Main Dish

Supreme Pizza Ring

I know, I know…I have a thing about wrapping stuff up in bread. It seems to make people happy, so I think I will continue doing it.

Supreme Pizza Ring 2

Supreme Pizza Ring 1

Supreme Pizza Ring

Pizza Dough:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110°)
4 tsp sugar
4 Tbl olive oil
1½ tsp salt
4 cups bread flour

Pizza Fillings:
1 Tbl olive oil
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 (14 oz) jar pizza sauce, divided
3 cups shredded mozarella cheese, divided
1 (4 oz) bag mini pepperoni
1 cup cooked sausage crumbles
1/2 cup bacon bits
1 (3.8 oz) can sliced olives

Sprinkle yeast over warm water, sprinkle sugar over yeast.  When yeast if foamy, add oil, salt, and flour.  knead.  Let rise in warm place until doubled.  Sauté onion and peppers in 1 Tbl oil until tender, set aside.

Roll out dough to a rectangle approx. 20″x12″.  Spread 1/2 cup pizza sauce over dough.  Layer filling ingredients in order:  1½ cups cheese over sauce, then pepperoni, sausage, bacon, olives, and onion mixture.  Sprinkle another 1¼ cups cheese over toppings (save about 1/4 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.

Place seam side down on a silpat lined or sprayed baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and crust is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.  Serve with remaining pizza sauce for dipping.  Pull apart, dip, and enjoy!

One Year Ago Today: Cinnamon Sugar Sour Cream Bread Cinnamon Sugar Sour Cream Bread

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.

Quick Breads

Cheese Olive & Buttermilk Herb Bread

This is a delicious quick bread with herbs, cheeses, and olives, a recipe on Great with soup, green salad, or make a grilled cheese sandwich. If you are like me, you will be too impatient and just eat a big fat slice warm right out of the oven with a little butter! Perfect.

Cheese Olive & Buttermilk Herb Bread

2¼ cups flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
½ tsp freshly ground black pepper
½ tsp dry mustard
½ cup Parmesan cheese
½ cup sharp cheddar
1/2 cup sliced green olives (I used black)
8 pieces sundried tomatoes, sliced thinly
1/4 cup mixture of spring onion and Italian parsley
2 tsp thyme leaves or 1 tsp dried thyme
2 eggs
2½ Tbl olive oil
1¼ cups buttermilk

Preheat oven to 350°. Generously butter large loaf pan and dust with flour. In large bowl, mix flour, baking powder, baking soda, salt, pepper and mustard. Add Parmesan and cheddar cheeses, olives, sundried tomatoes, spring onion, parsley and thyme and stir together. In separate bowl, whisk eggs, olive oil, and buttermilk. Add to dry ingredients and stir until just combined. Pour batter into prepared pan. Bake 40-45 minutes or until fine skewer inserted in the middle of the loaf comes out clean. Leave in pan for 5 minutes before turning out onto wire rack.

One Year Ago:  Giant Chocolate Chip Cookies  Giant Chocolate Chip Cookies

If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Side Dish

Summer Vegetable Tian

I remember visits to my grandparents every summer in Mt. Pleasant, Utah.  On those warm summer days when it was time to make dinner we would go out back to their large beautiful garden.  We would dig red potatoes, and pick zucchini, cucumbers and tomatoes off the vines.  We helped, a little, and mostly watched our Grandma make an incredibly fresh, delicious dinner for our family to eat together on the back porch.  Cutting the vegetables today for this dish took me back in time to a beautiful place.


Recipe from

olive oil
1/2 cup chopped onion
1 tsp minced garlic
1 medium yellow squash
1 medium zucchini
1 medium russet potato
2 medium red potatoes
1 large tomato
dried thyme
salt & pepper
1 cup shredded Italian blend cheese

Preheat oven to 400°.  Spray 8″ round or square baking dish with non-stick spray.  Saute onion and garlic in olive oil.  Thinly slice all the vegetables (I cut the tomato slices in half to have twice as many).  Lightly sprinkle all veggies with olive oil and sprinkle with thyme, salt and pepper.  Place vegetables in the baking dish vertically, in alternating pattern.  Sprinkle onion and garlic over vegetables.  Cover with foil and bake for 30 minutes.  Remove foil, sprinkle cheese over top and bake for another 15 minutes or until cheese is golden brown.

