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Pizza twister bread
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Total Time:
1 hour 10 minutes
Irresistible pesto swirl pizza with sweet veggies, gooey cheese, and flavorful olives.
Ingredients:
  • 500 g strong bread flour plus extra for dusting
  • 1 x 7 g sachet of dried yeast
  • olive oil
  • extra virgin olive oil
  • balsamic vinegar
  • ½ a bunch of basil (15g)
  • 150 g mixed-colour cherry tomatoes
  • 1 courgette
  • 8 to 10 black olives (stone in)
  • 100 g red pesto
  • 1 x 125 g ball of mozzarella cheese
Instructions:
  • In a large bowl, combine flour and a pinch of sea salt. In a separate jug, mix 325ml tepid water with yeast until dissolved. Pour yeast mixture into the bowl of flour and mix with a fork until well combined. Use your hands to knead the dough into a ball until it no longer sticks to the sides of the bowl. Transfer the dough to a floured surface and knead for 5 minutes until smooth and elastic. Shape the dough into a ball, place it in an oiled bowl, cover with a damp towel, and let it prove until doubled in size in a warm place for about an hour. While the dough is proving, prepare the filling by combining olive oil, balsamic vinegar, basil leaves, tomatoes, courgette, and olives in a bowl. Once the dough has doubled, punch out the air, knead for 30 seconds, then roll it out to the size of a tea towel. Spread red pesto over the dough, add the courgette mix and mozzarella. Roll up the dough like a Swiss roll, cut into twelve pieces, and place them in a pan or oiled baking tray. Let it prove for 30 minutes to an hour until doubled in size. Preheat the oven to 190ºC/350ºF/gas 4. Bake for about 35 minutes until golden and crispy. Cool slightly before serving. Enjoy!

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