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STUFFED PIZZA BREAD
A funny way to present pizza: quick and easy pizza star bread to eat as an appetizer (or however you prefer!)
Appetizer, Dinner, lunch
banana bread, Basil, Mozzarella, Oregano, Pizza, Tomatoes
Let rise for
(I've also tested this with spelt flour and all purpose)
(Quantity varies depending on how the flour absorbs liquids)
( 7 gr)
Extra virgin olive oil
For the filling:
About 300 gr
You will have some leftovers
Salt (if sauce is unsalted)
Extra virgin olive oil
One mozzarella (120 gr)
(optional. I've tested both with and without mozzarella)
Parmigiano or pecorino
Combine lukewarm water and dry yeast (if it needs to activate, let it set aside for 5/10 minutes)
Using a stand mixer, combine flour and sugar. Activate the machine at low speed, with flat hook.
Pour the water + yeast mixture, and let absorb.
Add salt and let it incorporate, finally drizzle in the extra virgin olive oil and let absorb.
Once the dough forms into a ball, let the mixer knead for approximately 10/15 minutes (perform the windowpane test).
Put your dough into a deep bowl, cover with a lid or plastic and let it rise for 2 hours or until doubled in size (it depends on the room's temperature).
If you want to use mozzarella:
Cut your mozzarella into very little pieces and let the excess liquids drain.
For the tomato sauce: (you'll have some leftovers)
Put your tomato sauce into a pan with salt, oil and oregano and let "thicken" for about 10 minutes or until most of the water has evaporated.
IMPORTANT: the sauce must be as thick as possible, otherwise we will make a mess when assembling the pizza bread.
Let's make the star shaped pizza bread:
Preheat the oven at 200°C (400°F).
Divide the dough into three equal pieces.
Onto a floured surface, roll out each piece of dough into 23 centimeters disks.
Spread some tomato sauce (do not put too much) and mozzarella onto one disk then add another layer of dough.
Add sauce and mozza and the last disk.
NOTE: it's very IMPORTANT that you add a bit of flour onto every disk, so it will absorb the excess liquids and the dough will be workable.
Place a round cutter (or a glass) in the center of the disk and cut the dough into 16 wedges
Gently twist each piece one away from each other 2 or 3 times, then seal pinching the ends.
Brush with extra virgin olive oil, sprinkle some parmigiano cheese on top (totally optional) and bake for 35 minutes.
© Roberta Dall'Alba - Healthy Little Cravings