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Best pizza pull apart recipe

Pizza pull-apart bread

This is a fun little recipe that’s something a little different to just the plain old bread loaf. Kids would love it too. Get them involved let them choose their flavours. There is no reason why you can’t do half and half and have a little bit of both.

Ingredients

Bread Dough

  • 320gms Bread flour
  • 180ml water
  • 5gm salt
  • 5gm sugar
  • 5gm dried yeast

Filling

  • 200gms tomato paste
  • cherry tomatoes
  • feta
  • tasty cheese
  • parmesan
  • rosemary
  • Kalamata olives
  • Mushrooms
  • Kalamata olives
  • Mushrooms
  • Pesto
  • Sundried tomatoes
  • Mozzarella
  • Blue cheese

Step 1

To make the dough, place all in the dough ingredients in a bowl and mix together with a fork until nearly all has combined.

Step 2

Pour out onto the work surface and knead until smooth and nicely elastic…approximately 5 to 10 min. If the dough is sticking to the bench lightly flour the bench while you knead.

Step 3

Roll the dough up into a big ball, place in a lightly oiled bowl and cover with a wet towel and let rest until doubled in size about 45 min to an hour (depending on heat of the surroundings).

Step 4

Once risen punch down to original size. With a rolling pin roll your dough out so it is about 1 cm thick and rectangular-ish.

Here comes the fun part…Make the pizza – add all the toppings you like. But keep in mind you will be rolling these up, so less is more in this situation… AND it needs to be able to be rolled. I usually start with a base paste like tomato or sour cream or pesto then build. You could also do half tomato and half pesto etc.

Step 5

Now roll into one long sausage roll shape. From here cut the sausage roll in half. Then cut those halves in half, you should have 4 even pieces. Then cut those in half and keep going until you have an even amount of rolls about 2.5 inches long.

With a cake tin or a square tin, layer the bottom with baking paper and grease the sides with olive oil. Pick up each individual roll and place each one facing upwards. Continue doing this until they are snug in but not too tight so they can’t grow any bigger. Cover the tin with the wet cloth and let the dough rise again for another 30 min.

Step 6

Once risen again, throw in the oven and cook for 35 min or until golden brown on top and steaming soft in the middle.

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