Cheesy Bread Recipe with Homemade Pizza Dough
Cheesy, golden, and ridiculously easy, this Cheesy Bread Recipe with Pizza Dough is your new go-to side. Made with my oh so popular homemade pizza dough and loaded with melty cheese, it bakes up perfectly every time.
Servings 4 (makes one 10" cheesy bread)
Calories 228kcal
Equipment
Ingredients
for the dough-
- 1/2 cup warm water aim for 107-110° F
- 1 1/2 teaspoons active dry yeast 1/2 packet
- 1/2 tablespoon honey or sugar
- 1 teaspoon salt I used Diamond Kosher Salt (use less if you are using table salt)
- 1 tablespoon olive oil
- 1 1/2 cups bread flour give or take 1/2 cup, depending on the heat & humidity (I used just shy of 1 1/2 cups)
for the cheesy bread-
- 3 tablespoons butter salted, melted
- 2 cloves garlic minced
- 1/2 teaspoon Italian seasoning
- 1 1/2 cups mozzarella cheese shredded
- 1/4 cup parmesan cheese freshly grated
- 1 tablespoon basil fresh, chopped (or parsley), for garnish
- 1 cup pizza sauce warmed, or marina
Instructions
- In a large mixing bowl, preferably that of a stand mixer fitted with a dough hook, stir yeast and honey into warm water.
- Allow to rest for 5-10 minutes or until bubbles form and mixture starts to foam. This tells you that the yeast is alive and kicking.
- Pour in salt, olive oil, half the flour, and mix.
- Once that flour is incorporated, start adding flour in bit by bit until you get the pizza dough to the consistency you want: slightly tacky, but when you touch it, it doesn't stick to your hands.
- Once you reach this stage, knead on low for 6 minutes. The dough should be smooth and easy to work with. And the bowl should be mostly clean!*
- Lightly grease the bowl & the dough so it doesn't dry out and cover with plastic wrap.
- Place in a warm area of your kitchen (the oven with a light on is perfect for this) and let it rise 1-2 hours or until doubled in size.
- Punch the dough down and place on a lightly floured work surface.
to make into cheesy bread-
- Preheat oven to 475° F with pizza stone inside. (If you don’t have a pizza stone, use an upside-down cookie sheet with parchment paper.)
- Mix butter, garlic, and Italian seasoning in a small bowl and set aside.
- On a floured surface, gently stretch and spread dough ball into a 10-inch circle.
- Carefully remove hot pizza stone from oven and and transfer to the pizza dough to the stone, quickly repositioning it to keep its shape and cover the entire stone.
- Brush the garlic butter mixture over the dough and top with mozzarella and parmesan cheeses.
- Bake 9-12 minutes or until crust is golden and cheese is melted. Ovens can vary, so keep an eye on it.
- Remove from oven and garnish with fresh basil.
- Allow to cool 1-2 minutes before slicing. I like to cut the whole thing in half, then into 1 1/2" strips.
- Serve hot with warm pizza sauce or marinara for dipping.
Notes
*This is the point when you could freeze your dough. Divide into portions, place into a freezer bag, seal removing all air, and freeze. To use, remove from freezer and let sit out to get to room temperature and double in size; 6-8 hours. Then use as you'd like.
Serving size is 4 if you are serving this as an appetizer. If it is a meal, I'd say this feeds closer to 2 people.
Storage Instructions
- Room Temperature: If you’ll be eating it within a few hours, keep the cheesy bread loosely covered at room temperature. This keeps the crust from getting soggy.
- Refrigerator: Wrap leftovers in foil or store in an airtight container for up to 3 days. Reheat in a 350° F oven until warmed through.
- Freezer: You can freeze the baked cheesy bread. Let it cool completely, wrap it tightly in foil, then place in a freezer bag. Freeze for up to 2 months. Reheat from frozen in a 350° F oven until hot and cheese is melty again.
- Make Ahead Dough: Prepare the dough through the first rise, then refrigerate up to 24 hours before shaping and baking.
Nutrition
Calories: 228kcal | Carbohydrates: 21g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 508mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg
