Roasted Garlic Creamy Spinach No-Knead Pizza Bread
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Temps de lecture 3 min
Tropical Sunrise MangoPassion Fruit Loaf Cake
Roasted Garlic Creamy Spinach No-Knead Pizza Bread
3 Hours for Bread to Set
45 minutes
9 slices
Bread / Loaf
Canada
Welcome to our Pantrylot recipe series where we will share some of our favourite custom recipes made by local bakers. Our first baker is Saranya who is known for her lunchbox ideas and family recipes. Follow her here
We hope you enjoy baking her delicious Roasted Garlic Creamy Spinach No-Knead Pizza Bread.
Pizza is always a hit with back to school lunches or family dinners. This Pizza bread has an added punch with onions & spinach.
The main part of baking this pizza bread is actually the prep, there are 4 steps and we promise you it is worth it. Letting the dough rise is the longest prep time, other than that caramelizing the garlic is worth the wait!
Pantrylot sells a majority of the items needed, flour, yeast, sugar, but you will need to make sure you have on hand - spinach, onion, mayonnaise, sour cream. butter, garlic and parmesan cheese. There is also everyday spices used that you can grab from your pantry.
Added in the Creamy Garlic Swirl is what makes this pizza bread so mouth watering so although it looks like alot of items are needed it is a small amount fora huge punch of flavour!
If you are baking these at home, tag us in all our creations @pantrylot and let us know what you think! We love hearing how creative all our bakers get. If you want to be on our recipe creation team send us a DM at @pantrylot to get started!
Happy Baking!
Pantrylot team
PantryLot
Baked Loaf Ingredients
DOUGH
Ingredient |
Amount |
Pantrylot Bread Flour, plus more for shaping |
3½ cups |
Instant or active dry yeast (Pantrylot) |
2 tsp |
Salt |
2 tsp |
Granulated white sugar |
1 tsp |
Italian seasoning |
2 tsp |
Garlic powder |
1 tsp |
Onion powder |
½ tsp |
Crushed red chili flakes |
¼ tsp |
Whole roasted garlic head, mashed |
1 |
Room-temperature water |
1¼ – 1½ cups |
CREAMY GARLIC SWIRL
Ingredient |
Amount |
Mayonnaise |
2 tbsp |
Sour cream |
1 tbsp |
Melted unsalted butter |
1 tbsp |
Whole roasted garlic head, mashed |
1 |
Grated Parmesan cheese |
1 tbsp |
Milk or cream |
1–2 tbsp |
Salt & black pepper |
Pinch of each |
FILLING
Ingredient |
Amount |
Shredded mozzarella cheese |
1¼ cups |
Grated Parmesan cheese |
¼ cup |
Chopped fresh spinach |
1 cup |
Thinly sliced red onions |
⅓ cup |
Chili oil |
For drizzle (inside & on top) |
GARLIC PARMESAN BUTTER
Ingredient |
Amount |
Melted unsalted butter |
3 tbsp |
Grated Parmesan cheese |
1 tbsp |
Italian seasoning |
½ tsp |
Salt |
Pinch |
💡 For Best Flavour: Refrigerate the covered dough for at least 12 hours, or up to 2 days, for a deeper, more complex flavour.
Directions
Step 1
Step 1 — Roast the Garlic
Preheat oven to 375°F (190°C). Slice the top off a garlic head, drizzle with olive oil, and wrap in foil.
Roast for 35–40 minutes until soft and caramelized. Cool, then squeeze cloves into a paste.
Step 2
Step 2 — Make the Dough
In a large bowl, combine Pantrylot Bread Flour, yeast, salt, sugar, Italian seasoning, garlic powder, onion powder, and chili flakes.
Add the mashed roasted garlic and water (start with 1¼ cups, add more as needed). Mix with a wooden spoon until a sticky, shaggy dough forms.
Cover and let rise for at least 3 hours at room temperature, or refrigerate for 12 hours to 2 days for best flavour.
Image from Pantrylot
Step 3
Step 3 — Prepare the Creamy Garlic Swirl
Combine mayonnaise, sour cream, melted butter, roasted garlic, Parmesan, milk or cream, salt, and pepper.
Stir until completely smooth. Set aside.
Step 4
Step 4 — Shape and Fill
Turn dough onto a lightly floured surface and gently stretch into a rough rectangle.
Spread the creamy garlic mixture evenly over the dough.
Sprinkle with mozzarella, Parmesan, spinach, and red onions. Drizzle with chili oil.
Fold the dough like an envelope and shape into a round loaf. Place seam-side down on parchment paper. Cover and rest for 30 minutes.
Image from Pantrylot
Step 5
Step 5 — Preheat Dutch Oven
Place a 6-quart Dutch oven with lid in the oven and preheat to 425°F (220°C) for at least 30 minutes.
Step 6
Step 6 — Bake
Score the top of the dough with an X.
Carefully transfer the dough (with parchment) into the hot Dutch oven. Bake covered for 25–30 minutes.
Remove the lid and bake for an additional 10–15 minutes, until deep golden brown and hollow-sounding when tapped.
Step 7
Step 7 — Finish
Mix together the garlic Parmesan butter ingredients. Brush generously over the hot bread immediately after baking.
Let cool for 15–20 minutes before slicing.
Step 8
Step 8 — Serve
Slice and drizzle with chili oil before serving.
Enjoy!!
Storage
Room temperature: Up to 2 Days loosely covered.
Refrigerator: Up to 4 Days
Freezer — Let bread cool completely. Wrap tightly in plastic wrap, then in foil or a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature for 1–2 hours. Reheat slices in a 350°F oven for 5–7 minutes, or a whole loaf for 10–12 minutes.
Pantrylot