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            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

             

            1. 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.

            2. 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.

            3. 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.

            4. 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.

            5. 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.

            6. Repeat this process for the remaining balls.

            7. 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.

            8. 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.

            9. In this time, preheat the oven to 200C Fan/220C.

            10. 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.

            11. 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.

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