This vegan version of pizza-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 flour
½ tsp salt
7 g sachet of yeast
325 ml mineral water
Filling
You can get creative and use whatever fillings you fancy but we recommend this one:
1 tbsp olive oil
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 vegan red pesto
150-200 g vegan 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 flour and salt.
Mix the yeast 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 olive oil 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.
