Pull-Apart Pizza Bread

This bread would be delicious to have with an Italian meal, for an afternoon snack, or part of a quick lunch. It tastes just like pizza but is made with prepared refrigerated biscuit dough. The fun part is pulling off the individual pieces, especially while it’s still warm.

I made this with my son yesterday after seeing the recipe in his children’s magazine. We put the bread on the dinner table and loved tearing the pieces off. There was one piece left over, but it didn’t last very long after dinner.

1 cup shredded mozzarella cheese
1/3 cup pizza sauce
1 12-oz. can refrigerated biscuit dough*
3 Tbsp. butter
1/2 cup chopped red pepper
1 tsp. dried oregano


Grease a 1-quart Bundt pan or angel food cake pan with butter or nonstick cooking spray. Heat the oven to 350F/175C degrees.

Sprinkle 3 Tbsp. of the cheese and 1 1/2 Tbsp. of the sauce around the bottom of the pan. Separate the biscuits from each other and tear each into three pieces.

Place the butter in a small microwave-safe bowl and melt in the microwave. Dip half the biscuits in the melted butter and put them into the pan. Sprinkle the remaining cheese and sauce, bell pepper, and oregano on top.

Slightly stretch apart the remaining biscuit pieces, dip into the butter, and add them to the pan.

Bake for 20-25 minutes or until browned. Remove from oven and let cook 5 minutes on a rack. Remove from pan and place, inverted, on a serving plate.

*For those not in the United States, you’ll have to substitute a homemade biscuit dough for the canned, refrigerated kind. Do a search for “Southern buttermilk biscuit recipe” to find one. I have not made this one, but I love Southern Living magazine, and the recipe is probably good. Complete the recipe through Step 2, then weigh the dough and use only 12 ounces of it. Then divide in half and just pinch off large chunks to proceed with the pizza bread recipe.



Fennel Seed Bread

I got this recipe from an Estonian food blog (http://nami-nami.blogspot.com/), which in turn got it from a Swedish baker. It’s delicious, and what a nice change to use yeast and such basic ingredients in a recipe again! Mine didn’t rise as high as hoped, but I’ll try to fix that next time. I also used two tablespoons of fennel seed instead of the two teaspoons called for below. I recommend it.

25 grams fresh yeast
1 Tbsp. honey
400 ml tepid water
1 tsp. salt
2 tsp. fennel seeds
4 1/4 cups plain flour

Crumble the yeast into a large bowl, add honey and stir with a wooden spoon until combined. Add tepid water and stir until everything is dissolved.

Add the salt and fennel seeds and most — not all — of the flour. Stir until combined, adding more flour if the dough is too wet. You may need to knead the dough by hand toward the end.

Cover the bowl with a clean towel or clingfilm and let dough rise in a warm, draft-free place about one to two hours, until double in bulk.

Punch down dough. Divide it into two equally sized pieces. Put a little flour in your hands and, on a lightly floured surface, form each dough piece into an oblong loaf.

Line a baking sheet with a parchment paper and lift the dough pieces onto the baking sheet.

Heat the oven to 250C/480F degrees and let the dough rise outside the oven for another 15-20 minutes.

Bake the loaves in the middle of the oven for 15 minutes, then lower the heat to 150C/300F degrees and continue baking for about 20 minutes longer, until the bread is light golden brown and sounds hollow when you tap the bottom.

Let cool on a metal rack, loosely covered with a towel.