Pizza Tear N Share Bread
This pizza tear ‘n’ share bread recipe from The Great British Bake Off finalist, Ruby Bhogal, shows how you can create a snack that will be a hit with little ones and adults alike. From the aromatic tomato filling to the cheesy centre, this sharing dish is classic, comforting and is sure to become a favourite at any gathering.
Ingredients
Filling
200g Tomato Paste
1tsp Italian Mixed Herbs
1/2 White Onion, diced
Drizzle of olive oil
Salt & Pepper
Bread Dough
500g Strong Bread Flour
7g Salt
7g Dried Fast Acting Yeast
30g Unsalted Butter, softened
330g Cold Water
¼ Bulb Garlic, grated
7g Flat Leaf Parsley, finely chopped
7g Parmesan, grated
Zest of ½ Lemon
Accompaniments
1 Beaten Egg
Camembert Cheese
Fresh Rosemary Sprigs
Sea Salt
Grated Parmesan, to finish
Method
- Pour the olive oil into a saucepan and add the diced onion and a pinch of salt. Cook over a medium heat on the dual zone hob until lightly golden brown. Remove from heat, pat down with kitchen paper to remove excess liquid and leave to lightly cool.
- In the meantime, add the tomato paste, mixed herbs and a pinch of salt and pepper to a bowl. Once the onions have cooled slightly, add to the bowl and give everything a good mix. Transfer the mixture into an empty ice cube tray and pop in the freezer. Leave to fully set for approx. 1-2 hours.
- Once set, get cracking with the bread dough. Place the flour into a large stand mixer bowl, add the salt to one side, yeast to another. Add the softened butter, parsley, grated parmesan, and lemon zest to the middle. Add ¾ of the cold water and mix using a dough hook.
- Transfer the dough into a large oiled bowl, cover with clingfilm and place either in the warming drawer or in an unheated oven with a tray of hot water sitting in the base to prove for 1hr.
- Once proved and the filling has set, divide the dough into 20 (or 10 for a larger roll). Take one ball, flatten with the base of your hand, add a frozen filling cube, fold the outer edges inwards to cover, pinch the edges and turn the ball upside down and roll in a clockwise motion to secure.
- Repeat this process for the remaining balls.
- Place the cheese box in the middle of a baking tray and position the bread balls 2cm away from the box and from each other all the way around to form a circle.
- Remove the cheese from the middle, cover with a tea towel, or put in a proving bag, and place in the warming drawer for 45 mins/1 hr.
- In this time, preheat the oven to 200C Fan/220C.
- Remove the baking tray from the proving bag, lightly brush over dough balls with the beaten egg, scatter on top a sprinkling of sea salt and parmesan and place a few rosemary sprigs into the cheese.
- Add the cheese back into the middle. Pop in the oven for 20 minutes until the buns are deliciously golden brown and the cheese has melted. Serve immediately and enjoy.
