for this recipe Pretzel Pizzas
|1 package||Dr. Oetker Pizzaiolo Kits|
|1 cup||warm water|
|0.5 tsp||baking soda|
|2 tbsp||boiling water|
|1.5 cup||Selection Tex Mex shredded cheese blend divided|
|8 slices||Irresistibles Artisan Genoa salami quartered|
|0.25 cup||red peppers minced|
|0.25 cup||green peppers minced|
|0.25 cup||onions minced|
Preheat oven to 425F
In a large bowl, combine crust mix with warm water until well blended. Knead dough into a smooth ball, about 2-3 minutes. Cover and let rest for at least 15 minutes.
Cut the ball into 8 equal pieces. Roll one piece into a 26-inch long rope. Form a U shape; while holding one end in each hand, twist the ends together twice then press the ends onto the bottom of the U to form the pretzel shape.
Repeat steps to make 8 pretzels. Arrange pretzels on a large parchment lined baking sheet.
Stir together the boiling water and baking soda in a small bowl. Brush each pretzel with the hot baking soda mix then coat each one a second time. Brush each with egg yolk and sprinkle with salt.
Bake for 10 minutes. Drizzle the pizza sauce from one of the pouches onto the pretzels. Sprinkle with half the cheese; top with salami, red and green peppers, onion and the remaining half of the cheese. Bake further 5 minutes.
Serve pretzel pizzas with remaining pizza sauce to dip.
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