Here are the steps:
Roll out about a pound of dough (size of a grapefruit), making sure to flour the surface first so things don’t stick.
Add your favorite sauce (I’m liking tomato basil marinara right now) and shredded mozzarella.
I added Volpi gourmet pepperoni to half of the pizza. That right there is some good stuff.
The next step is to roll the pizza toward you. Trust me on this one. Toward you.
After it’s rolled, it’s time to pinch it closed. Pinch away to seal it up. If a little bit of the ingredients stick out, that’s ok. It makes it all cook together even better.
Now it’s time to cut the loaf. I tried my kitchen scissors, but that wasn’t happening; so I went to the garage and grabbed my husband’s fishing line. Now we’re talkin’! Just wrap the line around a 1/2 inch section, pull tight, and you’ll get a perfect cut every time.
Place these bad boy rolls onto a greased baking sheet (parchment paper would work even better). Bake at 400 degrees for 13-15 minutes.
Bake until they are golden brown and the cheese has had a chance to caramelize.
These babies have to cool almost completely before you insert the stick. I learned the hard way on the first batch. My little pizza pops drooped and sagged and slid down the stick. So, be patient. It will be so worth it!
“Mom,” says my nine year old son, “These are even better than pizza!”
“Well, it is pizza, Buddy.” I replied.
“Oh, ya…. But it’s still better than pizza.” He said.
“Ha! Thanks!” I replied.
(Inspiration from http://www.artisanbreadinfive.com/)