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The perfect side dish: crispy pizza bread

Dear Pizza, a welcome guest for young and old! However, there are different opinions about the dough base and topping. Some prefer wafer-thin and crispy, others swear by more American, thicker pizza bases. The same applies to the topping: marinated grilled vegetables, parma ham with parmesan slicer and rocket or rather the simple salami variant? And what about the cheese? Italian mozzarella or would you prefer the 4 cheese variant?

The variety of variants is enormous, but how about a completely different, new pizza variant? Have you ever tried pizza plucked bread?

Whether as a side dish with the classic spaghetti with tomato sauce, as a replacement for bought herb baguettes at barbecues or for a special evening meal, the best thing is that the plucked bread does not do much work. It is ready for the oven within a few minutes and is considerably juicier than the baguette or bread you would otherwise buy. It smells sensational and above all it is nice and light and fluffy. Just a handful of bliss. As with the well-known pizza variant, it can be filled at will, which gives the bread a certain addictive potential. Mamma mia, that’s delicious!

Recipe for a basic pizza plucked bread in a box shape

  • 1 finished pizza dough from the cooling shelf (approx. 400 g) – if it has to be quick
  • 100 g of mashed tomatoes
  • 1 tsp tomato paste
  • 1 teaspoon pizza spice Young Kitchen
  • 1 tablespoon of olive oil
  • additional topping as desired

It is best to buy a square rolled pizza dough and spread it out on the work surface. Cut the dough vertically into 6 strips of equal width. Mix the tomatoes with tomato paste, seasoning and 1 tablespoon of olive oil. Spread the tomato mixture thinly on a strip and layer the remaining strips of dough on top and always coat with the tomato mixture and any desired topping. Then cut the dough horizontally into 6 equal parts and again coat with the tomato mixture and layer. Rub the tin with a little olive oil and place the dough upright in the tin. It doesn’t matter if the shape is a bit too big and the dough spreads out. Bake in the oven at 150 ° C (fan oven) for 35 minutes.

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