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 lately have a little time, I had been browsing on the web the other day. Trying to get fresh, fascinating tips, inspirational recipes that I have never tried before, to delight my family with. Searching for a long time unfortunately could not discover any interesting things. Right before I thought to give up on it, I came upon this yummy and easy dessert simply by chance. The dessert looked so mouth-watering on its pic, that called for immediate actions.
It was easy to imagine how it is made, its taste and how much my husband might love it. Actually, it is extremely easy to please the guy when it comes to treats. Yes, I’m a blessed one. Or perhaps he is.Anyhow, I visited the page: Suncakemom and followed the precise instuctions which were combined with great shots of the task. It just makes life quite easy. I could imagine that it is a bit of a effort to shoot photographs in the midst of cooking in the kitchen as you may usually have sticky hands and so i highly appreciate the time and effort she put in for making this post .
With that in mind I’m encouraged presenting my own recipes similarly. Appreciate your the thought.
I was tweaking the original formula create it for the taste of my loved ones. Need to say it turned out an awesome success. They loved the flavor, the structure and loved getting a sweet such as this in the midst of a hectic week. They quite simply asked for more, more and more. Hence next time I am not going to make the same miscalculation. I’m likely to twin the volume .
This Pull Apart Bread Pizza wasfirst published 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.