then cover with plastic wrap and let rise until nearly doubled in size, about 1 hour.
• Position an oven rack in the center of the oven and preheat to 350 degrees F.
• Brush the top of the babka with olive oil and sprinkle with Parmesan. Bake until golden brown, 40 to 50 minutes. Rest on a rack 15 minutes, then transfer the babka from the pan to the rack and let rest another 15 minutes before slicing.

Steps:

• Place the flour into the bowl of a stand mixer. Add the sugar and yeast to one side and the salt to the other side. You don't want the salt to touch the yeast because it'll kill it. Stir together with a wooden spoon. Make a well in the center and add the water, milk and eggs. Give it a stir to roughly combine everything. Then attach to your mixer and knead on moderate speed with the dough hook until the dough comes together, about 5 minutes. Slice the butter and add to the dough, one piece at a time, mixing well after each addition. Once all the butter has been added, continue kneading until the dough is smooth and elastic, about 5 minutes longer.
• Grease a large bowl with a small amount of olive oil, butter or cooking spray. Shape the dough into a ball and place into the greased bowl, turning it over to coat both sides. Cover loosely with plastic wrap and a damp kitchen towel. Allow to rise until doubled in size, about 1 to 1 1/2 hours.
• Once the dough is ready, transfer to a floured work surface. Divide in half and keep one half covered. Working with one piece at a time, roll out to a 10x14-inch rectangle. Brush the dough with half of the tomato paste. Then top with half of the pepperoni, pickled jalapeños, mozzarella and parmesan. Starting from the short end, roll into a tight log, pinch the seam to seal it. Use a sharp knife to cut the dough in half, lengthwise; revealing all of the layers.
• Position the halves so that the layers are facing up. Pinch the two halves together at one end, then twist around each other, creating a spiral or braid. Pinch together at the other end. Carefully transfer the loaf into a grease loaf pan. If the loaf is a little too long for the pan, just smoosh it a little on either end to make it fit. It doesn't have to be perfect. Repeat with the second piece of dough.
• Cover both pans loosely with plastic wrap and a damp kitchen towel. Allow to rest until doubled in size, about 1 hour.
• Preheat oven to 350°F.
• For the topping: Melt the butter in a small saucepan over low heat. Add the garlic, Italian seasoning, dried basil, pepper flakes, salt and pepper and cook for about 5 minutes.
• Once the loaves have risen, brush them with some of the garlic herb butter. Sprinkle with a bit of parmesan and bake until golden brown and a skewer inserted in the middle comes out clean, about 45 to 55 minutes. Let the loaves cool for about 20 minutes before running a knife along the sides and removing from the pans. Brush with the remaining herb butter before slicing. Serve warm with pizza sauce.