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

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
3.
In a separate bowl, mix together the olive oil, yeast and water and leave to stand for 5 minutes
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
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
Knock back
To knock back or knock down is the process where by the dough is punched or kneaded until it returns to its original size before the first rise/proof. This will allow for a second fermentation to take place to add further flavour and develop texture in the crumb
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
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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Corney & Barrow matching wine

Find out why Corney & Barrow match this Pizza bread recipe with a medium and round red wine, or a light-bodied red wine

Ingredients

  • 1kg of strong white flour, plus extra for dusting
  • 5g of sugar
  • 30g of salt
  • 20g of fresh yeast
  • 90ml of olive oil
  • 500ml of water, luke warm
  • 100g of tomato paste
  • 200g of mature cheddar, grated

Equipment

  1. Dough hook for mixer
  2. Food mixer

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There's something truly indulgent about Graham Campbell's tasty pizza bread recipe

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