Description
Try our delicious Garbage Bread recipe packed with savory ingredients. Discover a new way to enjoy pizza night!
Ingredients
Scale
- 1 pound (454g) store-bought pizza dough, room temperature
- 2 tablespoons (30ml) olive oil, divided
- 8 ounces (226g) mozzarella cheese, shredded
- 4 ounces (113g) provolone cheese, sliced
- 6 ounces (170g) pepperoni, thinly sliced
- 6 ounces (170g) deli ham, thinly sliced
- ½ cup (120ml) marinara sauce
- 1 bell pepper, diced
- 1 small onion, finely diced
- 1 teaspoon (3g) Italian seasoning
- ½ teaspoon (1.5g) garlic powder
- ¼ teaspoon red pepper flakes (optional)
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (14g) grated Parmesan cheese
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Dust your work surface lightly with flour to prevent sticking. This preparation ensures your **Garbage Bread** bakes evenly and doesn’t adhere to the pan.
- Step 2: Roll Out The Dough Place your room-temperature dough on the floured surface and roll it into a rectangle approximately 10×14 inches (25x35cm). Aim for even thickness throughout – about ¼ inch (6mm). If the dough resists stretching, let it rest for 5 minutes before trying again. The dough should be thin but sturdy enough to hold your fillings.
- Step 3: Add Your Base Layer Brush the dough with 1 tablespoon of olive oil, leaving a 1-inch border around all edges. Spread marinara sauce in a thin layer over the oiled surface. The oil creates a moisture barrier that helps prevent a soggy bottom, while the sauce provides a flavor foundation.
- Step 4: Layer Your Fillings Start by sprinkling half the mozzarella over the sauce. Layer the pepperoni and ham, slightly overlapping each slice. Add the provolone, then the diced peppers and onions. Sprinkle with Italian seasoning, garlic powder, and red pepper flakes if using. Finish with the remaining mozzarella. Remember to maintain that clean border!
- Step 5: Roll and Seal Starting from the long edge closest to you, tightly roll the dough away from you, like making a jelly roll. Tuck in any escaped fillings as you go. When you reach the opposite edge, pinch the seam firmly to seal it, then pinch and fold the ends under to prevent filling leakage.
- Step 6: Bake to Perfection Transfer your roll seam-side down to the prepared baking sheet. Brush the entire surface with beaten egg wash and sprinkle with Parmesan cheese. Cut 3-4 small slits in the top to allow steam to escape. Bake for 25-30 minutes until deeply golden brown and the internal temperature reaches 190°F (88°C).
- Step 7: Rest and Serve Allow your **Garbage Bread** to rest for 5-10 minutes before slicing. This crucial step lets the melted cheese set slightly, making for cleaner slices. Cut into 1-inch portions and serve warm, watching as everyone marvels at your culinary creation!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg