Chelsea pizza recipe
Chelsea Pizza recipe
|250 g||white bread flour|
|250 g||wholemeal bread flour|
|1 tsp||easy blend yeast|
|300 ml||warm water|
|3 tbsp||tomato puree|
|75 g||cheese, grated|
|50 g||mushrooms, finely chopped|
|1 small||onion, finely chopped|
|½ small||bell pepper, finely chopped|
|½||small tin pineapple pieces, drained and chopped|
Make the bread dough. After the first rise, knock back and roll out on a floured board, approx ½cm thick.
Spread the tomato puree over the dough and sprinkle the other fillings evenly over the surface, to within 1cm of the edge. Roll up the dough as you would a swiss roll. Using a sharp knife cut the roll into 10 pieces. With cut side uppermost place on a baking tray. Cover loosely and place in a warm place until risen.
Place on the top shelf of a preheated oven 220°C/Gas 7. Bake for 15 – 20 minutes until brown.
Serve hot or cold – suitable for parties, lunch boxes or snacks.
ca. 20 min
ca. 1 hr
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