Pizza Bread with Spinach & Three Cheeses
Serves 9 people
4.5 hrs min prep
50 min cook
Pizza bread is a much loved item in any good bakery’s cabinet. Make one at home with this easy recipe. We’ve used spinach and three cheeses for the toppings, but you can have fun with this recipe – add ham or mushrooms, or switch out our Tomato with Herb Pizza Sauce for the Tomato with Chilli pizza sauce for a bit of a kick.
Ingredients
Dough
- 1/2 tsp Instant dry yeast
- 300 ml Lukewarm water
- 500 g High grade flour
- 1 tsp Salt
- 1 Onion, finely chopped
- 1 Garlic clove, finely chopped
Topping
- 150 g Baby spinach
- 200 g Cheddar cheese, grated
- 1/2 cup Anathoth Farm NZ Tomato with Herb Pizza Sauce
- 75 g Feta
- 25 g Parmesan, grated
- 1/2 tsp Salt
Method
- In a medium bowl, stir yeast with lukewarm water to dissolve.
- Place flour into the bowl of a stand mixer fitted with a dough hook. Turn the speed onto medium-low and, with the mixer running, slowly pour in the yeast water.
- Once all the water is incorporated, continue kneading for 15 minutes until smooth and elastic. Add salt and knead to combine. If kneading by hand, mix with a wooden spoon as you slowly add water, and knead dough on a lightly floured surface.
- Place dough in a large, lightly oiled bowl. Cover with cling film or a damp tea towel, and leave to rise in a warm spot for 4 hours. After the first proving, you may wrap securely and freeze or refrigerate overnight.
- When ready to use, lightly grease a 22cm square baking dish. Place dough inside and gently mold to the edges. Cover with cling film and leave to rise in a warm spot for 45 minutes.
- Meanwhile, make the cheesy spinach. Heat a drizzle of oil in a medium saucepan over medium-high heat. Add onion and garlic, and cook for 3 minutes, stirring occasionally, until fragrant. Add spinach, salt and 2 tbsp water, and cook for 5 minutes, until spinach is wilted. Reduce heat to low, stir in cheese and cook just until melted. Remove from heat.
- When dough has finished proving, spread with Pizza Sauce, leaving roughly 2cm around the edge. Top evenly with cheesy spinach, then crumble over feta. Sprinkle over parmesan, and season generously with salt and pepper. Bake for 50 minutes, or until nicely browned and cooked through. Allow to cool for 10 minutes before slicing and serving warm.
