Pizza Sandwich

Every Wednesday I go to our local Sprouts farmers market to pick up fresh produce for the next week. Several weeks ago I saw some Ecce Panis Focaccia rolls that I couldn't resist. They are amazing! I called them pizza sandwiches so my kids would eat them, but name them whatever you want they're good. They would be especially yummy paired with a tomato basil soup.

Pizza Sandwiches

Focaccia rolls (see recipe for Macaroni Grill bread recipe below if you don't want to spend the money or can't find some in your local stores.)
favorite cheese (I've used mozzarella and monterey jack because that's what I usually have in the house, but feel free to use any type you like)
olive oil
garlic salt

Slice roll in half and sprinkle with a little olive oil and garlic salt. Top with cheese and broil in oven till cheese is melted. Add toppings as desired.

Toppings: My kids love peperoni (I add it before broiling), but I eat it with fresh tomatoes, roasted red and yellow peppers, avocado is good too. Basically go wild and try whatever you like and it'll be yummy. You can put pizza sauce on, or leave it on the side to dip. I usually eat it without, but my kids like the sauce.

Try this recipe for the bread if you can't find it in your local stores or want to make this for less. I really like the recipes I've tried from their site! If you'd like you can add thyme as well as rosemary in this recipe.

Macaroni Grill Bread
from The Sister's Cafe

1 Tbsp. Dry Yeast

1 Tbsp. Sugar 1 cup warm water (105 - 115 degrees)

2 ½ cups white flour, divided

1 tsp. salt

2 Tbsp. rosemary, chopped, (I used about a tablespoon of dried rosemary and it worked great.)

1 Tbsp. olive oil

2 Tbsp. butter or margarine

Coarsely ground salt

Put the yeast, water and sugar into a blender. Mix it until it is frothy.Turn the oven onto 200°.

To the mixing bowl of yeast mixture, add two cups of the flour, salt, and half of your chopped rosemary. Keep the other half cup of flour close at hand. Knead the dough for a few minutes. Add the rest of the flour as needed to get the dough to the right consistency (soft and stretchy without being overly sticky).Turn the oven off

Lift the dough out of the mixing bowl. Add the olive oil to a bowl and swirl it around. Roll the dough in the olive oil so it is well coated and let it sit in the bowl. Cover the bowl with a dish towel and place it in the oven (the oven should be off by now, if you missed that step). Leave the door cracked so it's not too hot in there.Let the dough rise for about an hour. It should be approximately doubled in size. Punch the dough down and knead it again. Divide it into two equal sized lumps and let it sit for about 5-10 minutes.(Or, make into small roll sized pieces.)

Prepare your baking pan. I use a ceramic stone, but a cookie sheet will work. If the surface is not naturally non-stick, spray it with the cooking spray, or use parchment paper. Shape the dough into two oval-shaped loaves and arrange on the pan. Melt the butter or margarine. Use a brush to paint the surface of the loaves with butter. Take the rest of the chopped rosemary and sprinkle it over the loaves. Pat it down gently to set it into the dough. Return the loaves to the oven. Don’t turn it on yet. Let the dough rise again, for about 45 minutes. Remove the loaves and preheat the oven to 450°. Sprinkle a little bit of coarse(kosher salt is perfect) salt over the loaves. Return the dough to the oven. Bake for 20-25 minutes until light brown.Makes two loaves. Best enjoyed with olive oil, balsamic vinegar and garlic.