A tasty yummy stuffed pizza bread recipe. With goodness of whole wheat makes this a very healthy treat. A vegetarian version of it without the salami is yummy too. I tried both versions and both are delicious! I make this often for our weekend breakfast. Your kids will love this, it can be a good tiffin option too. Since this can be stored for few days now can enjoy pizza for a couple of days by just reheating in the microwave oven. That can be the reason for you to try out this recipe.
Yield / Serves
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Organic whole wheat 250 g
Fine semolina 50g
Milk powder 1 tablespoon
Warm water and milk 1 and 1/4 cup (1:1 ratio)
Yeast 1/2 teaspoon
Sugar 2 tablespoon
Salt 1 teaspoon
Olive oil 1/8 cup
For the stuffing
Thinly sliced green bell pepper 1/4 cup
Thinly sliced yellow bell pepper 1/3 cup
Thinly sliced onion 1/3 cup
Mixed herbs 1/2 teaspoon
Black pepper 1/2 teaspoon
Chilly flakes 1/2 teaspoon
Mozzarella cheese 2 tablespoon
Salt as per tasteChicken Salami 3-4, torn with hands
To the flour, add semolina, milk powder, sugar, yeast and slowly add water to form a rough dough. Reserve some amount of the flour. Keep this covered for 20-30 minutes.
To the autolysed dough add salt, rest of the flour and a tablespoon of oil.
Transfer the dough to a floured surface and start kneading by stretching and pulling.
Add rest of the oil while kneading. Knead for about 12-15 minutes till the dough bounces back.
Keep the dough in a well oiled deep bowl and cling wrap it. Keep it aside for the first proofing.
Once it doubles in size take the dough on the counter, punch out all the air. Roll it into rectangle on a floured surface.
Apply pizza sauce, spread the sliced onions, bell peppers, salami, salt, pepper, mixed herbs, chilly flakes and cheese.
Roll up the dough and seam the edges to seal. Place the dough in a greased baking tin, cling wrap it for the second rise .
Brush the top with milk and bake in a preheated oven for 30 minutes
Before 5 minutes take our the loaf, brush with some more milk for a nice Brown colour crust.
Take the loaf out of the tin on to a wire rack to cool down. Slice out and enjoy.
- The bread can be cling wrapped well and stored in fridge for 2-3 days.
- Don’t fill it up too much it will be difficult to roll.
- You can add any topping that you use for your pizza as filling here.
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