Pizza Bread

  I happened to see this recipe being made by my favourite Arabic show on the Abudhabi channel, where chef Manal made this bread with a pizza filling inside. Since I didn't quite understand her measurements ( which were in Arabic) I used a regular milk rolls recipe, rolled it up filled with my boys' favourite topping and then rolled it up like a Swiss roll, turned it into a doughnut-like load, sprinkled with more cheese and baked. It turned out delicious!! It is great as mini little doughnut shapes which I made for my son to take to school for lunch.

Recipe: Pizza bread inspired by a similar recipe seen on Manaal Al Alam on Abudabi tv.

Dough ( recipe adapted from Hamlyn Complete Cook )

150ml milk

25g butter

1 1/2 tsp dried yeast

1 tsp  sugar

275g plain flour

1/2 tsp salt

1 small egg, beaten lightly

Filling : 

2 tbsp pesto (homemade or store-bought)

2-3 tbsp tomato paste 

1 small can of beef or chicken luncheon meat ( or use deli-bought salami slices )

1/2 cup grated mild cheddar cheese

1 egg beaten

Make the dough by placing the milk and butter in a small saucepan and simmering over gentle heat till the butter melts. Cool, about 15 minutes.

Pour the milk and butter mix into a measuring jug or bowl and stir in sugar and yeast. Set aside for 10 minutes for the yeast to  "wake up', and bloom on the surface of the milk.

Sift flour in to bowl and sprinkle with salt. Make well in the centre and pour the yeast mixture along with the beaten egg. Mix well till a ball is formed, then sprinkle flour on your work bench and knead the dough till the dough is smooth and springs back when you press on it with your finger ( have to work it out for a good 15 minutes or so). Place in a lightly oiled bowl, cover the bowl with cling film and then a clean kitchen towel and leave to rise and double in size in a warm place.  For me it took about 3 hours as its quite hot these days. 

While the dough is rising, prepare your filling, and slice the luncheon meat thinly if using the canned ones,  I like to brown in a little to bring out the extra flavour on a hot dry frying pan, but don't do that to deli bought salami. Mix the pesto and tomato paste, and add a little chilli sauce for a little extra kick. ( you can pizza sauce or a regular pasta sauce too or even my sneaky tomato sauce)

Preheat your oven to the Gas mark 4. Once the dough has risen and doubled in size, punch it down. , roll it out on a floured surface into a large rectangle. Spread with the sauce ( the pesto/ tomato mix) make sure you leave a 1-inch border free of sauce. 

Lay your salami or luncheon meat slices. Then sprinkle the cheese but leave a handful aside and sprinkle the rest. 

Roll it up like you would do for a swiss roll, brush the end  with  egg and press close.

 Take the two ends, bring them together and tuck the ends together as if you are tucking your bed covers, and you have a nice little round bread like this. 

Cover it with a clean kitchen cloth and leave to rise for another 30 minutes. Brush with the beaten egg sprinkle with the leftover handful of cheese on top and bake till golden. I like to take it out and wrap in a clean kitchen towel till its time to eat, it keeps it nice and soft.  

Cut into slices and enjoy!!!