Wednesday, December 16, 2009

Pugliese Pizza Buns (BBA Challenge)

When I read that I'd be dealing with another wet dough during this week's Bread Baker's Apprentice Challenge, I started to get nervous. Pugliese, originating in the southeastern Italian region of Apulia, is a rustic bread with a high level of hydration and I still have bread maker's night sweats over the last high-hydration bread I made. So I did what any proper coward would do. I took the easy route and made this dough into pizza, well actually pizza buns.

I already had my dough fermenting on the counter when I made this decision. You see, while I was waiting for the dough to rise, I was reading through my daily blog roll and found a fantastic recipe for pizza buns at Baker's Banter, King Arthur Flour's web blog. Pizza dough is rolled out and cheese and whatever toppings you like are sprinkled over the top before rolling the dough into a log and slicing it into cinnamon roll-like slices. The rolls are then partially baked before adding pizza sauce and more cheese. After returning to the oven to finish baking, these rolls are cheesy, saucy bundles of pizza goodness. I'm not kidding you, this is perhaps my favorite recipe find of the year! You're going to love these.

I'm going to guide you through the process here in the way that I made these pizza buns, but feel free to check out Baker's Banter for a pizza dough recipe as well as very detailed step-by-step photos of how they made these buns with different toppings.

Pizza Buns (adapted from Baker's Banter)

1 1/2 lbs bread/pizza dough
2 tsp olive oil
1/2 onion, diced
2 cloves garlic, minced
4 oz. turkey pepperoni, diced
3/4 cup green olives, diced
1 cup pizza sauce
3 cups mozzarella cheese, divided

Heat olive oil in a skillet. Add onions and saute to soften, 5-6 minutes. Add garlic and saute another minute or two. Remove from heat and cool to room temperature.

Spray counter top with cooking spray. Using a greased rolling pin, roll pizza dough into a 12"X18" rectangle. Sprinkle 1 cup of the cheese on the dough and press into the dough lightly.

Evenly spread cooled pepperoni topping over the rectangle.

Starting with the short end, roll the dough into a log, seam side down.

Using a ruler to help guide you, score the log into 1 inch sections.

Continue slicing through the score marks, creating twelve pizza buns. Line two baking sheets with parchment paper and place six buns on each sheet. Cover the buns with plastic wrap that has been sprayed with cooking spray. Let rise for 60-90 minutes.

Preheat oven to 350 degrees. Bake pizza buns for 15 minutes then remove from oven.

Top with pizza sauce.

Then top generously with cheese.

Return the buns to the oven to finish baking, 15-20 minutes. Remove from oven and transfer to cooling rack.

Once cool, you can freeze these individually wrapped in plastic wrap then placed in a ziploc freezer bag. Thaw at room temperature then reheat in microwave for 15-30 seconds.


Moogie said...

What!!!!!! When are you going to invite me over for supper?

Frieda said... creative is that? What did you use for your

Carrie @ Cottage Cozy said...

Okay...those look unbelievably yummy!


HoneyB said...

Oh yeah, those looks absolutely delicious!

Cathy (breadexperience) said...

What a great idea! Those pizza buns look so good! I might have to make Pugliese again - but this time as pizza. Yummy!

stephchows said...

OK seriously?? you put a cinnamon roll concept together with pizza??? AMAZING!!!!!

June said...

Yikes - I'm so hungry my stomach think's my throat's cut and gazing at these glorious buns didn't help that one bit. Man, they look absolutely obscene and Mags my friend, you are brilliant!

Debbie said...

They look just wonderful. I would love to try these. Thanks for the step by step pics too!

Denise said...

OH.MY.GOSH!!! I *HAVE* to make these. I will use Rhodes frozen bread dough, though, as I am not the bread-baker that you are.

thanks for the idea. Maya wants beans and rice tonight, so hopefully tomorrow. :)

KAF Customer Service said...

Great Job! Those are beautiful. Frank @ KAF, baker/blogger

Karen said...

I love this recipe! They'd be great for a child's birthday party!

Linda said...

Oh yes! These look good! And pretty easy too! Thanks!

Abby said...

Um, YUM! Brilliant! Thanks for the step-by-step...will definitely be trying these in the very near future!

Mags said...

Moogie: The offer has always been, you're welcome anytime as long as you bring your margarita machine!

Frieda: I topped/filled them with turkey pepperoni, onion, garlic and olives.

Carrie: Thanks!

HoneyB: About ten pounds delicious, they were....LOL

Cathy: Yes, make it again and try these. They're fantastic!

Steph: It's crazy, isn't it?

Juney: Brilliance is indeed my middle name...LOL

Debbie: You're welcome! And thanks for commenting.

NieceDenise: I think the Rhodes will work fine here. Enjoy!

KAF/Frank: I'm honored by your visit and your comment. Thank you!

Karen: They'd be great for kids. Individual servings and easy to eat.

Linda: Thank you!

Abby: You're welcome and thank you for commenting!

Anonymous said...

These are friggen holy! Amazing, thank goodness for this recipe! THANK YOU!

Chrystani said...

Where have these been all my life. I will dream about these. I don't know why Ive never thought about something like this. I love you...


Flirting with flour said...

I love your non-conventional approach of turning the cinnamon bun into a "pizza bun"...Very creative!

Sara said...

Great idea! These look fantastic. :)

Cindy said...

What a cool idea. Sort of like savory cinnamon buns. I wouldn't look at it as chickening out, by making these. I would say you have an innovative, creative spirit and aren't a "go by the book" kind of girl!

Have a wonderful holiday.

Latrice said...

This is a great idea. Something different and totally unique! Thanks so much for the post. My kids will be excited to cook these up!

cpcabral said...

Those buns look absolutely incredible.

Tia said...

those look even better than kaf's! mmmm

misterrios said...

Oh wow! These look delicious and amazing. And judging from the flavor on my bread, I bet the flavor on these was out of this world!

Sarah said...

Have you tried taking them out of the oven at the sauce/cheese step (partially baked) and cooling and freezing them, then finishing baking them with the sauce and cheese straight from the freezer?

Mags said...

Sarah: I have not tried freezing them partially baked. If you try it that way would you please report back and let me know how it worked?

ap269 said...

They not only look brilliant, but taste brilliant. I just made them last weekend - I think this is my go-to pizza bun recipe now!!!! I omitted the olives, though. But the pugliese dough is PERFECT for these buns!!!

Mags said...

ap269: I'm so thrilled that you enjoyed them!

Zorana said...

OMG! Those look awesome!