pull-apart CANDY CANE PIZZA

Rosanna Pansino, YouTube baker and host of Baketopia, has a playful twist on pizza that’s easy to bake and even easier to share! With its candy-cane shape, it will make any meal around the holidays fun and festive.

PULL-APART CANDY CANE PIZZA

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 min.

Rise Time

10 min.

Bake Time

20 min.

difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 min.

Rise Time

10 min.

Bake Time

20 min.

ingredients

DOUGH

  • 1 cup flour, plus more for rolling
  • 1 envelope Fleischmann’s® RapidRise® Instant Yeast
  • 1-½ teaspoons sugar
  • ¾ teaspoon salt
  • ⅔ cup very warm water (120°F–130°F)
  • 3 tablespoons corn oil

TOPPING

  • ⅓ cup pizza sauce
  • ½ cup shredded mozzarella
  • 20 slices turkey pepperoni
  • Basil leaves
  • Parmesan cheese

directions

FOR THE DOUGH:

  • Preheat the oven to 425°F. Line a baking pan with parchment paper.
  • In a large bowl, whisk together the flour, Fleischmann’s® RapidRise® Yeast, sugar and salt.
  • Add the warm water and corn oil and mix together until well combined.
  • On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

TO ASSEMBLE:

  • On a floured surface, roll out the dough to a 6" x 20" rectangle about ¼" thick.
  • Gently slide a piece of parchment paper underneath the dough.
  • Using the knife, cut out 3" tall triangles about ½" apart on the bottom of the rectangle.
  • Spread the pizza sauce on the top of the dough.
  • Sprinkle the mozzarella cheese evenly.
  • Place the pepperoni slices on top, slightly overlapping each one.
  • Fold the cut ends over the toppings. Press the ends together and tuck the excess dough underneath.
  • Carefully curve the top end of the dough to the left to make a candy cane shape.
  • Bake in the oven for 15–20 minutes.
  • Sprinkle with parmesan cheese and garnish with basil leaves. Serve warm.

tip

If you don’t have parchment paper, simply roll the dough out and transfer it to a lightly oiled cookie sheet. Then, cut and shape the dough.


BAKE MORE WITH ROSANNA PANSINO

EXPLORE HER RECIPES

the tradition

Rosanna knows pizza! Making Italian food, especially pizza, from scratch is the traditional meal for holiday celebrations in the Pansino family.

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Pull-Apart Candy Cane Pizza




Easy to bake and even easier to share, this candy cane pizza will make any meal around the holidays fun and festive.



Difficulty

Beginner

Yield

Serves 4–6

Prep Time

35 minutes

Rise Time

10 minutes

Bake Time

20 minutes



Ingredients


Dough


Topping

Directions


For the dough:

  • Preheat the oven to 425°F. Line a baking pan with parchment paper.
  • In a large bowl, whisk together the flour, Fleischmann's® RapidRise® Yeast, sugar and salt.
  • Add the warm water and corn oil and mix together until well combined.
  • On a lightly floured surface, knead the dough for about 3 minutes. The dough should form a ball and will be slightly sticky.
  • Place the dough back in the bowl and cover with plastic wrap. Let it rest for 10 minutes.

To Assemble:

  • On a floured surface, roll out the dough to a 6”x 20” rectangle about ¼” thick.
  • Gently slide a piece of parchment paper underneath the dough.
  • Using the knife, cut out 3” tall triangles about ½” apart on the bottom of the rectangle.
  • Spread the pizza sauce on the top of the dough.
  • Sprinkle the mozzarella cheese evenly.
  • Place the pepperoni slices on top, slightly overlapping each one.
  • Fold the cut ends over the toppings. Press the ends together and tuck the excess dough underneath.
  • Carefully curve the top end of the dough to the left to make a candy cane shape.
  • Bake in the oven for 15–20 minutes.
  • Sprinkle with parmesan cheese and garnish with basil leaves. Serve warm.

Tip

If you don’t have parchment paper, simply roll the dough out and transfer it to a lightly oiled cookie sheet. Then, cut and shape the dough.