Greetings, my beautiful lovelies! It's Emmy, how are you? It's great to see you and welcome back. Today, I'm going to be making pizza out of sliced bread. I know, this isn't something new. This is something we've probably all made in some form using English muffins; using the ends of the loaf of sliced bread; or just any kind of bread. We top it with cheese and sauce, and we put it in toaster oven, in the oven, broil it, and then you got pizza, right? Right, but maybe not.

I just saw a beautiful version of this from a channel here on YouTube called Cooking Haru, and I'll put a link to that channel down below. And this just looks lovely. We're going to be making essentially garlic bread — sweetened garlic bread — with a little bit of honey, fresh garlic, and butter. So it's gonna be garlic bread and then it's gonna have pizza toppings on top. And it just looks so stinking beautiful and delectable! And if I really wanna be honest, the reason why I wanna make this is just because I wanna eat it because it looks so good.

Okay, with that, let's go ahead and get started. So the first thing we're going to need is some sliced bread. You can use any kind of bread you like — they show in the videos simply sliced white bread. So that's what I'm going to use. Also, this is pizza. So with pizza, you can add whatever toppings you like, whatever is your favorite topping. I'm going to follow what Cooking Haru made in their video because it looked delectable, and I like those toppings. But if you don't, you do you. Make this your own.

Another reason why I wanna make this video is because, yeah, we've got the onions and garlic out of the garden. This was actually harvested a couple weeks ago and has been hanging up in my garage to dry out. Love growing garlic. If you ever wanna grow something in your garden, may I recommend garlic to you? It's so simple, hearty, easy. It's one of the first things that comes up in your garden in spring. And did I mention it's easy? Because it is.

This too came out of the garden. This is flat leaf parsley. Love this. It's really great for garnishes because it stays nice and green, has a nice vegetal flavor to it. And did I mention that it's green? And makes brown things in particular — brown dishes like stews — look beautiful. Alrighty, we're gonna take some butter and I'm gonna use four tablespoons of butter — three or four tablespoons of butter. I'm gonna melt that, boop.

While it's doing its thing, let me show you this beautiful garlic. Look at that, isn't that gorgeous? This variety of garlic is called hardneck. That means this stalk is hard and not soft at all. So if I clip this stalk off, and then you peel the leafy parts off, and you can see the physiology of the garlic clove, or the anatomy. So if you pull this back, you don't wanna do that until you're about ready to eat the garlic because all these papery leaves protect the garlic.

And you see those are the cloves of garlic. Now look at the size of them. They're enormous! Next to my thumb for reference. They're just massive. That's, I would say two? At least two times the size of a standard clove of garlic. In my hand, I mean, I don't have giant hands, but this is incredible. So hardneck garlic, the garlic cloves are arranged around the stalk. So let me pull this back a little bit. So there's just one ring of garlic around the central stalk. That's how you can tell that that's hardneck.

Softneck will include smaller little cloves inside. So if I pull this clove, if I separate the clove, See that? The stalk goes all the way down and there's no clove. And then you see just a bunch of little cloves hanging off it. But that's not what we want for our garlic bread.

So let me give you an update on my bee vlogs. I have not posted videos of going into my hives. No hive check videos, but I still continue to keep bees and like having them very much. So that is our gorgeous garlic bread mixture. I'm gonna give that a taste. Om-nom-nom-nom-nom-mm-mm. Butter and honey is so good, and then you add garlic and you're like...

