Korean Food, Baking, DIY's & So Much More!

Stuffed Pizza Bread

Stuffed Pizza Bread

This stuffed cheesy pizza bread actually came about by accident.  I had doubled a bread recipe by mistake and was faced with 4 of the same loaves when I decided to take the second batch and have fun with it instead.  I doctored up the first loaf with just garlic butter and cheese then built upon that with more filling and more cheese.  This is how my stuffed pizza bread was born.  I love it since it’s not a huge departure from one of my favorite junk foods, pizza.  My pizza recipe is where you’ll also find how to make my favorite pizza sauce.  Part pizza roll, part pizza burrito, it’s compact and portable enough making it perfect for on-the-go or wrapped up as J’s lunch for the day.

Soft and tender dough wraps gooey cheese and your filling of choice.  Today, I went with homegrown organic basil and local bacon.  The dough is simple enough.  It’s unfussy with just a 30 minute rise.  The main thing to keep in mind is to avoid adding too much flour when rolling it out.  I like to work on a silicone mat to make things easier.  You can also double this batch to make two gigantic loaves or portion one into two for smaller ones.  They freeze well and require the basic flour, water and yeast for the dough while the filling calls for anything you’re craving.

Stuffed Pizza Bread
Cook time
Total time
Serves: 1 stuffed pizza bread
  • Dough!
  • 6 oz unbleached flour
  • ¼ ts fine salt
  • ½ ts sugar
  • 1½ ts instant yeast
  • ½ c warm water {110 degrees}
  • Filling!
  • I went with: whole milk mozzarella, parmigiano-reggiano, pizza sauce + garlic butter, bacon and basil.
  1. In a large bowl, stir flour, salt and sugar together.
  2. In a separate container, stir yeast and water. Allow this to sit for 5-10 minutes.
  3. Stir the liquid yeast into the large flour bowl.
  4. When the dough comes together, knead with your hands for 10 minutes. It will be very sticky.
  5. Cover the bowl and allow it to rest for 30 minutes.
  6. When the dough is ready, turn out onto a well floured surface {a silicone mat works best here}, and flatten out to ¼-1/2" rough rectangle shape. Add flour as needed but no more than ½ cup.
  7. Leaving a 1-2" border around the edges, brush on garlic butter, pizza sauce and your filling of choice.
  8. Begin rolling up your pizza. You may brush with more garlic butter on top and sprinkle with more cheese prior to baking, if desired. You can either bake seam side down or use the cheese to keep things together on top.
  9. Bake at 375 for 20-30 minutes.


Moving To Paradise

Easy 5 Minute Flower Hard Candy

Flower Hard Candy

It all started with my easy 5 minute hard candy that led to my 5 minute candy gemstones and 5 minute lollipops.  Today, I bring you edible moringa flower hard candies that are naturally pink in the same easy, 5 minute, no-bake format.  You don’t need any special tools and the flavor and color options are endless.  I even show you how to gauge the hard crack stage without a candy thermometer in the video.  I think they’re so pretty and they’d be perfect to serve as cake toppers, themed parties {tea party or baby shower, anyone?} wedding favors and so much more.  Really, the sky is the limit here.  Though as you know, I’m pretty obsessed with moringa right now.

Every part of the moringa tree is actually edible.  I’m a huge fan of its tender nutty leaves in salads or our daily green smoothie but today, its delicate white flowers {also great in salads}, are getting imbedded into pretty pink hard candies that are naturally flushed with its girly tint, thanks to some cold pressed beet juice.

If you can’t source moringa flowers where you are, some other options for edible flowers are violets, pansies, lavender, marigolds, chamomile, lilacs, peonies, rose, dandelion and many more.  You guys already know I adore hibiscus which would also be another good option for natural color.  I urge you to be creative when dreaming up color/flavor combinations.

5.0 from 1 reviews
Easy 5 Minute Flower Hard Candy
Cook time
Total time
Serves: 1 dozen candies
  • ¼ c granulated sugar
  • 2 tb Lyle's golden syrup or corn syrup
  • Pinch of sea salt
  • 1-2 ts beet juice or vanilla/rum/flavoring
  • Edible organic flowers
  1. In a heavy bottomed pan/pot, combine the sugar and syrup. Sprinkle in the salt.
  2. Allow it to cook evenly and bubble until it begins to turn light amber.
  3. You can gauge the candy with a thermometer at 300 degrees or take a bit of candy {careful, it's very hot!} and dunk it in cool water. If it hardens immediately, it's ready. If it's still too soft and malleable, it won't set.
  4. Take off the heat and whisk in the color/flavorings. Don't add in more than 2-3 teaspoons or it will dilute the mixture too much.
  5. Pour freeform on into desired molds over flowers.
  6. Set and enjoy.



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