I never use my bunt pan so I thought I’d toss a pizza in it and see what happens. I made a basic pizza dough, topped it with sauce, lots of cheese and seasoning. Rolled it up like a jelly roll but longways (not from the short end) and then placed it in a bunt pan. I’ll be honest and admit it’s not as great as a real pizza because I couldn’t get a nice crisp crust. But hey! It’s something different and did come out very tasty.

Ingredients for about 10 servings

1 packet active dry yeast (2 1/4 teaspoons or 1/4 oz)

1 1/2 Tablespoon sugar

1 1/2 cup warm water 100-110 degrees F

3-4 cups bread flour (sometimes it takes 3 and today it took 4……WTFork knows why?…maybe I packed it looser?….I know I used a different brand flour…normally I never measure and just wing it)

1/4 cup scant  extra virgin olive oil

1 Tablespoon course sea salt

1 cup bread flour – (this is for kneading, letting the dough ball rest in and also flouring for rolling)

1 1/2 cup tomato sauce – preferably home made

1 1/2-2 lbs of mozzarella and mild provolone (about 50/50….for a pizza I use much less..)

fresh ground sea salt  – to taste to top the cheese

fresh ground black pepper – to taste to top the cheese

3 pinches basil –  to top the cheese

3 pinches oregano –  to top the cheese

2 pinches granulated garlic – to top the cheese

1/4 cup extra virgin olive oil….(1/2 to season top of cheese and 1/2 over top of dough in bunt pan)

non stick spray

1/4 cup either semolina flour or corn meal

Directions

In a large bowl add the yeast and sugar. Next add water and mix. let sit till foam develops so you know that yeast is working (this will take 10-30 minutes). Add 3 cups of flour. If it’s still too wet add another cup. Mix well. Add olive oil and salt and mix well. Add a cup of flour to the bowl. Knead your dough into a ball and use flour as needed for your kneading. When the dough feels right to you set the dough ball in the flour and cover with plastic wrap. Leave it alone for at least an hour. Punch down, knead it good again and cover with plastic again. Leave it alone for at least an hour.

Set oven to 450 degrees F

Dust your rolling surface with flour from the bowl.

Hand stretch your dough ball into a rectangular shape. Flour the top a little and use a rolling pin. Flip the dough over and repeat until the dough is around 17 x 23 inches.

Top with sauce and cheese.

Season

I did a little more sauce.

Roll like a jelly roll.

Spray bunt pan with non stick spray Then dust with either semolina flour or corn meal.

Transfer dough log to bunt pan.

Set oven to 450 degrees F.

Let it rest on the counter at least a half hour.

Drizzle remaining olive oil on the top. (I also added a little seasoning to the top of the dough but not necessary)

Put in the oven for about a half hour. Halfway through loosely cover with foil.

Put it out of the oven. You have to guess when it’s done because it’s MOLTEN HOT and you can’t do anything with it for several hours.

Leave it on the counter for at least an hour and then set in the Refrigerator for a few more hours. This bunt Pizza is similar to a lasagna. It needs to set before you can dish any out.

I plopped may bunt pizza out around 4 hours after it came out of the oven.

We cut a few pieces, warmed them slightly and the bunt pizza Bread was tasty. It’s sort of pizza flavored but it’s more like delicious cheesy bread.

Something Different!