Pizza loaf, April 2010

This is a new family favourite recipe. We’ve had different guests for dinner for the last six days, and I’ve served pizza loaf two times. This is also a great idea for a meal to give away. You can bake two pizza loaves, keep one for yourself and deliver the other to a friend.

Think of a calzone pizza or variation on the meat pie. Pizza loaf is “special” enough to serve to your visitors, but very easy to prepare in the first place. Almost everyone loves it (who doesn’t like pizza?), and my girls usually ask for seconds.

It works with almost any kind of filling, so if we invite someone to dinner at the last minute, I can pull a container of previously-cooked filling from the freezer and whip this up. The dough takes about half an hour from start to baked-finish.

Here’s the recipe I use:…………………………………………….

Filling:…………………………………………….
About 4 cups of previously cooked minced meat, mixed with pizza sauce (I usually have spare bolognaise in the freezer, although once I used a chilli con carné filling.)
2 cups grated cheese…………………………………………….

Easy base and crust:…………………………………………….
2 cups warm water…………………………………………….
2 Tbsp yeast…………………………………………….
2 tsp sugar…………………………………………….
2 tsp salt…………………………………………….
2 Tbsp oil…………………………………………….
3 1/2 cups plain flour…………………………………………….
1 cup wholemeal flour (I have successfully changed the ratio so it’s half and half white and wholemeal flour, but I prefer this ratio for its better taste.)

Directions:…………………………………………….
Dissolve yeast in water in a big bowl. Add sugar, salt, oil. Mix in flour, knead a minute or two. Let it rest 5 min.

Roll/pat into a large rectangle on large, greased cookie sheet. Put filling in a line in the center of the dough and sprinkle with cheese. Fold sides over the filling and pinch dough together to seal.

Cut slits into the top of the loaf and bake for 20-30 minutes in a 180°C/375°F oven.

Pizza loaf, April 2010
Here's what they look like before the dough is folded over the top of the sauce and cheese.

This makes a big pizza loaf; it rises a lot in the oven, so make sure you use a big pan or halve the recipe for a smaller loaf. One large loaf feeds about 4-6 people.

My recipe was originally found here. (Thanks again, Aimee!)