Bread Knot Pizza
INGREDIENTS
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1 cup warm water
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1 tablespoon instant dry yeast
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2 cups all purpose flour
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1 teaspoon sugar
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3/4 teaspoon salt
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3 tablespoons olive oil
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1 cup marinara sauce
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1 cup mushrooms
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1.5 cup pepperoni
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2 cups shredded mozzarella
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1tsp Oregano
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Chef Stone's Secret Spice™️
METHOD
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Pour 1 cup warm water into small bowl; stir in yeast. Let stand until yeast dissolves, add sugar and let stand, about 5 minutes.
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Brush large bowl lightly with olive oil. Mix 2 cups flour, and salt in bowl. Add yeast mixture and 3 tablespoons oil; knead until dough forms a sticky ball. Transfer to lightly floured surface. KNEAD dough until smooth. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with plastic wrap and let dough rise in warm draft-free area until doubled in volume, about 30min PUNCH down dough.
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Heat oven to 180 degrees
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Roll out dough; separate into breadsticks. Twist and tie each breadstick into a “knot-like” ball; place in lines baking tray.
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Bake for 10 mins
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Transfer bread knots to casserole dish, brush with oil and top with layers of marinara sauce, mushrooms, pepperoni and season.
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Cover with mozzarella
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Transfer back to oven and bake till cheese melts