Perfect Italiano Perfect Pizza
Our Perfect Pizza cheese is the perfect combination of Mozzarella, Cheddar and a pinch of Parmesan. Elevating the flavour of your favourite toppings, to ensure a delicious pizza
View productCredit
Whisk Media Group
Credit
Whisk Media Group
Ingredients
Dough
Monkey Bread
Method
Dough
- Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
- Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil
- Using your hands, mix the dough until it comes together into a ball and is smooth
- Turn out onto a lightly floured work surface and knead for a few minutes
- Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
Monkey Bread
- Preheat oven 200°C / 180°C fan-forced and line a baking tray with baking paper
- Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
- Roll dough to form a 20 cm disc. Add one cup of Pizza cheese and half the ham and pineapple. Fold over and knead until combined and evenly mixed
- Cut dough in half and roll each piece into 3 cm thick logs. Divide each dough log into 12 pieces. Roll into balls and position on baking tray in a spiral shape starting with one ball in the middle and building out around it
- Cover loosely with a clean tea towel and stand in a warm place for 30 minutes or until doubled in size
- Brush over pizza sauce and scatter over remaining ham and pineapple pieces
- Bake for 15 minutes, then remove and sprinkle with remaining cheese. Bake for a further 10 minutes or until cheese is melted and bread is cooked. Stand on tray for 5 minutes before serving
Tips & Hints:
- Freeze remaining dough for up to two months.
- Defrost in refrigerator overnight.
Dough
- Add yeast to warm water and mix well. Stand for a few minutes until bubbles form on the surface of the water
- Place flour and salt into a large mixing bowl. Make a well in the centre. Pour in the yeast mixture along with the oil
- Using your hands, mix the dough until it comes together into a ball and is smooth
- Turn out onto a lightly floured work surface and knead for a few minutes
- Place dough in a lightly oiled bowl and cover with cling wrap. Set aside in a warm place to rise for 30 minutes or until it doubles in size
Monkey Bread
- Preheat oven 200°C / 180°C fan-forced and line a baking tray with baking paper
- Turn dough out onto a lightly floured work surface and knead gently for 5 minutes or until smooth
- Roll dough to form a 20 cm disc. Add one cup of Pizza cheese and half the ham and pineapple. Fold over and knead until combined and evenly mixed
- Cut dough in half and roll each piece into 3 cm thick logs. Divide each dough log into 12 pieces. Roll into balls and position on baking tray in a spiral shape starting with one ball in the middle and building out around it
- Cover loosely with a clean tea towel and stand in a warm place for 30 minutes or until doubled in size
- Brush over pizza sauce and scatter over remaining ham and pineapple pieces
- Bake for 15 minutes, then remove and sprinkle with remaining cheese. Bake for a further 10 minutes or until cheese is melted and bread is cooked. Stand on tray for 5 minutes before serving
Tips & Hints:
- Freeze remaining dough for up to two months.
- Defrost in refrigerator overnight.
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Maggie Gunning
Mrs. - I haven't tried it and am wondering about the 1 tablespoon of pizza sauce. Is that correct?
Jenny
Perfect recipe to make with - Perfect recipe to make with the kids using leftovers
Lara
Make your own.. - I may never buy one of these from the shops again. The dough was great and it was a great recipe to make at home. Ten out of Ten!
+ 16 star only ratings in addition to the reviews above
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