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Blueberries & Polar Bears CookbooksThe Culinary Experience

Pizza Bread – Jeanne’s Arctic Appetizers Week #4

By July 19, 2011June 24th, 2021No Comments

Pizza Bread

Make Bread Sticks from this dough, or small loaves to eat with a meal. Or use it for an excellent taste teaser!

Jeanne's Arctic Appetizers - Churchill Wild

Delicious!

Ingredients

  • 1 1/2 cups spaghetti sauce  (375 ml)
  • 1/2 cup hot water  (125 ml)
  • 1 tbsp. sugar  (15 ml)
  • 1 tsp.  salt  (5 ml)
  • 3 tbsp. vegetable oil  (45 ml)
  • 1/4 cup finely chopped jalapeño peppers  (60 ml)
  • 2 garlic cloves, minced
  • 2 tsp.  dried oregano, OR 2 tbsp. (30 ml) chopped fresh (10 ml)
  • 2 tsp.  dried basil, OR 2 tbsp. (30 ml) chopped fresh (10 ml)
  • 4 1/2 cups flour (approximately) (1.125 l)
  • 1 tbsp. instant yeast* (15 ml)
  •           butter OR margarine
  •           garlic salt

Preparation Instructions

1. In a large bowl, combine spaghetti sauce, water, sugar, salt, oil, jalapeños, garlic, oregano and basil. This mixture will have to be warmed a little if the hot water did not do the trick. Add 2 cups (500 mL) flour and the yeast*. Mix well with an electric mixer or a wire whisk.

2. Gradually add remaining flour and work into the dough either with the dough hook on your mixer or by hand. If by hand, turn dough out onto a well-floured surface and work flour into dough with a kneading motion, until dough feels soft and velvety, 8-10 minutes. You may need MORE or LESS flour.

3. Shape dough into a ball, place in a well-greased bowl, turning dough to grease the surface. Cover, put in a warm place and let rise until doubled in size, about an hour.

4. Punch down dough and shape as desired.

Next week we’ll give you a few variations on this recipe for bread sticks, and different ideas for serving the pizza bread.

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 Please let us know if you try them. We would love to know what you think.

Thanks!

Jeanne Reimer

Jeanne Reimer

Jeanne Reimer

This is the fourth in our series of Arctic Appetizers. We’ll post one a week so make sure to check back regularly. Why? Because we serve these at our lodges and they are really, really good!

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