Pepperoni focaccia

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Homemade Pepperoni Pizza Rolls [145 Minutes] - Chasety Pizza Bread Rolls, Peperoni Rolls Homemade, Peporoni Rolls Homemade, Homemade Pizza Rolls Recipe, Savory Rolls Recipe, Pepperoni Focaccia, Fun Pizza Ideas, Pizza Rolls Homemade, Homemade Pepperoni Rolls

Transform your pizza night with these Homemade Pepperoni Pizza Rolls, a creative blend of your favorite pizza flavors in a fun, easy-to-eat format. Perfect for snacking or entertaining, these rolls are sure to be a crowd-pleaser.

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Crispy Foccacia Bread, Pizza Focaccia, Pepperoni Bread, Foccacia Bread, Focaccia Pizza, Pizza Day, Pizza Recipes Homemade, Focaccia Bread, Bread Bun

The HH was craving pepperoni pizza last week but instead of ordering a take out pizza, we decided to pick up a little package of pepperoni at the store and give pepperoni pizza focaccia a whirl. And you know what? It was fantastic. It was so good in fact, that we ended up making 2 Read More >>

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Spicy Pepperoni Pizza, Pepperoni Jalapeno Pizza, Foccacia Bread Pepperoni, Pepperoni Dishes, Alfredo Sauce Homemade, Jalapeno Pizza, Parmesan Alfredo Sauce, Spicy Pizza, Foccacia Bread

ACTIVE TIME: 10 MIN. I TOTAL TIME: 50 MIN. I SERVES: 4 Ingredients: 1 head of garlic 1/4 cup olive oil 2 tablespoons of Italian seasoning 1 pound of prepared pizza dough, I use Bob’s Red Mill1/2 cup of Garlic Parmesan Alfredo sauce, homemade or store-bought 1 small red onion, thinly sliced Pickled jalapeños, sliced…

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Pepperoni Sheet-Pan Pizza | Cook's Country Recipe Pizza Steel, Sheet Pan Pizza, Cooks Country Recipes, Illustrated Recipes, Donut Toppings, Cookie Toppings, Caramel Tart, America's Test Kitchen Recipes, Kitchen Recipe

You’re just a few hours away from a crowd-pleasing pie with lacy edges and a crispy, airy, focaccia-like crust. We wanted a stunning, easy-to-make sheet-pan pizza with a crisp, airy, focaccia-like crust. We started with a simple, highly hydrated dough, which yielded a light, tender crumb. Briefly resting the dough before adding salt allowed the flour to fully hydrate (salt inhibits flour hydration), strengthening the gluten and making it better able to trap carbon dioxide during rising. Then…

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