One Year Ago Today:  Jam Filled Sweet Muffins Jam Filled Sweet Muffins


If you are interested in Demarle bakeware & kitchen tools please visit or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Sunflower Seed & Cheese Swirl Bread

I mixed up some bread for dinner with my boys and plain bread just didn’t cut it tonight.  So, here’s what happened while I was chatting.  I went to shape the loaf, rolled it out to a rectangle, covered it with sunflower seeds, then Italian blend shredded cheese and then sprinkled seasoning salt over the top.  All rolled up, baked to a crunchy crust on the outside and tender salty cheesy inside with nutty crunch of the seeds, yum!  We liked it, think you will too!

2 cups warm water (110°)
1 pkt (2¼ tsp) dry yeast
2 tsp sugar
2 Tbl olive oil
4½ cups flour
2 tsp salt
1 cup sunflower seeds
2 cups Italian blend shredded cheese
seasoning salt

Preheat oven to 425°.  In large bowl of mixer, combine warm water, yeast, and sugar.  Let rest for 10 minutes.  Stir in olive oil, flour, and salt, mix until dough becomes soft but not sticky.  Knead.  Let rise 30-60 minutes.

Divide dough in half.  Roll out into 12″x6″ rectangle (approx).  Sprinkle evenly with 1/2 cup sunflower seeds, 1 cup shredded cheese, and seasoning salt.  Roll up, pinch seam, seal ends and transfer to baking sheet sprayed or lined with Silpat or Silform Bread Tray.  Repeat with other half of dough to make 2 loaves.    Let rise 20-30 minutes.

Bake for 25-30 minutes, or until bread internal temperature is 200°.  Watch during baking and lay foil over top to stop from over browning if necessary.  Delicious as is or dipped in olive oil with balsamic vinegar.

One Year Ago Today:  Sweet & Salty Chunky Cookies

If you are interested in Demarle bakeware such as the Silform Bread Tray please visit or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Fougasse (Provençal Bread with Olives & Herbs)

The look of this bread was interesting to me, plus the herbs looked wonderful.  Reading about Fougasse, I found out it is a type of bread typically associated with Provence but found (with variations) in other regions.  Some versions are sculpted or slashed into a pattern resembling an ear of wheat or a leaf.  It is a simple and versatile flat bread…pronounced “foogass“.  You can add different herbs, olives, and cheese to create your own taste.  Pull apart and enjoy.


This recipe from

1¹⁄3 cups warm water (about 110°)
1 tsp dry yeast
1 tsp sugar
2 Tbl olive oil
4 cups flour
1 tsp salt
1/4 cup kalamata olives, minced
1/4 cup green olives, minced
2 Tbl parsley, minced
2 Tbl thyme, minced
1 Tbl rosemary, minced
Sea salt
freshly cracked black pepper

In a large bowl of mixer, add warm water and sprinkle yeast and sugar; let sit until foamy, 10 minutes.  Stir in oil, flour, and salt and mix until a dough forms.  Knead.  Cover with damp towel, let sit until doubled in size about 1½ hours.

Divide dough into 5 equal pieces.  Working with one piece at a time, roll into a rough 8″ x 5″ triangle.  Transfer rectangle to a cornmeal-dusted Silpat or parchment lined baking sheet.  Cut slashes in middle of dough to make desired design (traditionally was made to look like wheat stalk or leaf).  Spread slashes apart a bit with your fingers.  Cover with a damp towel, let rest until puffed, about 30 minutes.

Heat oven to 450°.  Combine olives and herbs in bowl.  Lightly brush each dough piece with olive oil, sprinkle with olive mixture, and season with salt & pepper.  Bake, until golden brown, watch closely 8-15 minutes, time depends on thickness.

One Year Ago Today:  Lemon Crumb Muffins with Lemon Glaze

If you are interested in Demarle bakeware and kitchen tools such as the Roul’Pat & Beechwood Rolling Pin or Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.