Ingredients (8 servings)
For the dough (to go in a Bundt pan):
- 1/2 kg bread flour
- 1 flat tablespoon dry yeast
- 1 teaspoon sugar
- 300 ml (1- 1/4 cups) warm water
- 2 teaspoons salt
- 2 tablespoons olive oil
For the sauce:
- 1 cup tomato sauce
- 200 grams grated mozzarella cheese
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
Toppings: Chopped olives, corn, sautéed mushrooms, caramelized onions
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Instructions
- Combine all the dough ingredients until a smooth and elastic dough is formed. Cover and let it rise for about 2 hours or until doubled in size.
- Mix the tomato sauce with mozzarella, olives, garlic and oregano.
- When the dough has risen, divide it into various-sized balls. Place the balls in a bowl with the pizza sauce mixture and stir to coat. Transfer the coated balls to a well-greased Bundt pan.
- Let it rise for another 45 minutes or until doubled in size. After the additional rise, pour the remaining sauce over the dough balls.
- Preheat the oven to 190°C (375°F). Bake for 40-45 minutes or until the dough is baked and the top is golden and beautiful.
- Let it cool for at least 5 minutes. Release the bread from the sides of the baking dish using a knife and serve.