If you’ve ever been to Caserta’s Pizzeria in Providence, Rhode Island, you might be familiar with their legendary “Wimpy Skimpy.” This savory, cheesy, and satisfying dish is a perfect combination of spinach, pepperoni, olives, and cheese, all tucked into a warm pizza dough pocket. Inspired by this beloved menu item, I’ve created a Pull Apart Wimpy Skimpy Bread that’s easy to make at home and perfect for sharing.
This pull-apart bread is packed with the same bold flavors but reimagined as a shareable loaf that’s great for game day, family dinners, or potlucks. Let’s dive into the recipe, and I’ll share a few tips to ensure it turns out perfectly every time.
Video can be found here!
Tips for Success:
- Room Temperature Dough: Make sure your pizza dough is at room temperature before rolling it out. This makes it easier to work with and ensures even baking.
- Drain and Chop Spinach Thoroughly: Removing excess liquid from the spinach is crucial to avoid soggy bread. Squeeze as much moisture out as possible!
- Use a Loaf Pan of the Right Size: A 9×5-inch pan is ideal. A smaller pan might result in undercooked dough.
- Check for Doneness: If you’re unsure whether the bread is fully baked, use a skewer or knife to check the center. It should come out clean or with a few crumbs.
Variations to Try
- Vegetarian Option: Swap the pepperoni for roasted vegetables like zucchini or eggplant.
- Spicy Kick: Add red pepper flakes or sliced jalapeños for a bit of heat.
- Herb Lovers: Sprinkle fresh basil or oregano over the filling for an herby twist.
Pull Apart Wimpy Skimpy
Ingredients
- 1lb pizza dough, room temperature
- 5 oz spinach
- 12 slices pepperoni roughly chopped (the large deli kind not prepackaged)
- 1/4 cup sliced black olives, drained
- 6 oz low-moisture whole milk mozzarella, grated
- 1/4 cup parmesan
- 1 tsp garlic powder
- 1 tsp onion powder
- Olive oil
Instructions
1. Preheat oven 400°F. Grease 9x5 loaf pan (anything smaller will not give the dough room to cook through).
2. Over medium heat, add 1 tbsp olive oil to a pan along with spinach. Sauté spinach until wilted down. Allow to cool so it is bearable to touch. Transfer to a clean dish towel (or you can use your hands) and squeeze out as much liquid as possible. Use kitchen sheers to cut spinach into small pieces.
3. On a clean work station, lightly dust flour and roll out pizza dough into a large rectangle. Drizzle with olive oil and spread oil out onto dough. Scatter spinach, pepperoni, olives, spices and cheese.
Using a knife or pizza cutter, cut 12 sections (3x4 sections). Stack the squares on top of each other and place in the prepares loaf pan upright and not too packed together. Add extra cheese on top (optional).
4. Bake for 30 minutes, until top is golden and dough is cooked through.
5. Allow to cool for 5 minutes and carefully remove from pan by confidently flipping it over onto a plate, then flip back onto serving dish. Serve with marinara and enjoy!
