I don't really know what to write about the Pizza Bubble Ring. The name kind of says it all. The Baking Sisters were having Shabbos lunch at the house of their other sister (yes, there are three of us) and flipping through her copy of Kosher By Design: Kids in the Kitchen. Kosher by Design is a fabulous series of kosher cookbooks that includes Kosher by Design, Kosher by Design Lightens Up, Passover by Design, and my personal favorite, Kosher by Design: Short on Time. They are totally kosher. Anyway, we saw Pizza Bubble Ring and decided that it was just crying out to be made, so we heard its cry and saw its oppression, and took it out of the oven with a mighty hand and an outstretched arm.
Note: This is the recipe as sent to us by our sister Rachel, but we added some more details because there was confusion. Luckily, everything turned out just as planned but we thought that we would not leave our readers who wanted to try this recipe wandering through the wilderness for 40 years. (Wow, I am feeling biblical today.)
1 stick of butter
2 cloves of garlic, minced
1 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground black pepper
Pizza dough (We used a bag and a half of Trader Joe's pre-made pizza dough)
Shredded mozzarella cheese
Grated parmesan cheese (optional- we topped it with mozzarella cheese instead and it turned out fine)
Preheat the oven to 350. Spray a tube pan with non-stick cooking spray. Melt the stick of butter in the microwave and then mix the garlic, oregano, garlic powder, onion powder
and pepper into the melted butter. Stir until evenly distributed.
Cut the dough into small balls (they don't all need to be uniform in size). Flatten one of the balls and place some cheese in its center. Roll the dough around the cheese. Repeat this for each ball of dough.
Dip each ball into the butter mixture. Allow excess butter to drip off and place the ball into the pan. By the end, you should have one layer that totally fills the pan. Sprinkle parmesan (or whatever) over the dough balls. Bake for 35 minutes, or until golden brown. (It took ours about 50 minutes.)
Serve the bubble ring with warm marinara sauce.