So Ashley came across this recipe:
Firstly: there’s a couple changes I want to make. Ashley’s milk allergy necessitates removing the milk. Also, as always, I want to try to simplify the recipe a bit and remove any proprietary ingredients, so the potato flour and “Pizza Dough Flavor” need to go.
Following my usual M.O. I looked around for several recipes to try to extract a baseline.
The contributing recipes are:
I included cinnamon bun recipes as well as it’s the base recipe that KA is modifying.
The common ingredients seem to be:
1 – 1 1/2 cup liquid (milk or water/milk mixture)
3-4 cups Flour
3-4 tablespoons Fat
Combing them I’ve decided to go with:
1 cup Soy Milk
15 oz Bread Flour
2 1/4 tsp Dry Yeast
1 1/2 tsp Salt
1 tbsp Sugar
3 Tbsp Olive Oil
1/2 tsp oregano
1/2 tsp basil
Sausage, ground & cooked
Daiya Shreds (Mozzerella)
Pizza Sauce (A Recipe is below)
Heat Soy Milk to 100 degrees Fahrenheit
Combine Flour, Salt, Sugar & Herbs
Place Dough Ingredients in Bread Machine in this order: Soy Milk, Egg, Oil, Flour Mixture, Yeast
Set Bread Machine to Dough and start.
When finished, roll out dough into a large rectangle.
Layer Sausage, Pepperoni & Daiya on dough, reserving some Daiya.
Roll dough into log and slice into 12 pieces.
Place slices on sheet pan (I used two) and bake @ 350 degrees for 15 minutes.
Top each bun with ~1 tbsp of Sauce and sprinkle Daiya on top.
Return to oven and bake until browned & Daiya has melted ~15 min.
If you need a preferred Pizza Sauce:
15 oz Crushed Tomato
6 oz Tomato Sauce
2 cloves garlic, pressed
1/4 tsp salt
1/4 tsp black pepper, ground
1/4 tsp thyme
1/4 tsp rosemary, crushed
1 tsp paprika
1/4 tsp oregano
1/4 tsp basil
Combine all ingredients in sauce pan; heat while stirring to desired temperature.