Pizza bread
Item 1 of 1
- Side
- 8
- 50 minutes
Graham Campbell creates a delicious variation on pizza by serving up a bread that contains tomato purée and cheese. Why not sprinkle over some herbs - thyme, oregano and parsley will work nicely - before serving up this pizza bread recipe.
First published in 2015
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Ingredients
Metric
Imperial
- 1000g of strong white flour, plus extra for dusting
- 5g of sugar
- 20g of fresh yeast
- 90ml of olive oil
- 500ml of water, lukewarm
- 30g of salt
- 200g of mature cheddar, grated
- 100g of tomato paste
SAVE RECIPE
Equipment
- Food mixer
- Dough hook for mixer
Method
1
Preheat the oven to 200°C/gas mark 6
2
Place the sugar and flour in a mixing bowl with a dough hook attachment
- 1000g of strong white flour
- 5g of sugar
3
In a separate bowl, mix together the olive oil, yeast and water and leave to stand for 5 minutes
- 90ml of olive oil
- 20g of fresh yeast
- 500ml of water
4
Add the wet components to the dry components and mix on a slow speed for 5 minutes. Add the salt and then mix for a further 5 minutes
- 30g of salt
5
Remove from the bowl and knead for 2 minutes. Place into a container and cover with cling film, leave to prove in a warm place for 1 hour
6
Once proved, lightly flour the work surface, remove from the container and knock back. Knead for a further 2 minutes
7
Lightly dust the work surface with flour and use a rolling pin to roll the dough out to 1/2 cm thick.
Cover the area with tomato purée and grated cheese
- 200g of mature cheddar
- 100g of tomato paste
8
Starting for the top, roll the mix up in a spiral. Nip the dough closed. Use a knife to slice the roll into 2inch thick pieces
9
Line a baking tray with greaseproof paper and place the dough on the tray. Cover with cling film and leave in a warm place to double in size
10
Remove the cling film and cook in the preheated oven. Turn every 5 minutes and cook until the bread is golden and firm. Allow to cool on a wire rack before serving
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