This actually is the recipe I wanted to make for BBD #28 the theme of which is Buns, but I wasn’t sure I would get around to it, so I submitted Hot Cross Buns which I was baking for the Mellow Bakers anyway. Anyway, now I did get around to making them, so here’s my second submission to BBD #28: Pugliese Pizza Buns.
When I was taking part in the BBA Challenge (which I finished recently), there was a bread named Pugliese. I made a plain loaf then which was good, but somehow I hadn’t read the side note which said this dough would make exceptional pizza dough. Mags and Abby obviously did read this sidenote, and when I read their posts about Pugliese pizza buns I knew I would have to make Pugliese again just to make these awesome pizza buns.
Thus, I took out my beloved “The Bread Baker’s Apprentice” and prepared the dough. You can find the recipe online here on page 107 (biga) and 222-225 (Pugliese). You have to follow the steps 1-6, the remaining steps are for making Pugliese loaves. This recipe makes 2 pounds of dough, which was perfect because we were having guests over for dinner.
While the dough was proofing, I prepared the topping. I heated olive oil in a skillet, added onions, garlic, and pepperoni, and sautéed everything. After about 10 minutes I set it aside to cool. When the dough was ready, I flipped it on an oiled counter, greased a rolling pin and rolled the dough into a 14×20 rectangle. I sprinkled 1 cup of cheese on the dough and pressed it lightly into the dough. Then I spread the pepperoni topping over the rectangle. Starting with the short end, I rolled the dough into a log, seam-side down. Then I scored the log into 16 even sections and sliced through the score marks which resulted in 16 pizza buns. I lined 2 baking sheets with parchment paper, placed 8 buns on each sheet, covered the bun with plastic wrap and stuck the sheets in the fridge. The next day, about 4 hours before baking I took them out of the fridge. 15 minutes before baking, I preheated the oven to 350°F and then baked the buns for 15 minutes. I removed the buns from the oven, topped them with pizza sauce and the remaining 2 cups of cheese, returned them to the oven and baked them for another 15-20 minutes.
My guests’ reaction was: “Can you please give us this recipe?”, my family’s reaction was “Can you please make these again soon?”. I thought, these Pugliese pizza buns were extremely yummy, and I will make them again very soon!
Here’s the ingredient list for the Pugliese pizza buns:
- 2 lb Pugliese dough
- 2 tsp olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 5 oz pepperoni, diced
- 1 1/2 cups pizza sauce
- 3 cups mozarella cheese, divided