Disclosure: This Pepperoni Pizza Bialys recipe post is sponsored by Rhodes Bake-N-Serve. All photos, recipes, and opinions are my own. If you’ve never tried a bialy, you’re in for a treat. Think bagel-like bread: a bagel is boiled and has a hole, while a bialy is baked with a shallow divot that holds savory fillings.
If you shop at Wegman’s you may already know the bakery’s Pepperoni Pizza Bialys (pronounced “bee-alleez”) that call out from the case. They’re irresistible: chewy, bagel-like rounds topped with chopped garlic, a hint of pizza sauce and olive oil, a generous layer of melted cheese, and a couple of pepperoni with crispy edges.
If you can walk past one of these in the bakery without buying it, you’re stronger than I am. The good news is you don’t have to live near Wegman’s to enjoy them. This recipe recreates those bakery bialys at home and is surprisingly easy.
While I bake bread regularly and have a long collection of recipes, I like using Rhodes frozen yeast dinner roll dough for these bialys. It’s made with high-protein, non-GMO flour and cane sugar, is vegan and vegetarian friendly, preservative-free, Kosher pareve, and made in the USA. Mostly, though, it’s just delicious and saves time.
My kids go crazy for these Pepperoni Pizza Bialys and I think yours will too. Serve them for breakfast, lunch, or dinner. They’re great straight from the oven, warmed later, or room temperature. Pair them with warm marinara for dunking, or enjoy them on their own. They also make a nice light dinner with a tossed salad.
Pepperoni Pizza Bialys Recipe
Prepare a rimmed half-sheet pan by spraying it with nonstick cooking spray or brushing it with oil. Scatter 1/4 cup cornmeal or semolina evenly over the pan. Space 15 pieces of frozen roll dough at least 3 inches apart. Follow the rapid-thaw directions on the roll dough package: place a cake pan with boiling water on a lower oven rack and set the pan of dough above it in an oven warmed to 200°F, then turn the oven off and close the door. Check at about 25 minutes and remove the dough when fully thawed and soft (this typically takes up to 45 minutes).
After removing the pan from the oven, let the rolls rest uncovered on the counter for about 10 minutes so the surface dries slightly. Preheat the oven to 425°F while the dough aerates. In a small bowl combine 1/3 cup smooth marinara sauce, 2 tablespoons garlic-infused extra virgin olive oil (or regular EVOO), and 2 minced garlic cloves. In another bowl toss 1 1/2 cups shredded mozzarella with 1/2 cup shredded cheddar.
To form the characteristic bialy well, use the flats of your index and middle fingers to press down firmly into the center of each dough round, leaving a shallow divot without flattening the entire piece. Spoon about 1 teaspoon of the sauce mixture into each divot, then place one slice of pepperoni on top and press down so the sauce pushes up slightly around the edges. Divide the cheese mixture among the bialys, then top each with two additional pepperoni slices.
Bake for 16–20 minutes, until the cheese is melted and golden and the pepperoni edges are crisp. If you like, garnish with a little fresh minced parsley and serve warm with extra marinara for dipping. Let the bialys rest on the pan for 5 minutes before serving.
Store any leftovers tightly wrapped in the refrigerator for up to 3 days. Reheat in the microwave briefly or warm wrapped in foil in a 350°F oven until heated through.
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Pepperoni Pizza Bialys Recipe
Ingredients
- 15 frozen roll dough pieces
- nonstick cooking spray or oil for pan
- 1/4 cup cornmeal or semolina
- 1/3 cup smooth marinara sauce
- 2 tablespoons garlic extra virgin olive oil
- 2 garlic cloves, peeled and minced
- 45 slices pepperoni
- 1 1/2 cups shredded mozzarella
- 1/2 cup shredded cheddar
Optional for garnish
- fresh minced parsley
Instructions
-
Spray a rimmed half-sheet pan with nonstick spray or brush with oil. Scatter the cornmeal evenly over the pan and place the frozen dough balls about 3 inches apart. Preheat the oven to 200°F and place a cake pan with boiling water on a lower rack. Put the pan of roll dough on the rack above the water, turn the oven off, and close the door to speed thawing. Begin checking at 25 minutes; when rolls are fully thawed and softened, remove the pan and discard the water.
Preheat the oven to 425°F while the dough sits out and dries slightly. Mix the marinara, olive oil, and minced garlic in a small bowl. Toss the mozzarella and cheddar in another bowl.
Use the flats of your index and middle fingers to press a shallow divot into each dough round without flattening the entire piece. Spoon about 1 teaspoon of the sauce mixture into each divot. Place one slice of pepperoni into the well and press down so the sauce spreads slightly. Divide the cheese among the bialys and top each with two more pepperoni slices.
Bake 16–20 minutes until cheese is bubbly and golden and pepperoni edges are crisp. Garnish with minced parsley if desired. Let rest 5 minutes on the pan before serving. Serve with extra marinara for dipping.
Nutrition
Carbohydrates: 3 g
Protein: 5 g
Fat: 8 g
Nutrition information is an estimate. Calculate using your actual ingredients if desired.
Love these Pepperoni Pizza Bialys? Try other pizza favorites
- Best Pan Pizza
- Pickle Pizza
- Pepperoni Pizza Gnocchi
- Smoked Salmon Cucumber Pizza
- Figgy Pig Pizza
- Pizza Tortellini Salad
- Pizza Stuffed Pasta Shells