"WEBVTTKind: captionsLanguage: en(light upbeat music)- Greetings, my beautiful lovelies.It's Emmy, how are you?It's great to see you and welcome back.Today, I'm going to be makingpizza out of sliced bread.I know, this isn't something new.This is something we've probably all madein some form using English muffins;using the ends of theloaf of sliced bread;or just any kind of bread.We top it with cheese and sauce,and we put it in toaster oven,in the oven, broil it,and then you got pizza, right?Right, but maybe not.I just saw a beautiful version of thisfrom a channel here onYouTube called Cooking Haruand I'll put a link tothat channel down below.And this just looks lovely.We're going to be makingessentially garlic bread --sweetened garlic bread --with a little bit of honey,fresh garlic, and butter.So it's gonna be garlic breadand then it's gonna havepizza toppings on top.And it just looks so stinkingbeautiful and delectable!And if I really wanna be honest,the reason why I wanna make this isjust because I wanna eat itbecause it looks so good.Okay, with that, let'sgo ahead and get started.So the first thing we're goingto need is some sliced bread.You can use any kind of bread you like --they show in the videosimply sliced white bread.So that's what I'm going to use.Also, this is pizza.So with pizza, you can addwhatever toppings you like,whatever is your favorite topping.I'm going to follow whatCooking Haru made in their videobecause it looked delectable,and I like those toppings.But if you don't, you do you.Make this your own.Another reason why I wanna makethis video is because, yeah,we've got the onions andgarlic out of the garden.This was actually harvesteda couple weeks agoand has been hanging upin my garage to dry out.Love growing garlic.If you ever wanna growsomething in your garden,may I recommend garlic to you?It's so simple, hearty, easy.It's one of the first thingsthat comes up in your garden in spring.And did I mention it's easy?Because it is.This too came outta the garden.This is flat leaf parsley. Love this.It's really great for garnishesbecause it stays nice and green,has a nice vegetal flavor to it.And did I mention that it's green?And makes brown things in particular --brown dishes like stews -- look beautiful.All righty, we're gonna take some butterand I'm gonna use fourtablespoons of butter --three or four tablespoons of butter.I'm gonna melt that, boop.(microwave door clatters)While it's doing its thing,let me show you this beautiful garlic.Look at that, isn't that gorgeous?This variety of garlic is called hardneck.That means this stalk ishard and not soft at all.So if I clip this stalk off,and then you peel the leafy parts offand you can see the physiologyof the garlic clove, or the anatomy.So if you pull this back,you don't wanna do thisuntil you're about ready to eat the garlicbecause all these paperyleaves protect the garlic.And you see those arethe cloves of garlic.Now look at the size of them.They're enormous!Next to my thumb for reference.They're just massive.That's, I would say two?At least two times the sizeof a standard clove of garlic.In my hand, I mean, Idon't have giant hands,but this is incredible.So hardneck garlic,the garlic cloves arearranged around the stalk.So let me pull this back a little bit.So there's just one ring ofgarlic around the central stalk.That's how you can tellthat that's hardneck.Softneck will includesmaller little cloves inside.So if I pull this clove,if I separate the clove,See that?The stalk goes all the way downand there's no other cloves inside,just one ring of garlic.It's massive, it almostlooks like a shallot.Go in my hand.Enormous.So to my melted butter, which I have here,I'm gonna go ahead andadd one whole clove.So that's about two cloves of garlic.In the video they actuallyuse jarred garlic.So you can do that.But I have fresh and I prefer freshand I have the time to prep the fresh.So that's what I'm going to do.But look how fresh, juicy that is.Mm-mm-mm-mm!All right, so I'm gonna chop that up.Mince it pretty finely.So that is probably abouttwo tablespoons of garlic.Into the warm butter.Get all of that.Thank you, garlic.This is honey from my own hives.I also keep bees.We're going to add tablespoonand a half of honey.So I'd say equal parts garlic to honey,so one to one, and then two parts butter.If you wanna see my bee vlogs,I'll put a link downbelow to my bee channel.I have not posted videosof going into my hives.No hive check videos,but I still continue to keep beesand like having them very much.So that is our gorgeousgarlic bread mixture.I'm gonna give that a taste.Om-nom-nom-nom-nom-mm-mm.Butter and honey is so goodand then you add garlic andyou're like, \"Mm-hm, I get it.