Pizza Bread
This Pizza Bread is stuffed with all the pizza toppings you love.
- Prep time
- 40 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
- 21/4 tsp active dried yeast ((7g sachet))
- 1 tsp sugar
- 11/2 cup warm water
- 3 cup bread flour (more if needed)
- 2 tsp bread improver (optional)
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1 clove garlic ((crushed))
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1 tbsp olive oil
- 1/2 onion ((sliced thinly))
- 1/4 cup pizza sauce ((homemade or store bought))
- 1 cup mozzarella cheese ((diced))
- 1 cup diced prosciutto and/or Italian salami
- 1/3 cup black olives ((stoned and chopped))
- 1/3 cup basil leaves ((shredded))
- 1/3 cup grated parmesan ((plus more for sprinkling))
- Egg wash to glaze ((optional))
Instructions
- 1
In a small bowl mix the yeast, 1/4 of the warm water and the sugar. Allow to stand for 5 – 10 minutes until frothy.
- 2
In a stand mixer bowl combine the yeast mixture with remaining warm water, flour, bread improver (if using), olive oil, oregano, finely chopped garlic clove, salt and pepper. Using a stand mixer with a dough hook attached (or you can mix by hand), knead on low for 10 minutes until smooth, elastic and slightly sticky. If you are using a stand mixer the dough should stick to the bottom of the bowl. If it seems very sticky add a little extra flour one teaspoon at a time.
- 3
Oil a large bowl and scrape the dough into it. Cover with plastic wrap and place in a warm place for 1 ½ hours until doubled in size.
- 4
While the dough rises, heat oil in a pan and fry onion until just caramelized. Allow to cool before using.
- 5
Prepare a large flat baking tray by lining with baking paper.
- 6
Dust a work surface with flour and turn out the dough. Roll into an oblong shape about 30cm x 40cm.
- 7
Spread pizza sauce evenly over the dough then evenly scatter mozzarella, prosciutto/salami, black olives, caramelised onion, basil and grated parmesan.
- 8
Roll the dough starting from the long side into a log. Pinch edges to seal. Place on baking paper lined tray, seam side down.
- 9
Lightly oil a sharp knife. Start a 1inch/2cm from one end and cut the log lengthwise down the center 1inch/2cm deep, to within 1inch/2cm of the other end, to reveal the filling and layers.
- 10
Keeping the cut side up, carefully twist the log into an “S” shape then tuck the ends under to form a “figure 8”.
- 11
Lightly cover with plastic wrap and allow rising for 45 minutes.
- 12
While the dough is rising preheat oven to 350°F/180°C
- 13
When ready, brush with egg wash if desired and sprinkle with extra parmesan cheese.
- 14
Bake for 30 minutes until golden brown.
- 15
Transfer to a wire rack to cool slightly.
- 16
Best served warm. Cut into slices with the Global Ikasu Bread Knife.