Pizza Loaf

So this was originally going to be a cheese filled plaited loaf, that was born from the thought of combining our stilton knots and an 8 strand plaited loaf. But then we went to the shops to get supplies and got completely distracted by other ideas and came home with a whole different set of ingredients and a new idea. So here it it, the pizza loaf….

IMG_9711 copyThis is basically, a 3 strand plait filled with tomato sauce, fresh basil and cheese (lots of cheese). So a bit like a calzone but times 3… and thats never a bad thing. We’re not going to pretend this is a refined bake, far from it. But it’s damn tasty…

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You could add in any pizza toppings you like pepperoni, mushrooms, chicken, sweetcorn… anything you fancy! It’s totally customisable, you could even split the dough up and make little individual ones or make little filled dough balls and turn it into monkey bread.

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This is a great snack if you’re having friends over, or sitting and eating the entire thing by yourself (we’re not judging.)

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Pizza Loaf
Plaited loaf filled with tomato, cheese & fresh basil
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For the dough
  1. 450g strong white bread flour
  2. 1.5 tsp salt
  3. 25g butter, cubed
  4. 7g fast action yeast
  5. 150ml warm milk, plus extra for glazing
  6. 150ml warm water
For the Sauce
  1. 300ml passata
  2. 2 cloves garlic (peeled and chopped)
  3. 1 tbsp tomato purée
  4. 1 tbsp balsamic vinegar
  5. salt and pepper
For the filling
  1. 200g cheddar
  2. 1 ball mozzarella
  3. 1 handful fresh basil, chopped
For the dough
  1. Put the flour & salt in a large bowl, rub in the butter.Mix in the grated cheese & yeast.
  2. Make a well in the flour mixture and add the milk & water, using a stand mixer fitted with a dough hook and mix to make a smooth dough.
  3. Tip the dough out onto a floured surface and knead by hand for a couple on minutes.
  4. Place in an oiled bowl, cover with cling film & allow to rise till doubled in size.
For the sauce
  1. Put the garlic in a pan with a little oil and sauté for 2-3 mins.
  2. Add the tomato purée and cook for a few more minutes.
  3. Pour in the passata and balsamic vinegar, bring to a simmer and allow to reduce for 5-10 mins.
  4. Add salt and pepper to taste.
Assembly
  1. Turn the dough out onto a floured surface and divide into 3, stretch each of these out into a 30x10cm rectangles.
  2. Spread a third of the tomato sauce on each rectangle, then sprinkle over the basil, mozzarella and cheddar.
  3. Fold the rectangles lengthways and crimp (squeeze together) the edges.
  4. With the join on the bottom, squeeze the ends of the 3 sausages together and plait together.
  5. Place on a floured baking tray, cover and set aside for its second prove, around 30 mins.
  6. Bake in a preheated oven at 190C for 35-40 minutes.
Baking a Mess http://www.bakingamess.co.uk/
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IMG_9699 copySlight seepage…. make sure you seal your edges!!

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