Stuffed Pizza Bread, a delicious and soft bread made with a dough inspired by pizza and topped with tomato and mozzarella.
It is specifically a kind of pizza base folded into a half-moon, baked in the oven, and then used to be filled with various desired ingredients.
The stuffed pizza bread can be filled with almost anything, depending on tastes and preferences.
The stuffed pizza bread can become a perfect base for experimenting with new flavor combinations and impressing your guests with original and delicious creations.
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosity, you can write a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 234.04 (Kcal)
- Carbohydrates 34.93 (g) of which sugars 0.86 (g)
- Proteins 8.24 (g)
- Fat 6.82 (g) of which saturated 0.64 (g)of which unsaturated 0.02 (g)
- Fibers 1.23 (g)
- Sodium 411.62 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Pizza Bread
- 3 1/4 cups Manitoba flour
- 3/4 cup water
- 3 tbsp extra virgin olive oil
- 1 tbsp barley malt
- 1/2 tsp dry yeast
- 1 1/2 tsp salt
- 1 tbsp tomato sauce
- 1/2 cup pizza mozzarella
Tools
- Stand Mixer
- Kitchen Scale
- Baking Tray
- Parchment Paper
- Bowls
- Brush
Recipe for Stuffed Pizza Bread
Begin the preparation of the stuffed pizza bread by directly dissolving the dry yeast in the water in the bowl of the stand mixer.
Also add the extra virgin olive oil and barley malt.
Continue by adding the Manitoba flour and salt to the stand mixer.
Knead with the dough hook at medium speed.
When the dough has attached to the hook, turn off and let it rest for 10 minutes.
After this time, knead at maximum speed for about ten seconds.
Let it rest again for 10 minutes.
Repeat the step 2 more times.
Transfer the dough to a work surface, shape it into a sphere, and let it rise in a covered bowl until doubled.
Take the risen dough.
Roll it out and divide it into 8 pieces.
Form a dough ball from each piece.
Roll each ball in one direction, forming a sort of oval.
Fold the oval in half without pressing it too much, forming a half-moon.
Transfer all the half-moons of dough onto a baking tray lined with parchment paper and let rise for another hour.
Thin out the tomato sauce with a little water.
Brush over the pizza half-moons.
Add also a little pizza mozzarella; I recommend using the grated kind.
Bake the stuffed pizza bread in a static oven at 392°F for 12-15 minutes.
Remove from the oven, let it cool slightly, and fill as desired!
Stuffed Pizza Bread
Consult this section to clarify your doubts, if you don’t find the answer to your question comment or write to me using the form below.
Also try the Parsley Bread Rolls with Dry Yeast
FAQ
How long does it keep?
You can keep the stuffed pizza bread for a couple of days although I recommend consuming it immediately.
Alternatively, you can freeze it for a couple of months.Can I use whole wheat flour?
Yes, in equal amounts for a whole grain dough or half the amount to combine with Manitoba flour for a semi-whole grain dough.
Do you have any ideas for filling?
Sure, from classic ham and cheese to grilled vegetables, you have plenty of choices.
For a fresher version, you can fill the stuffed pizza bread with chicken or tuna salad.
Also try the Pizza Toast with Ham and Mozzarella
For questions or curiosities or if you want to collaborate with me, use the contact form below:
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