Ingredients
Soft, fluffy dough rolled with gooey mozzarella and pepperoni – like your favourite pizza in pull-apart form. Swipe to see those irresistible swirls!
Dough
- 260g plain flour
- 160ml warm water
- 1 tbsp butter, soft
- 1 sachet (7g) fast-action dried yeast
- 1 tsp caster sugar
- 1 tsp salt
Filling
- 60g passata
- 10 slices pepperoni
- 100g mozzarella, grated
Topping
- 2 tbsp butter, melted
- Sea salt
- Fresh basil leaves
Method
- Line a 2lb loaf tin with parchment.
- Add all dough ingredients to a bowl and knead for 8–10 mins (by hand or mixer) until smooth and elastic.
- Place in an oiled bowl, cover, and leave somewhere warm for 35–40 mins until doubled.
- Roll dough into a rectangle (approx. 18 x 25cm).
- Spread passata, scatter pepperoni, and sprinkle over mozzarella.
- Roll tightly from the short edge like a Swiss roll.
- Cut into 3 equal pieces and place cut-side up in the loaf tin.
- Cover and prove again for 40 mins until doubled.
- Preheat oven to 200°C (180°C fan). Brush with half the melted butter.
- Bake for 20–25 mins until golden and bubbling.
- Remove, brush with remaining butter, cool slightly, then finish with sea salt and basil.
Chef's Top Tip
For extra flavour, add a pinch of dried oregano or chilli flakes to the filling for a little kick.