\"I know, don't knock it till you try it.It seems too sweet, but it's delicious.That flavor, that combinationof sweet and garlicin butter is remind meof a garlic bread I made,the Korean-inspired garlic bread that was,make buns and you cut 'em into wedgesand pour this beautifulsweet sauce on top.Check that out if you haven'tseen it, it's fantastic.Let's cut some onion.So normally I would allow these to dryand this would be all cleaned up outside.But since I just harvest thisnow, it's a little messy.Cut this top off, beautiful onion.And then after this dries,this will all shrivel up.But those are the freshroots, trim those off.So this is kind of similarwhat you would findin the grocery store, exceptthis part would be removedso you didn't see all the dirt, right?It would be nice and cured, see?That looks just like whatyou get at the grocery.Look, this is huge, nicesize onion, so happy.All righty, so I'mgetting dirt everywhere.And for this recipe,I think I'm only goingto need just a bit.So I'm gonna just cut a littlecheek off of that, beautiful.Peel off skin and give it a good dice.I love onions on my pizza.I know some people don't, but I do.Already, I'm making a sausage onion pizza.So got these little sausagesand I'm just gonna slice them up thinly.So many cool regional pizzasall over this country.Well, all over the world, frankly,but so many different ways to make pizza.Mm-hm. Mm!Last thing is to chop some parsley.For both color and flavor.Mostly color, to be honest.If you don't have freshparsley, you can use dry.Okay, that's that.So now we are ready to assembleour garlicky sliced-bread pizzas.Got a pan lined with parchment.You can use any kind of big safe dish.And we need bread.Recipe says to use five slices.So that's what we've got here.Plain ol', simply boring white bread.Slice that in half.(toaster over chimes)Oven, as you can hear, is preheated.It's set for 400 degreesF or 200 degrees C.And now we are going to arrange the bread.Now I found that this was partof what makes it look so lovely.We're just going tospiral it around like thisand it's gonna create a littlepeak at the top, very cute.See, just this extra stepof spiraling the breadmakes it look all the better.Look, already so beautiful.Isn't that great?Uh-nuh-nuh-nuh-nuh-nuh,right? (Emmy purrs)Now brush this gorgeousness allover our bread, like liberally.Mm-hm, all right, that'spretty well covered I think.All right, so that's beautifully swirled,artfully arranged, and slathered.Now we're going to add some cheese.I happen to have jackcheese in my 'frigeratorso that's what I'm gonna use.You could use mozzarella,you could use any kind of cheese you like.See what I mean?We're building a kinda cone, a volcano.Oof, that looks great.Now we're gonna add some sauce.Uh-oh, my hand's too greasy to open this.(light music)Oh no.(lid pops)(prerecorded crowd cheering)Now a little bit of sauce.This is jarred, as you just saw.I'm gonna add that to the cheese, right?This is looking just likehow we used to make it.Sort of, not really, butkinda, same elements.That's probably just a coupletablespoons, not too much.Now a sprinkle of onion.An equal amount.Again, couple tablespoons.\"Snausauges\" on the pizza too.Oh, that looks so good.Little bit of parsley underneath.Oh look, it's so beautiful.Already, look.Okay, not finished.Almost forgot, the recipecalls for some olives.Now I know some people don'tlike olives, but that's okay.You don't have to put olives on yours.I don't mind them, so I'm doing it.Oh my gosh, look at that thing of beauty.(Emmy whistles)Okay, now, now cheese.Now mozzarella cheese all overthis, shredded mozzarella.That's gonna give us the stretch, right?Mm-hm, stretchy, stretchy.Boom into our preheatedoven for 10 to 12 minutesuntil everything ismelty, gooey and golden.And then it's time to eat, I cannot wait.My afterschool snacksnever looked like this.(light tranquil jazz)Whew! Gorgeous.(toaster oven beeps)Look at this, uh-huh.How gorgeous is that? (Emmy whistles)And I think I'll add evena little bit more parsley 'cause...'Cause my pizza.Look at that is so good.Alrighty, my lovelies, this looks gorgeousand nothing like anything I would've madeafter school as a latchkey kid.La-da-buh-buh-buh-wah!But I would've loved it, look at this.Had I just known. (Emmy gasps)Alrighty, let's give this a taste.Ohhh yeah.Oh, that's hot, that's hot, that's hot.(Emmy softly panting)Look at that cheese.That's bread, actually,look, look at that.Itadakimasu!Mm-hm!Mm!That is divine.Mm!That garlic butter wemade, so stinking good.It just envelops everything in a layerof garlicky, buttery goodnesswith a nice bit of sweetness.Don't be off-put by the amountof honey in there, totally works.Mm, the edges of the bread are crispy,buttery, slightly sweet.Garlicky, fantastic!And the middle is like a pizza.So we get this cheesy part in the middle.Oh my gosh, look at that.So good, that's molten hot and soft.Mm, love the onions, givesit nice crunch and flavor.Fresh out of the garden.And we got a little bitof sausage in there.But then you just have thisgarlic bread thing going oneverywhere and it's wonderful.(slide whistle drops)And I'm dropping my pizza.So good, and that's the crust.And as a kid, I never liked the crust.I eat crust now and I likeit just fine but here,happily eat the crust because it's sweet,garlicky, toasted, buttery, so good.It's like garlic breadmeets pizza meets nachos.You really get this fun finger food kindof cheese-pull thingthat you get with nachos.You get the pizzaexperience with the flavors.Then you get this layerof wonderful garlic bread.So stinkin' great.Highly recommend this one.And this is 100% customizable.Add whatever pizza toppingsyou like to your pizza.But do not change the garlic butter.That you should do because it's so great.Finger-lickin' good,and that's not even KFC.All right, my lovelies, there you have it.That's how you can transform sliced breadinto this wonderful littleparty food, snack, meal.Shareable, delicious, beautiful.Make it, you'll be happy.Alrighty, thanks so much for watching.I hope you enjoyed that one.I hope you learned something.Please share this video with your friends;follow me on social media;like this video; subscribe;and I shall see you in the next one.Toodaloo, take care, bye!(logo whooshes)(light uplifting string music)All right, I need to sharethis before I eat it all.\n"