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Pizza Pull-Apart

This recipe is printed from Scissors, Paper, Bacon.

Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 1 hour 20 minutes
Course Biscuits and Slices

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.