For Bread Week at GBBO I’ve made a Tear and Share Pizza Loaf. It’s the first time I make a tear and share loaf, but it will not be the last. I’ve loved it and my husband loved it too, especially the whole pizza idea.

I made this bread yesterday. After kneading the dough, I left it to rise and went to the gym. When I came back I saw that I left it to rise for 1 hour and 10 minutes. It was more than I intended, but it didn’t make any difference. After shaping the loaf I let it rise for only 10 minutes the second time. As you can see in the next picture, the texture of the pizza loaf is really good.

The tear and share pizza loaf is vegetarian because I’ve used Quorn pepperoni and those contain egg white. As for the cheese, I’ve used vegan mozzarella-style cheese and halloumi-style Violife cheese, thus it was dairy free. If you have a pizza stone, use that. It will make the bottom of the loaf crispier. If you don’t have a pizza stone, but you bake bread and pizza regularly, you should invest in a pizza stone. The difference in baking is noticeable.

Tear and Share Pizza Loaf – Ingredients for 6 servings:

– 675g strong white flour
– 450ml lukewarm water
– 14g East bake yeast
– 1 spoon sugar
– salt
– 1 spoon oil
– 50g Quorn pepperoni
– Halloumi-style Violife cheese, grated
– 100g Vegan mozzarella-style cheese
– 1 small can of tomato puree
– Mediterranean herbs, mix
– Black pepper, freshly grounded

Start by making the bread dough. It is a basic recipe, that I shared before: bread recipe. Just add the sugar in with the yeast, so it will rise faster.

While the dough is rising, prepare the filling. First of all put the tomato puree in a bowl and make a well, add the herbs and the black pepper and pour a bit of hot water. Stir until all the ingredients are incorporated. Now add more water if you think the tomato paste is still too thick to spread. It’s better to pour a bit of water and stir and repeat until the paste has the required consistency.

Cut the pepperoni in small pieces and grate a bit of the halloumi-style cheese.

When the dough has risen, put the pizza stone in the oven and pre-heat it at 200C or 180C for fan assisted ovens. Flour the worktop and roll out the dough with a rolling pin. I’ve used my silicone rolling pin as it is lighter than the wooden ones and I didn’t press too hard on it. Spread the tomato sauce on top, leaving a small gap on one of the long sides. Scatter the cheese and the salami on top and roll the dough towards the gap. Brush the uncovered dough with a bit of water, so it will stick easier, and stick the uncovered dough to the roll, sealing it.

Make a wreath with the dough on a transferring plate (it should come with the pizza stone, it’s similar to a cake lifter, use that instead if it’s easier for you). Cut the dough, but not all the way through and twist it once. You can twist all in the same direction or in both direction, alternating. As you can see, my pull apart loaf is made using the latter.

Bake the loaf for 25 to 30 minutes. I’ve baked mine for 28 minutes.

Have you ever made a tear and share pizza loaf or any kind of sharing bread? I’d love to know what fillings you like, so please leave me a comment if you fancy.