Breadzza Recipe

Bring dough to room temperature

Remove pizza dough from refrigerator 30–60 minutes before using so it becomes pliable. Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven while preheating; otherwise use a rimmed baking sheet turned upside down and preheated.

Shape dough

Lightly flour a work surface with 1–2 tbs flour. Stretch or roll the dough into a 12-inch round, about 1/4-inch thick. Transfer the stretched dough to a piece of parchment paper or a lightly floured pizza peel. Create a slight rim by pushing the edges inward to form a crust.

Brush the entire dough surface lightly with 1 tsp olive oil to help prevent sogginess from toppings.

Prepare garlic butter

If garlic butter is not pre-made, mix 2 tbs softened butter with 1/2 tsp finely minced garlic (or 1/4 tsp garlic powder) and 1/8 tsp salt until smooth.

Spread and top

Using a spoon or offset spatula, spread the garlic butter evenly over one half (6-inch semicircle) of the dough leaving the crust edge bare (about 1/2 inch). Sprinkle 1.5 cups shredded mozzarella evenly over the buttered half, then dust with 1/4 cup grated Parmesan. Scatter 1 tbsp chopped fresh parsley and 1/4 tsp red pepper flakes over the cheese.

Spread 1/2 cup pizza sauce over the remaining half of the dough (6-inch semicircle), leaving the outer 1/2 inch of crust bare.

Evenly sprinkle 1 cup shredded mozzarella over the sauce, then arrange ~20 pepperoni slices in a single layer (or substitute with your chosen single topping). Finish with a light dusting of 1/4 tsp dried oregano.

Slide the assembled pizza (on parchment or peel) onto the preheated stone or inverted baking sheet. Bake at 500°F (260°C) for 8–12 minutes until crust is golden and cheese is bubbly and lightly browned. Rotate halfway through baking for even color. Baking time varies with oven and stone; watch closely after 8 minutes.

Remove the Breadzza from oven and let rest 2 minutes. Brush the crust edge with remaining 1 tsp olive oil (or 1/2 tsp extra virgin olive oil) and sprinkle 1/4 tsp coarse sea salt over the crust if desired.

Using a pizza cutter, slice the Breadzza into 6 or 8 wedges so each wedge includes both cheeses and pizza topping portions, or slice down the middle to serve exact halves. Transfer to a serving board.

Serve immediately with small bowls (about 1/4 cup each) of ranch dressing and extra house pizza sauce for dipping.