\This Pizza Bread Twist can be filled with your favourite pizza ingredients. It’s a simple recipe but the magic happens when you take the Global Ikasu Utility knife and cut through the filled and rolled uncooked bread to reveal the layers. Once twisted, this bread in transformed to a thing of beauty which I know you will love.
Use either of the Global Ikasu Cook’s knives to dice the cheese and meats before measuring. Use the blade of the knife to squash the black olives before chopping. Also shred the basil leaves before measuring.
Ingredients List:
- 7g packet active dried yeast
- 1 teaspoon sugar
- 1½ cups warm water
- 3 cups bread flour, more if needed
- 2 teaspoons bread improver (optional)
- 2 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 clove garlic
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Filling:
- ½ onion
- ½ tablespoon olive oil
- ¼ pizza sauce (homemade or store bought)
- 1 cup mozzarella, diced
- 1 cup diced prosciutto and/or Italian salami (I like to use a combination of both)
- 1/3 cup stoned and chopped black olives
- 1/3 cup basil leaves, shredded
- 1/3 cup grated parmesan, plus more for sprinkling
- Egg wash to glaze (optional)
Instructions:
In a small bowl mix the yeast, 1/4 of the warm water and the sugar. Allow it to stand for 5 – 10 minutes until frothy.
In the meantime use the blade of the Global Ikasu 13cm Cook's Knife to crush the garlic clove then peel and finely chop.
In a stand mixer bowl combine the yeast mixture with remaining warm water, flour, bread improver (if using), olive oil, oregano, finely chopped garlic clove, salt and pepper. Using a stand mixer with a dough hook attached (or you can mix by hand), knead on low for 10 minutes until smooth, elastic and slightly sticky. If you are using a stand mixer the dough should stick to the bottom of the bowl. If it seems very sticky add a little extra flour one teaspoon at a time.
Oil a large bowl and scrape the dough into it. Cover with plastic wrap and place in a warm place for 1 ½ hours until doubled in size.
While dough rises, slice the onion thinly with your 15cm Global Vegetable knife. Heat oil in a pan and fry onion until just caramelised. Allow it to cool before using.
Prepare a large flat baking tray by lining with baking paper.
Dust a work surface with flour and turn out the dough. Roll into an oblong shape about 30cm x 40cm.
Cut and shred the rest of the ingredients to sprinkle onto your pizza. I used the 11cm Global Utility knife to dice the olives and the 13cm Global Cook's knife.
Spread pizza sauce evenly over the dough then evenly scatter mozzarella, prosciutto/salami, black olives, caramelised onion, basil and grated parmesan.
Roll the dough starting from the long side into a log. Pinch edges to seal. Place on baking paper lined tray, seam side down.
Lightly oil the Global Ikasu Utility knife start a couple of centimetres from one end and cut the log lengthwise down the centre 2 or 3 centimetres deep, to within a couple of centimetres of the other end, to reveal the filling and layers.
Keeping the cut side up, carefully twist the log into an “S” shape then tuck the ends under to form a “figure 8”.
Lightly cover with plastic wrap and allow rising for 45 minutes.
While the dough is rising, preheat oven to 180C.
When ready, brush with egg wash if desired and sprinkle with extra parmesan cheese.
Bake for 30 minutes until golden brown.
Transfer to a wire rack to cool slightly.
Best served warm. Cut into slices with the Global Ikasu Bread Knife.
About Author:
Marcellina is a food blogger living far North Queensland. She grew up in very traditional Italian family, growing and producing most of their food. As a child, many nights were spent around the kitchen table shelling beans or preparing rosella’s for jam. Every year a day would be spent bottling home grown tomatoes which would last until the next tomato season. Food and cooking have always been a part of her life.
Marcellina can be found at
Website:
Marcellina in Cucina
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@marcellina.in.cucina
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