Here's a Neven Maguire recipe that can be enjoyed by all the family and, if you're lucky, maybe made with some help from the family this Easter weekend.
This is a great time of year for family celebrations, writes Neven Maguire. This pizza bread is a big favourite in our house. The bread base is that bit thicker and we also make it every day in the restaurant. Feel free to vary the toppings, depending on what you fancy.
Pizza bread
Makes one 30cm x 23cm (12in x 9in) flat loaf
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450g (1lb) strong white flour, plus extra for dusting
1 tsp salt
2 tsp fast-action dried yeast (7g/1/4oz sachet)
225ml (8fl oz) tepid water
1 tbsp rapeseed oil, plus extra for greasing
For the topping:
200g (7oz) tomato sauce
75g (3oz) mature Cheddar, grated
125g (4 1/2oz) basil pesto
2 tbsp chilli jam
1. Sieve the flour into a large bowl with the salt and stir in the yeast. Make a well in the centre and pour in the tepid water and the oil. Mix to a smooth dough.
2. Turn the dough out onto a lightly floured surface and knead for five to 10 minutes, pushing and stretching until smooth and elastic. Alternatively, use a food
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This is a great time of year for family celebrations, writes Neven Maguire. This pizza bread is a big favourite in our house. The bread base is that bit thicker and we also make it every day in the restaurant. Feel free to vary the toppings, depending on what you fancy.
Pizza bread
Makes one 30cm x 23cm (12in x 9in) flat loaf
450g (1lb) strong white flour, plus extra for dusting
1 tsp salt
2 tsp fast-action dried yeast (7g/1/4oz sachet)
225ml (8fl oz) tepid water
1 tbsp rapeseed oil, plus extra for greasing
For the topping:
200g (7oz) tomato sauce
75g (3oz) mature Cheddar, grated
125g (4 1/2oz) basil pesto
2 tbsp chilli jam
1. Sieve the flour into a large bowl with the salt and stir in the yeast. Make a well in the centre and pour in the tepid water and the oil. Mix to a smooth dough.
2. Turn the dough out onto a lightly floured surface and knead for five to 10 minutes, pushing and stretching until smooth and elastic. Alternatively, use a food
mixer with the dough hook attached and set on a low speed.
3. Place in a large, lightly oiled bowl. Cover with a clean cloth and leave in a warm place for one hour, until it has doubled in size.
4. Preheat the oven to 200°C (400°F/gas mark 6).
5. Knock the risen dough back, punching it lightly to knock out large air bubbles and knead briefly on a lightly floured surface.
6. Roll out the dough into a large rectangular shape with a rolling pin and place onto a Swiss roll tin that is 30cm x 23cm (12in x 9in) and preferably non-stick. If it isn’t, you’ll need to oil it lightly.
7 Leave to rise in a warm place for another 10 minutes, until it has doubled in size. Then, using a palette knife, spread over the tomato sauce. Bake the pizza bread for 15 minutes, until it is cooked through and golden brown.
8. Preheat the grill to a medium heat. Sprinkle the cheddar cheese all over the cooked pizza bread and place under the grill for about five minutes, until the cheese is melting and bubbling.
9. Drizzle over the pesto and chilli jam and flash under the grill for another minute to just warm through. Carefully remove from the Swiss roll tin onto a breadboard and leave to cool a little.
10. To serve, cut the warm pizza bread into squares and arrange in a bread basket.
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