Planet Hollywood Pizza Bread
Menu Description: "Fresh baked on premises, sliced into eight pieces, brushed with garlic butter, Parmesan cheese, mozzarella and basil, topped with chopped plum tomatoes and herbed olive oil."
In 1988, London-born restaurant mogul Robert Ian Earl joined with movie producer Keith Barrish and a gaggle of celebrities including Arnold Schwarzenegger, Sylvester Stallone, Bruce Willis, and Demi Moore to start a Hollywood-themed restaurant that is on its way to becoming his most successful venture yet. In 1991, a gala star-studded affair in New York City celebrated the opening of the world's first Planet Hollywood.
But even the coolest theme restaurant won't fly if the food doesn't please. Earl told Nation's Restaurant News, "People don't eat themes—no concept in the world can succeed for long unless it also delivers great food at the right price." Planet Hollywood features a menu of delicious dishes rivaling food from national chains that don't have a theme to lean on.
The Pizza Bread appetizer comes highly recommended by Planet Hollywood servers. The "bread" is pizza dough, rolled thin, with a light layer of cheese, basil and tomato on top; then it's baked in a pizza oven at the restaurant. Since most of us don't have pizza ovens at home, this recipe has been designed for a conventional gas or electric oven.
Source: Top Secret Restaurant Recipes by Todd Wilbur.
- 1/3 cup plus 1 tablespoon warm water (105 degrees to 115 degrees F)
- 3/4 teaspoon yeast
- 1 teaspoon granulated sugar
- 1 cup bread flour
- 1/2 teaspoon salt
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic salt
- 1 1/2 tablespoons butter, melted
- 1 cup shredded mozzarella cheese
- 2 tablespoons coarsely chopped fresh basil
- 1 small tomato, chopped (use a Roma or plum tomato if available)
- 2 tablespoons grated Parmesan cheese
1. Start the dough one day before you plan to serve the pizza. In a small bowl or measuring cup dissolve the yeast and sugar in the warm water. Let it sit for 5 minutes or until the surface of the mixture turns foamy. Sift together the flour and salt in a medium bowl. Make a depression in the flour and pour in the olive oil and yeast mixture. Use a fork to stir the liquid, gradually drawing in more flour as you stir, until all the ingredients are combined. When you can no longer stir with a fork, use your hands to form the dough into a ball. Knead the dough with the heels of your hands on a lightly floured surface for 10 minutes, or until the texture of the dough is smooth. Form the dough back into a ball, coat it lightly with oil, and place it into a clean bowl covered with plastic wrap. Keep the bowl in a warm place for about 2 hours to allow the dough to double in size. Punch down the dough and put it back into the covered bowl and into your refrigerator overnight. Take the dough from the refrigerator 2 to 3 hours before you plan to build the pizza so that the dough can warm up to room temperature.
2. Preheat the oven to 475 degrees F.
3. Roll out the dough to a 12-inch diameter.
4. Mix the garlic salt with the butter.
5. Use a brush to coat the entire crust with garlic butter.
6. Spread half of the mozzarella cheese over the crust.
7. Spread the basil over the cheese.
8. Spread the remaining mozzarella over the basil.
9. Sprinkle the tomato over the cheese.
10. Bake for 8 to 10 minutes or until the surface begins to turn brown.
11. Remove the pizza bread from the oven and sprinkle the fresh Parmesan over it.
12. Slice into 8 pieces through the middle, like a pizza, and serve hot.
Tidbit: If you don't want to make your dough from scratch, you can use a canned tube of pizza dough (such as Pillsbury), or an instant dough mix. you will need only about 1 cup of dough after rising, which is about half a tube of the Pillsbury-type dough. I highly recommend making the dough from scratch if you have time. There's nothing in a package that tastes as good as the homemade stuff.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original copycat recipes for you to use at home. Welcome to my lab.