Iowa State Fair Pizza Bread Food

PESTO PIZZA BREAD

Steps:

• For Sauce.
• Combine first 6 ingredients in processor or blender and puree, stopping machine as necessary to scrape down sides of container; pour into bowl.
• Stir in cheeses, cover and refrigerate.
• (Flavor is better if cheeses are grated and added just before using.).
• For Bread.
• Grease two 14-inch pizza pans or heavy bottomed baking sheets and sprinkle with cornmeal.
• Oil large mixing bowl and set aside.
• Pour 2/3 cup warm water into another large bowl.
• Add yeast and sugar and stir until disolved.
• Let mixture stand until foamy, about 10 minutes.
• Stir in remaining water with olive oil and salt.
• Mix in about 5 cups of flour, 1 cup at a time, beating well with wooden spoon after each addition, until dough comes away from sides of bowl.
• Sprinkle work surface with 1/2 cup remaining flour.
• Turn dough out onto surface and knead until dough is smooth, shiny and elastic, about 10 minutes.
• Transfer dough to oiled bowl, turning to coat all surfaces.
• Cover with towel and let stand in warm draft-free area until doubled, about 1 1/2 hours.
• Punch dough down, turn out onto floured surface and knead briefly into ball.
• Return to bowl, cover with towel and let stand in warm, draft-free area until doubled again, about 1 1/2 hours.
• Punch dough down;.turn out onto lightly floured surface.
• Divide dough in half;roll or pat each half into 14-inch circle.
• Transfer to prepared pans.
• Pinch up edges of dough to form shallow rim.
• Brush twice with egg mixture.
• Divide Pesto Sauce evenly between crusts.
• Let stand in warm, draft-free area for approximately 30 minutes.
• Preheat oven to 400 degrees.
• Bake until crusts are golden brown,about 20 to 30 minutes.
• Let stand 5 minutes before cutting into wedges.
• Bread may be wrapped in foil and refrigerated for several hours after baking and cooling. To reheat, sprinkle with a little water, wrap in foil and warm in 400 degree oven for 10 minutes.
• For variations,arrange slices of Fontina, Bel Paese, mozarella or provalone cheese over Pesto Sauce before baking.

PIZZA PLEASURE BREAD

Steps:

• Use stick pepperoni and dice into 1/4" chunks I put pepperoni slices into my food processor and pulse.
• As with all cheese breads, loaf appearance will be unusual due to the moisture of the cheese -- a small price to pay for great taste! This bread can be made with the regular and rapid bake cycles.
• Use romano cheese with parmesan use italian herbs instead of oregano add bell pepper flakes

BRAIDED STUFFED PIZZA BREAD

Steps:

• Heat oven to 400°F Spray cookie sheet with cooking spray. Unroll dough on cookie sheet, forming 14x11-inch rectangle.
• Spread garlic and herb cheese lengthwise down center 1/3 of rectangle to within 1/2 inch of short ends. Top with Canadian bacon, pepperoni, mozzarella and Parmesan cheese.
• With scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Alternately cross strips over filling. Fold ends under to seal.
• In small bowl, mix egg yolk and water until well blended. Brush over dough; sprinkle with poppy seed.
• Bake 11 to 16 minutes or until golden brown. Cut into crosswise slices. Serve with pizza sauce.

IOWA STATE FAIR PIZZA BREAD

Steps:

• Place ingredients in bread machine pan in order specified by manufacturer. Set for white, light crust.