"You know, your bun recipe? Could you just somehow stick pizza ingredients into the centre of the bun before you bake it?"
So I mulled this idea over for a while. I wasn't sure how to stuff pizza ingredients into the centre of the bun and still ensure that it would turn out...but then I thought, I make cinnamon buns out of that dough and they're great...I bet I can use pizza ingredients instead of cinnamon bun ingredients and have the same effect. And the idea came to life.
So on Wednesday, it was time to break it out. Dough was made, pizza ingredients added, and into the oven with fingers crossed.
Everyone was excited for the result. Pressure was on, because I didn't have a fall-back plan for dinner.
Duh-duh-duh...it was a hit! Seriously, the Sous-chef responded by asking if there was going to be enough, and how easy would it be to double the recipe.
I thought it was 'ok'...but I'd like to perfect the dough...see if I can add some flavour to it to make it taste more like pizza dough, rather than just bun dough.
So here's what I did:
Basic 2-hour bread/bun dough recipe...which is your favourite.
Instead of forming it into buns, roll it out into a large sheet...as rectangular as possible, but obviously perfection isn't necessary.
Spread pizza sauce over, and sprinkle with diced pepperoni. I made the pieces really small.
Sprinkle with grated cheese.
Roll up, the same way you would with cinnamon buns. Slice into even portions. I can usually get 12-equal portions out of this recipe.
Put on cookie sheet lined with parchment paper. Let rise for 45 minutes.
Bake at 350 degree for 22 minutes.
Yummy goodness!
The two male critics and I had the leftovers for lunch the next day. They were equally delicious cooled down and not fresh from the oven. Now, every time we get in the car, I hear the littlest guy asking, "Mama, a pizza bun!"
