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Convection Bake Italian Cheese Bread with Mozzarella

Because this Convection Bake recipe uses Rapid Rise Yeast, the dough requires only 20 minutes for proofing before being rolled out and topped with a generous helping of cheese. Basically, in approximately 45 minutes you are able to enjoy delicious homemade cheesy bread which is almost instant happiness.

While this dough is easy to make getting the water temperature just right is key to success. Testing the water temperature on the inside of your wrist before adding to the dry ingredients is recommended to avoid adding water that is either too hot or too cold.

While this recipe shares the same ingredients as pizza the dough is much thicker and because it’s thicker it can handle a more generous amount of cheese. You can certainly add additional flavor accents just take care not to weigh the dough down.

The bread can be baked on a baking stone or a metal pan placed on the 1st or second rack from the bottom of the oven.


Larissa Taboryski

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Bread Dough

2 ½ cups all-purpose or bread flour

1 tsp Kosher salt

1 tsp sugar

1 tbsp, rapid rise yeast

1 cup warm water

1 tbsp olive oil


1 cup shredded Mozzarella cheese

2 tbsp grated Parmesan cheese

3 tbs mayonnaise

1 tbsp chopped green onion

Dash red chili flakes


Combine the four, salt, sugar, and yeast in a medium-sized bowl. Combine the water and oil in a measuring cup and add to the flour mixture. Mix with a wooden spoon to form a soft dough. Turn onto a lightly floured surface, and gather the dough together in a ball and knead a few times to create a smooth ball. 

Place the dough into a clean bowl add 1 tsp of olive oil and turn to coat with the oil. Cover with a kitchen towel or select the Proof mode in your oven and place uncovered in the oven to proof for 20 minutes.

While the dough is proofing, combine the topping ingredients in a small bowl.

Heat the oven in the Convection Bake Mode 450 degrees. If using a pizza stone place the stone in the oven during the preheating phase.

Place the dough on a lightly floured surface, punch it down flatten it into a disc with the heel of your palm. Place the dough over the back of your hands and stretch it into a 12” circle.

If using a pizza stone, place the dough on a lightly floured pizza peel. If using a baking pan, place the dough on a lightly oiled baking sheet. 

Spread the cheese mixture evenly over the dough and slide the bread into the oven. Bake for 12 to 15 minutes until golden brown and the cheese is bubbling.

Makes 6 - 8 slices


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Baked Ham with Tangerine Glaze and Roasted Carrots

Since ham is already cooked by smoking it is most often eaten cold, however heated through and brushed with a fruity glaze it makes a great centerpiece for celebration meals.  

In order to heat the ham through it usually needs a fair bit of time in a slow oven and to avoid drying out the meat it is covered until the final stage when the glaze is added. However, if you bake your unsliced ham in Convection you will not need to cover the ham and the heating through time will take approximately 1 ½ - 2 hours, depending on the weight of the ham. If you are heating a sliced ham then it must remain covered in foil to avoid drying out.

PDF Recipe



1 - smoked ham, bone-in, skin on 7 - 9 lbs

1 - bunch fresh sage leaves

¾ - cup olive oil

1 - cup unsalted butter, cut into chunks

2 - cups tangerine juice

2 - tangerines, sliced thin, seeds removed

2  - cups, packed light brown sugar

1 - cup water

½ - teaspoon whole cloves

2 - cinnamon sticks

1 ½ - lbs baby carrots

Preheat the oven in the Convection Mode 300 degrees.

Place the ham on a rack in a large roasting pan. 

Score the ham with cuts in a diamond pattern about 2 inches apart and ½ deep. 

Season generously with salt and pepper. Chop 8 of the sage leaves and mix with the olive oil to make a paste, rub all of the ham getting into the slits.

Bake for 2 hours.


Combine the  butter, tangerine juice, tangerines, brown sugar, water and spices in a heavy medium saucepan and heat over medium heat.  

Bring to a gentle boil and simmer until the liquid is reduced to a syrupy glaze, 30 - 40 minutes.

Brush the glaze over the ham when it has completed its initial heating phase. Add the baby carrots and another 8 chopped sage leaves and continue baking for another 40 - 50 minutes until the carrots are tender and the internal temperature of the ham is 150 degrees.

Serves 12

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