I have a bad habit of claiming every food which graces my lips is the.best.thing.ever. I seriously say it like twice a week.
And every time it’s true.
So you know what that means… You must stop whatever you’re doing right this second and make this recipe!
I don’t care if you’re in the middle of a dungeon, driving, or having sessytimes (which, btw if you’re doing that and reading this a) I’m flattered, and b) you’d better get back to work!) YOU MUST MAKE THIS PRONTO.
What is “this”? Well you know that infamous appetizer consisting of a partially segmented, deep fried onion?
Imagine that in pizza form.
Oh yea. We went there.
Bloomin’ Pizza Bread (adapted from Christy over at The Girl Who Ate Everything )
1 loaf of good, solid bread
16oz mozzarella, cubed
Salt & Pepper to taste
1/4 tsp oregano flakes
1/4 tsp granulated garlic
1/2 tsp red pepper flakes
First off, you’ll need a loaf of good bread. Something with a backbone – Wonderbread ain’t gonna cut it here. Why something so sturdy? Because you’ll need to slice it into cubes, without actually slicing it into cubes. Cryptic, I know. We used some artisan garlic bread from our local grocer. It’s rustic. It’s crunchy. It’s garlic-y. AMAZING.
Start by slicing the loaf length-wise, then cross-wise. Think Bloomin’ Onion-style. If you accidentally slice through, don’t worry… the cheese will cover it all up :)
Next, take about half the cubed mozzarella and stick it in between the bread cube-slices you just made.
Slice stacks of the pepperoni into quarters and sprinkle it over the bread. Chop up the black olives, and top the pepperoni with that.
Next, stack the remaining mozzarella cubes atop the topping-adorned loaf. This is where those mad Jenga skills come in handy (and you thought there wasn’t a practical application for that game!)
Sprinkle with salt and pepper, garlic powder, red pepper flakes, and oregano, and place in the oven for 15-20 minutes, or until cheese is melty and bubbly.
NOM. You can make this your own by using your favorite toppings. Next time we’re tote’s going to pesto-it-up!