Bubble Bread Recipe
Made with this "All Purpose" Pizza Dough Recipe
Recipe by Anna Gass on INSTANT ITALIAN with Anna Gass.
Executive produced by Rachael Ray. A Free Food Studios production.
Ingredients
- 1 AP Pizza Dough
- 12 mini fresh mozzarella balls (ciliegine)
- Garlic confit
- 1 teaspoon dried oregano
- Kosher salt and black pepper
Garlic Confit
- 2 garlic heads
- ¼ cup evoo + more
- 1 tablespoon of salted butter
Directions
Preheat oven to 400 degrees. Remove outer papery layers of garlic bulb, leaving the skins intact and cloves attached. Using a sharp knife, trim about ¼ inch to a ½ inch off the top of the bulb to expose the cloves. Drizzle with 2 tablespoons olive oil. Sprinkle with kosher salt.
Wrap the garlic in aluminum foil and place in the oven. Roast for 30 to 60 minutes depending on your preference, checking the cloves at 30 minutes. The roasted garlic is done when it caramelized in color and the cloves are very soft and can be pierced easily with a knife.
Once removed, increase heat to 500 degrees.
Remove the garlic cloves from the sleeve and place in a small bowl. Add ¼ cup of evoo and butter. Mix and set aside.
Roll out doughs to about a 9 x 13ish oval shape. Smear the garlic confit all over one of the doughs.
Add the mozzarella balls and a sprinkle of kosher salt. Top with the other bread and brush the garlicy oil on top.
Sprinkle with kosher salt, dried oregano and fresh cracked pepper.
Cook for 15 minutes.