Pizza potbread

YOU
8 servings
Rate this recipe
Vegetables

By Food24 November 03 2009
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (14)

PIZZA BASE
240.00 g flour — white bread
5.00 ml salt
10.00 ml Superbake Instant Yeast
15.00 ml oil
1.00 eggs — extra-large, beaten
125.00 ml water — lukewarm
TOPPING
200.00 g tomato purée
5.00 ml oregano
salt and freshly ground black pepper — to taste
250.00 g button mushrooms — sliced
1.00 green pepper — deseeded and cut into strips
8.00 salami — slices, quartered
120.00 ml black olives
300.00 g mozzarella cheese — cubed
Tap for ingredients
Tap for ingredients

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.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.