Tear ’n’ Share Cheesy Pizza Bread
MAKES 12 rolls
FOR THE DOUGH
500g pasta (00) flour
1 tsp sea salt
1 tsp fast-action yeast
Oil, for greasing
FOR THE ROLLS
6 tbsp tomato puree
1 tsp garlic puree
1 tsp dried mixed herbs
Pinch of sugar
Sea salt and cracked black pepper
1 pack thinly sliced pepperoni slices (approximately 120g)
16 – 20 fresh basil leaves
250g Wyke Farm Mature Cheddar, finely grated
YOU WILL NEED
Deep baking tray
First, make the dough. Place the bread in a bowl along with the yeast and salt ensuring they are on separate sides of the bowl. Make a well in the middle of the flour and pour in 300ml of tepid water.
Using a food mixer with a hook attachment, knead for 5 minutes until the dough is soft, smooth and elastic. Alternatively, knead by hand on a very lightly floured surface for 8 – 10 minutes.
Cover the bowl with a clean tea towel and set aside until the dough has doubled in size – this will take 1 – 2 hours depending on the temperature of the room. Knock the dough back using your fist before rolling out to roughly a 25x35cm rectangle on a
lightly floured surface.
In a small bowl combine the tomato puree, garlic, dried herbs and sugar a stir to combine. Season with a little salt and pepper. Spread the sauce evenly over the rectangle, right up to the edge.
Next, lay the pepperoni slices over the tomato sauce and then place on the basil leaves. Sprinkle with 200g cheddar before tightly rolling up the dough from the short edge to created a neat spiralled sausage.
Divide the sausage into 12 pieces using a sharp knife being careful not to squash the dough too much.
Line a deep baking tray with parchment paper and place the 12 pieces, neat swirl facing up, in a 3 x 4 arrangement. Cover the tray with a piece of lightly-oil clingfilm and allow to prove for 45 minutes. Preheat the oven 220C/200C fan/gas 7.
Sprinkle the risen swirls with the remaining cheese. Place in the oven and immediate turn down to 200C/180C fan/gas 6. Bake for 25 – 30 minutes until risen and crispy on top.