Pull Apart Bread Pizza
Need to take the pizza game to a higher level? Tall, fluffy and spongy pull-apart bread coated with pizza sauce is simply out of ordinary!
As I currently have some time, I had been browsing on the internet last week. On the lookout for fresh, interesting tips, inspiring meals that I have never used before, to treat my family with. Searching for a long time yet could not discover too many interesting things. Right before I thought to give up on it, I came upon this tempting and easy dessert by chance on Suncakemom. It seemed so tempting
on its photos, that required rapid actions.
It was easy to imagine how it’s created, its taste and just how much my hubby might love it. Actually, it is rather easy to keep happy the guy when it comes to cakes. Yes, I am a blessed one. Or maybe he is.Anyways, I went to the blog and then used the step by step instuctions which were accompanied by superb images of the task. It really makes life much simpler. I could imagine that it is a bit of a inconvenience to take photographs in the midst of baking in the kitchen as you may typically have sticky hands thus i pretty appreciate the effort and time she placed in for making this blogpost .
With that said I’m inspired to present my personal recipes in the same way. Many thanks the concept.
I had been tweaking the main mixture create it for the taste of my family. I’ve got to tell you it had been a great success. They prized the flavour, the consistency and enjoyed having a treat such as this during a hectic workweek. They quite simply requested lots more, a lot more. Thus next time I am not going to commit the same mistake. I’m going to double the quantity .
This Pizza Pull Apart Bread was first appeared on SunCakeMom.
Put the fresh yeast into a half cup of lukewarm milk. Set it aside until it gets foamy. It takes more or less about five minutes.
Get a big bowl and put flour, sliced room temperature butter, egg and the lukewarm water in it.
Pour the yeasty milk into a big bowl on top of the other ingredients.
Knead the mixture well until it’s even and there’s no flour left on the edge of the bowl.
Cover the bowl and leave it in a warm place for about an hour to rise. (We can put it in the 100°F / 40°C heated oven. Be careful not to turn the heat higher than that because it will kill the yeast and the dough is never going to rise.)
In the meantime, prepare the filling. Chop tomatoes, basil, oregano, salt and olive oil in a blender.
Pour it into a pan, bring it to boil and simmer it for half an hour while stirring occasionally.
Take it off heat and let it cool down somewhat. Pouring hot sauce on the dough would make it gooey which it hard to handle and ruin our day.
For more detailed instructions with photos check out our tomato sauce recipe at the Low Carb Condiments.
After an hour waiting take dough out of the bowl onto a lightly floured work surface and roll it into a 12 inch / 30cm square. Flouring underneath the dough is important as this coating will prevent it to stick down.
Spread the coat of preferably room temperature tomato sauce evenly on the top of the dough.
Cut the square into 4 equal strips and put them on top of each other. This may be trickier as it sounds if the dough sticks to the counter. Use a plastic scraper to help getting the dough off the worktop if it’s necessary. The dough is quite soft so try not to pull it more than necessary.
When they are evenly on top of each other cut them into as wide rectangles as the bread tin.
Fill the bread tin rather loosely. If it’s packed too tight, the dough will bake together and we won’t be able to tear the bread.
Spread the rest of the tomato sauce on top evenly.
Leave it for another 15 minutes to rise.
Meanwhile grate the cheese and turn the oven on to preheat it.
After 15 minutes sprinkle the cheese on top of the bread.
Pop it into the preheated 365°F / 180°C oven for half an hour.