Print
Perfect for entertaining a crowd or making for the family with a simple salad this tomato and cheese pizza bread is deceptively easy to make but utterly delicious! #pizzabread #pizzarolls #tearandshare #pullapartbread #cheesybread #veganbread | Recipe on thecookandhim.com

Cheese and Tomato Pizza Bread Tear & Share

Prep: 30 mins | Cook: 35 mins | Total: 65 mins | Quantity: 12 rolls

Ingredients

Dough:

  • 1/2 cup (125ml) water
  • 3/4 cup (180ml) unsweetened non-dairy milk
  • 1 tsp sugar (caster, granulated, agave or maple syrup all work)
  • 2 + 1/2 tsp (7g sachet) active dried yeast
  • 2 + 3/4 (400g) cups strong white bread flour
  • 1/2 tsp salt

Filling:

  • 2-3 tblsp tomato puree
  • 2-3 tblsp vegan pesto
  • 1/2 cup (80g) sun dried tomatoes – roughly chopped
  • 1/2 cup (100g) vegan mozzarella
  • 2-3 tblsp vegan parmesan

Instructions

  1. To make the dough warm the water, milk and sugar in a small pan until just blood temperature - this means when you put your finger in the liquid you can't tell if it's hot or cold! It only takes a few seconds so keep your eye on it
  2. Remove from the heat, whisk in the yeast, cover with a t-towel and leave for 5 minutes until bubbles form on the top
  3. Put the flour and salt into a large bowl and stir together then pour in the warm yeast liquid, stirring everything together until it forms a dough
  4. Tip onto a floured work surface and knead for at least 5 minutes until soft and elastic. If the dough is too sticky simply knead in a little more flour
  5. Shape the dough into a ball then put into a clean, oiled bowl, cover with a tea-towel and leave somewhere warm to prove until doubled in size - this can take anywhere from 30 minutes to an hour or more
  6. Tip the well risen dough back onto a floured work surface then dust the top of the dough and using a rolling pin, roll the dough out to a large rectangle 19 x 12 inches (49 x 30 cm)
  7. Spread the tomato puree across the surface of the rolled out dough all the way to the edges then do the same with the pesto
  8. Sprinkle over the chopped sun dried tomatoes then the mozzarella then the parmesan
  9. Roll up from the longest end to a swiss roll shape
  10. Measure and score the dough into 12 equal pieces by marking the dough half way, then each half in half, then each quarter into three then use a sharp knife to cut along the score lines
  11. Lay each slice cut side up into a greased and floured or parchment lined tin or dish, spacing reasonably close together - as they prove you'll want them to touch each other so that they have to be pulled apart once baked
  12. Cover with a tea-towel and again leave somewhere warm to prove until roughly doubled in size
  13. When they're almost finished proving, heat your oven to 180 Fan / 200 C / 400 F / Gas 6
  14. Remove the tea-towel and bake the rolls for 35-40 minutes until golden. Leave to cool in the tin for 10 minutes before lifting onto a wire rack to cool completely
  15. Best eaten the same day or store in an airtight container at room temperature

Recipe by The Cook & Him at https://thecookandhim.com/recipes/cheese-and-tomato-pizza-bread-tear-share/