Ingredients
- 125 ml milk, at room temperature
- 1 ½ tablespoons sugar
- 1 ½ tablespoons dried yeast
- 475 grams flour
- ½ teaspoon salt
- 2 eggs, beaten
- 130 grams butter, softened
- 100 grams chorizo, diced
- 1 capsicum
Glaze
- 2 tablespoons milk
- 1 egg yolk
To Finish
- 1 tablespoon butter, melted
- 2 tablespoons cheese, grated
- 2 tablespoons olives, sliced
- sea salt flakes
- rosemary
Instructions
Dough Balls
- Place the capsicum over a barbecue grill or direct flame on the stove. Cook until all sides are charred. Remove from the heat, place in a bowl and cover with cling film to sweat for 15 minutes.
- Peel the charred skin, remove the seeds and slice the capsicum into thin strips. Keep 50 grams for the recipe.
- In a bowl on a stand mixer, add the sugar, yeast, flour and salt. Add the milk and mix to combine.
- Next, add in the eggs and butter. Mix until the mixture is coming away from the side of the bowl.
- Add the chorizo and capsicum and mix until evenly distributed through the mixture.
- Cover the dough with a tea towel and leave to prove in a warm place for an hour.
- Preheat the oven to 180°C. Give the dough a quick knead and then weigh out 21 balls of dough, approximately 40 grams each.
- Line a round baking dish with baking paper and arrange the dough balls in the baking dish. Allow a small amount of space between each ball as you lay them out.
- Leave the dough to prove for 15 minutes.
- Mix the egg yolk and milk to make a glaze and gently brush over the buns. Scatter over the sliced olives and grated cheese. Sprinkle several small sprigs of rosemary around the top as well.
- Bake for 20-25 minutes, or until golden.
To Finish
- While warm, brush the finished buns with melted butter and then sprinkle with some sea salt flakes. Serve warm.
This pizza pull-apart brings a new flair to your classic pizza flavor. Soft and buttery bread rolls are arranged in a baking dish and topped with all the classic pizza flavors before being finished with melted butter. Serve it on its own or with a thick and chunky pizza dipping sauce for the ultimate pizza indulgence.
Preparing the Dough
To prepare the dough, start by preparing your chorizo and capsicum. Dize the chorizo into small cubes and roast the capsicum and then slice into strips (store bought capsicum also works).
Next add flour, sugar, yeast and salt to the bowl on a stand mixer. Add in the milk and mix to combine.
Follow this by adding in the eggs and butter and then mix the dough until the mixture is coming away from the side of the bowl. If the mixture is too sticky you can add a little bit of extra flour, however, you don’t want dough that is too dry.
Add the prepared chorizo and capsicum to the dough and then use your hands to knead the ingredients through. Cover the completed dough with a tea towel and leave it to prove in a warm place in the bowl for an hour. The mixture should roughly double in size while it’s resting
Preparing the Dough Balls
Once rested, divide the dough into small balls, you will need approximately 21 balls of dough. Take a round baking dish or pie dish and spread the dough balls evenly around the dish, allowing a small space between each ball. Cover the dish with a tea towel and let the dough balls rest for another 20 minutes. They will increase in size slightly, starting to fill the gaps.
Mix egg yolk and milk together to make a glaze and then use a pastry brush to apply this to the top of the pull-apart.
Finish by scatter a small amount of grated cheese and some sliced olives to the top. Place small sprigs of rosemary at the intersections around the balls. Bake in a moderate over for 20-25 minutes until lightly golden on top.
Finishing the Pizza Pull-Apart
Once the pull-apart has achieved a nice golden-brown color, remove it from the oven and transfer it to a serving board. Brush with melted butter and season with sea salt. Serve warm on it’s own or try serving it with a pizza dipping sauce.
Alternatives Pizza Pull-Apart Serving Suggestions
For alternative filling, try adding bacon, chives, rosemary or any of your other favorite pizza toppings mixed into the dough. thin pieces of pepperoni can be scattered across the top before baking the dish.
Make a Christmas themed version of the pull-apart. Instead of laying the dough balls into a baking dish arrange the balls in rows in the shape of a Christmas tree on a large baking tray covered with baking paper. A Christmas wreath is also another great shape to make (and the dipping sauce looks amazing in a bowl in the middle of the wreath
This looks yummy 😋