Total Time 1 hour Plus proofing time - Makes 1
They say no meal is complete without bread, well this bread is a meal all on its own.
If a loaf and a pizza had a baby this is what it would look like and o my days what a creation!
Dough Ingredients
500g of 00 flour or pizza/pasta flour.
1 tsp of salt.
1 x 7g sachets of fast-action yeast.
Topping/Filling Ingredients
Good quality tomato passata.
Grated mozzarella, don’t use fresh.
Sliced salami.
Dried oregano.
Fresh basil.
1 egg, whisked.
Method
Into a stand mixer with a dough hook attachment pour in all the dough ingredients. Turn on to the lowest setting and leave till it all comes together and forms a dough ball, should take less than a minute.
Tip the dough out onto a floured worktop and knead for 5 minutes. Then using a rolling pin roll out to the shape of a rectangle, approximately 21 inches long and as thick as a beer mat.
Next, it’s time to add the topping so start by evenly spreading the passata, and take it right to the edge of the dough. Sprinkle over the mozzarella followed by the salami, basil and finally a sprinkling of oregano. Like a pizza, you can add whatever toppings you like.
Carefully starting from one end, roll the dough over itself so you are left with a giant sausage roll-like shape. Then slice into 2-inch pieces.
Take an oven-proof dish, preferably around one and brush the bottom and sides with oil. Now arrange the dough in the dish cut side up. Cover with a tea towel and leave till double in size, around 2 hours.
Finally, brush the dough with the egg, sprinkle over with some salt, and oregano and pop it into a preheated oven set at 180° for 40 minutes. Once out of the oven drizzle over with some extra-virgin olive oil and a few basil leaves and get stuck in.