Twister Pizza

This version of -flavored twister bread is a big hit! It’s ideal for sharing, ripping, and having fun.

Serving 6 portions

Ingredients

Dough

500 g strong bread

½ tsp salt

7 g sachet of

325 ml mineral water

Filling

You can get creative and use whatever fillings you fancy but we recommend this one:

1 tbsp

1 tbsp balsamic vinegar

½  bunch fresh basil leaves torn up roughly

150 g cherry tomatoes halved (use mixed colors if you want it to look prettier)

1 courgette finely sliced

8-10 black olives stones removed and halved 

1 tsp dried oregano optional

150 g red pesto

150-200 g mozzarella

Salt and pepper

How to prepare

Preheat the oven to 190 C (fan)/375oF/Gas Mark 5 and set aside. In a large mixing basin, combine the and salt. 

Mix the and water in a jug with a fork for a few minutes, or until dissolved. Before adding the yeast mixture to the bowl, add a pinch of flour.

Form a dough out of the ingredients by combining it with your hands. Knead it for 5 minutes on a floured surface, or until you have a silky, smooth, elastic dough.

Cover the dough with a moist tea towel for approximately an hour, or until it has doubled in size. In a large mixing bowl, combine the and balsamic vinegar, then add the fresh basil, all of the veggies, oregano, and a touch of salt and pepper.

Return to the dough and knead it for 30 seconds on a floured surface before spreading it out to the size of a tea towel. Rub the red pesto over the dough with your hands, being careful to distribute it all the way to the edges. Distribute the veggies and mozzarella equally over the bottom.

Roll the dough lengthwise, like a Swiss roll, making sure all of the fillings are within. Cut the roll into approximately 12 portions (some big, some small). Place the pieces on an oiled oven-proof frying pan (approx. 26cm) or a small greased baking dish, swirl side up. Cover with a tea towel and set aside for 30 minutes, or until doubled in size.

Preheat the oven to 350°F for 30-40 minutes, or until brown. After 25 minutes, check to see if it’s browning too rapidly.

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