Jet's Bread
Oh boy. Jet’s Bread. Well, anyone who knew me in my 20s knew I (quite literally) had a Jet’s guy. His name was Ray and he delivered Jet’s Pizza to my house in Ferndale, Michigan. Ray was awesome, and I’m not kidding when I say, I saw him a couple times a week. I was addicted to Jet Bread! When I moved to Chicago, I had to say goodbye to Jet’s, but made it a point to get it every time I visited my family when I came back to Michigan. Chicago eventually got a Jet’s, and then a few more, and life was back to normal. Fast-forward to this dumb pandemic and, well, long story short, I decided I’d try my hand at making my own Jet Bread. The only thing I had as a reference was a description of it on the Jet’s website: “Freshly baked bread with premium mozzarella, topped with butter, garlic & romano. Served with your choice of dipping sauce.” Well, I guess that was enough for me because this Jet’s Bread is AWESOME! Please make it! Send me pictures of yours! Let me know if you’ve come up with new ways to improve it! It’s by far one of the best, simplest and easiest things I’ve ever made and I love it.
P.S. I had Nick run up to our local Jet’s Pizza to pick up a bottle of their ranch dressing because even though this homemade Jet’s Bread is the best, whatever homemade ranch I make won’t even hold a candle to their perfect Ranch Dressing.
INGREDIENTS
1 pkg pizza dough (Tiseo, Delallo, Trader Joe’s, any kind you like)
8 oz. shredded mozzarella cheese
6 oz. grated romano cheese
2 Tbsp butter
2 Tbsp olive oil
2 cloves garlic, grated
DIRECTIONS
Preheat oven to 350 degrees.
If you’re using frozen dough, let it thaw and rise a little. If you’re making Delallo or any other store-bought dough, let it rise a bit before using.
Add the olive oil to a casserole dish to grease it and then add your dough to the dish. And spread out evenly as best you can to make sure it’s taking up the whole dish (the olive oil with make this a little tricky, but take your time).
With the tips of your fingers, gently press down (like you’re typing) on top of the dough, just enough to make cute little divots into the dough.
Melt the 2 Tbsp butter and the grated garlic in a small dish, then brush evenly on top of the dough.
Top with Mozzarella, all the way to the edges of the dish, evenly. Then do the same with the Romano cheese.
Bake for 30 minutes and then check to make sure it’s golden brown.
Turn the oven on broil and broil for ONE MINUTE - no more than one minute or you’ll burn your cheese and cry into a casserole dish, wondering what might have been.
Once the minute of broiling is done, it will be golden brown with a few bubbles on top.
Please dip into marinara or, even better, ranch dressing to enjoy.