PRETZEL CRUST LITTLE CAESARS RECIPES

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LITTLE CAESARS PRETZEL PIZZA | JUST A PINCH RECIPES



Little Caesars Pretzel Pizza | Just A Pinch Recipes image

Ok I have been working on this recipe for a month or 2 (this is my 3rd attempt) and well I really think I got it!! Try it and let me know what you think I truly think this is better then Little Caesars! Ohhh it is just so good!!! ENJOY :) OHHHHHH and by the way I am just so EXCITED!! LOL

Provided by Gina Davis @GMarie65

Categories     Other Breads

Prep Time 1 hours

Cook Time 20 minutes

Yield 4

Number Of Ingredients 14

PRETZEL DOUGH RECIPE
1 1/2 cup(s) warm water 110 - 115 degree
2 tablespoon(s) sugar
1 tablespoon(s) rapid rise yeast (i use saf-instant gold yeast)
4 cup(s) flour all purpose or bread flour
1 teaspoon(s) kosher salt (or your choice)
TOPPINGS
1 can(s) campbells cheddar cheese sauce (15 oz or 2 regular size small cans)
16 ounce(s) sharp cheddar cheese shreds
- pepperoni (as much or as little as you like)
1/2 cup(s) warm water
1/8 cup(s) baking soda
4 tablespoon(s) butter
- coarse kosher or sea salt (pretzel salt is best but i can not find it here :(

Steps:

  • DOUGH:
  • Add 1 1/2 cups warm water 110 - 115 degrees to bowl of stand mixer or med. size bowl if kneading by hand. Mix 2 tablespoons sugar into water, add 1 tablespoon instant rise yeast and give a quick whisk to combine it all. Let stand until bloomed about 5 mins.
  • After 5 minutes add 4 cups all purpose or bread flour to the yeast mixture add 1 teaspoon salt set stand mixer to #2 speed and let mix and knead for 5 minutes. If by hand mix until all is well combined and the knead by hand on a counter top for 5 good minutes. (you will have a soft but firm dough)
  • Spray a separate bowl with cooking spray (lightly) and place dough into it spray top of dough lightly with cooking spray. Cover with towel or plastic wrap and place in a warm draft free place (I have found over the years of baking bread that the Microwave is the BEST place! My oven has a proofing oven in it and I still use my microwave! Let it do it's thing for 30 minutes.
  • Remove dough from bowl onto an ungreased pizza pan and roll as close to edges as you can get. Press the dough towards the outside to form the thick pretzel crust. When happy with the dough on the pizza pan just sit to the side to rest for 10 minutes with out covering it.
  • TOPPINGS
  • In a bowl add all the cheese sauce and 4 oz of the cheddar cheese shreds and combine.
  • Spread the cheese mix over the crust all the way to the edge.
  • Sprinkle the remaining cheese on top of the mixture and top with as much or little pepperoni that you like.
  • Mix 1/2 cup warm water and 1/8 cup baking soda together until the baking soda is dissolved. Once it is brush all the edge crust with it and wait a minute and do it again and again!
  • Sprinkle with as little or as much coarse salt that you like.
  • Bake in oven at 425 degree for 18 - 20 minutes until the crust is really nice and dark brown and all the cheese is bubbly and nice!
  • Remove from oven to a wire rack to cool
  • Melt 4 tablespoons butter and brush it all on the crust.
  • Cool for at least 10 minutes to set the cheese sauce and ENJOY!!

LITTLE CAESAR PIZZA RECIPE (COPYCAT) - RECIPES.NET



Little Caesar Pizza Recipe (Copycat) - Recipes.net image

Enjoy a tasty bite in this copycat Little Caesar pizza that tops a crisp pretzel crust with pepperoni & a rich cheese sauce.

Provided by Jed

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 6

Number Of Ingredients 12

2 refrigerated, not thin crust pizza crusts
1 egg
1 tbsp water
½ cup baking soda
to taste course sea salt
2 cups shredded mozzarella cheese
24 pepperoni slices
8 oz extra sharp cheddar cheese
4 oz pepper jack cheese
1½ tbsp cornstarch
12 oz evaporated milk
2 tsp such as Frank’s hot sauce

Steps:

  • Preheat oven to 425 degrees F.
  • Bring a stockpot or dutch oven with 3 to 4-inch of water to a boil.
  • Unroll the refrigerated pie crust and keep on the paper.
  • If using a type that needs to be rolled, use a roller to roll out the dough to approximately ½-inch thickness. If using already rolled dough, fold in half so that it's about ½-inch thick and press down slightly to adhere.
  • Use a bowl approximately 6-inch across to create 2 6 to 7-inch pizzas. Cut around the outside of the bowl with a paring knife. Discard the remaining dough or save it for later.
  • In a small bowl, whisk together 1 egg with the water.
  • Brush each pizza dough very lightly with the egg wash. If any pooling occurs, pat lightly with a paper towel.
  • Slowly pour the baking soda into the boiling water.
  • Place the first pizza crust into the boiling water. It will immediately fall to the bottom, so use a wooden spoon to lightly bring it back up to the top.
  • Let cook in the boiling water for 25 seconds, then use 2 spatulas to carefully flip. Let cook for another 20 seconds and then remove from the water with the spatulas, place on parchment and set aside.
  • Repeat with the second pizza crust.
  • Once on the parchment. Liberally brush each crust with the egg wash once more. Brush all over, but put extra egg around the outside rim. Sprinkle generously all over with sea salt.
  • Bake in the oven at 425 degrees F for 8 minutes.
  • While the pizza dough initially cooks, make the cheese sauce.
  • In a medium, heavy-bottom saucepan set over low heat, combine cheese and cornstarch. Toss to combine.
  • Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking for about 5 minutes or until the cheese is bubbly and has thickened.
  • If the cheese has thickened too much, add additional evaporated milk. Set aside. Once the pizza crust has cooked, remove it from the oven. Allow to cool for about 5 minutes.
  • Top each with cheese sauce, leaving about a 1-inch rim around the outside for the pretzel crust. Top each pizza with 1 cup mozzarella cheese, then 10 tp 12 pepperonis.
  • Bake another 6 minutes or until golden brown and melty/bubbly. Slice and serve!

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