Pizza Bread

Ingredients

• 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

For the garlic butter:

• 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

For the sauce:

• 1 cup Urban Slicer Pizza Sauce
• 1 tbsp pesto

For the ranch dressing:

• 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

Instructions

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.

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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.

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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.