Pizza potbread


Ingredients 16
Servings 8
Time

Ingredients

  • PIZZA BASE
  • 240
    g
    white bread flour
  • 5
    ml
    salt
  • 10
    ml
    instant yeast
  • 15
    ml
    cooking oil
  • 1
    extra-large egg, beaten
  • 125
    ml
    lukewarm water (approximately)
  • TOPPING
  • 200
    g
    tomato purée
  • 5
    ml
    origanum
  • salt and pepper to taste
  • 250
    g
    button mushrooms, sliced
  • 1
    green pepper, seeded and cut into strips
  • 8
    slices salami, quartered
  • 120
    ml
    black olives
  • 300
    g
    mozzarella cheese, cubed
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Spray a round, flat-bottomed cast-iron pot, 24 cm in diameter, with non-stick spray. Mix the white bread flour, salt and instant yeast in a large mixing bowl. Add the cooking oil and egg and mix. Add just enough milk to form a stiff, manageable dough. Mix well and knead the dough for at least 10 minutes until it is smooth and elastic and no longer sticks to your hands. Line the base of the prepared black pot with the dough. Spread the tomato purée over the dough. Sprinkle with the origanum and season well with salt and pepper. Arrange the remaining ingredients on top of the dough base. Leave the dough base to rise until double in bulk. Cover and bake for 45 minutes or until done. Remove the lid during the last 15 minutes of cooking time so that the topping can brown slightly. The bread base is done when a testing skewer comes out clean when inserted into the centre of the dough.
 

Read more on: bake
 

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