We all grew up with those comfort foods that just make us happy. One of my Maine husband’s is Pazzo Bread from Amato’s. A Maine pizza chain – Amato’s sponsored his little league sports teams & remains one of his favorites. Any time we went back to Portland to visit, somehow he found an excuse to stop by Amato’s.
I am sad to say but slowly our trips to Maine have become less and less frequent – and COVID hasn’t helped. Luckily we were able to go for a week this summer, but haven’t been back since. So I used our quarantine time at home to perfect my best ‘Pazzo Bread Imitation’ until he can get his fix for the real thing.
Ingredients:
- Store bought Pizza Dough (if I make homemade I like Bobby Flay’s recipe best)
- 3 tablespoon melted butter
- 4 garlic cloves
- 2 cups mozzarella cheese
- 1/4 cup parmesan cheese
- 1 tsp salt
- 1tsp pepper
- 1 tsp italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp red pepper flakes
- Marinara sauce for dipping
Heat oven to 425. If store bought pizza dough, take it out of the fridge and let it rise at room temperature for at least an hour so it is easier to roll out
You will need a large sheet pan, as you roll the dough out pretty thin, roll dough until it is approx 1/4inch thick. Use nonstick spray on sheet pan, then place dough on pan. Pierce dough with fork to avoid air bubbles.
Mix butter, seasonings & garlic together. Brush mixture across dough. Then top with the two kinds of cheese.
Bake at 425 for 10-12 minutes, until cheese is browning and bubbly.
Slice & serve with marinara for dipping.
....but will there be wine? 
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