In Home Chefs Club, Recipes

Prep time: 20 minutes

Cooking time: 35 minutes

Total time: 55 minutes

Makes 1 x 35cm Pizza Bread


For the Dough:

375ml (1 ½ cups) water, lukewarm

30ml (2 Tbsp) olive oil

1250ml (5 cups) self-rising flour

15ml (1 Tbsp) sugar

5ml (1 tsp) salt

For the Topping and Assembly:

45ml (3 Tbsp) butter

2 onions, sliced thinly

3 garlic cloves, finely chopped

30ml (2 Tbsp) light brown sugar

3 sprigs or rosemary, chopped

100g blue cheese, crumbled

125ml (1/2 cup) cream cheese

Zest and juice of 1 lemon

Salt and black pepper, to taste

3 fresh figs, sliced

Micro leaves and wild rocket, to garnish


For the Dough:

Combine all ingredients in a mixer with your dough hook attachment and mix well until combined. Knead the dough for another 5-6 minutes on a low speed in the mixer.

Transfer the dough to a lightly oil bowl, cover with cling film and allow the dough to rest for about 10 minutes.

For the Topping and Assembly:

Heat a frying pan on a low heat and add the butter and fry the onions until soft and translucent. Add the garlic, sugar and rosemary. Fry for another minute or two or until caramelised.

Roll out the dough about 2cm (remember it will still rise in your bread maker or oven)

Combine ½ of the blue cheese with the cream cheese and zest and juice of the lemon, season to taste.

Spread the mixture on the pizza base and top with caramelised onions, and the rest of the blue cheese. Stick a few small rosemary sprigs into the pizza bread and bake in the bread maker according to the instruction booklet or bake for 25-30 minutes in a pre-heated oven of 180°C.

Garnish with micro leaves.

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