Cook up something special with Chef Tom and the Yoder Smokers Wood Fired Oven! Enjoy an unforgettable night of family-friendly baking as you craft delicious Pizza Bread together.
1 large loaf Italian bread, halved horizontally
16 large slices Pepperoni
4 oz thick cut peps, diced
6 slices (4.5 oz) provolone cheese
8 oz low moisture mozzarella, grated
1/2 cup unsalted butter, room temperature
2 tbsp Saica Sicilian Extra Virgin Olive Oil
1 tsp garlic grated on a microplane
1 tbsp urban slicer white mojo
1 cup Urban Slicer Pizza Sauce
1 tbsp pesto
1/2 cup sour cream
1/2 cup mayonnaise
3 tbsp buttermilk
1/4 cup parsley, minced
1 tbsp chives, green only, minced
1 tbsp fresh dill, minced
1 tsp lemon juice
1 clove garlic, minced
Cattleman’s Grill Lone Star Brisket Seasoning, to taste
For the garlic butter
For the sauce
For the ranch dressing
Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF with the Yoder Smokers Wood Fired Oven installed. Place a Lodge Cast Iron Bakeware 15.5” x 10.5” Bakeware Pan inside the oven to preheat.
Combine the ingredients for the garlic butter. Spread evenly over both halves of the Italian loaf.
Toast the garlic bread, cut side down, on the cast iron pan for about 5 minutes, until golden brown. Remove from the oven.
Combine the Urban Slicer Pizza Sauce and pesto and mix well. Spread the sauce over the garlic bread, then provolone, the large sliced pepperonis, then grated mozzarella, then diced pepperoni.
Return the bread to the cast iron, rounded side down, and bake inside the oven until browned on top, about 8-10 minutes.
To make the ranch dressing, combine all ingredients in a mixing bowl and whisk well to combine.
Slice the Pizza Bread and serve with the ranch dressing.
- Serving Size
- 1 pizza bread
- per serving
- 183.5 grams
- Saturated Fat
- 82.4 grams
- 409 milligrams
- 4626 milligrams
- 45.5 grams
- 2.9 grams
- 10.2 grams
- 74.6 grams