Tomato Pizza-Bread

Have you ever dreamt of waking up to the smell of bread? Well, you can ask someone in your family to follow this recipe to make a simple, yet tasty pizza-bread crossover. It is not too heavy to eat as breakfast (depends on how much you eat it) or as something to snack on for tea-time.

This recipe is inspired by King Arthur's (flour brand, not the King Arthur with the Excalibur).

Let's start :)

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Serving: 4-5 pax

Time: 16 hours (14-15 hours of rest, 1 hr of prep and bake)

Ingredients:

Dough

250g all-purpose flour

1 tspn salt

1/2 tspn instant yeast

1 tbsp olive oil

3/4 cup of lukewarm water (around 38degC)

Tomato sauce

2 tomatoes

2 cloves garlic, minced

1/4 onion, sliced or diced

1 tbsp olive oil

Sugar to taste

Salt to taste

Mixed herb (thyme and oregano) to taste

Black pepper to taste

Topping

Lots of mozzarella cheese

Preparation:

Dough

1. Sift all-purpose flour into a bowl and add salt. Mix it roughly so that the salt is not concentrated in one spot.

2. Add yeast, water, and olive oil into the bowl and mix well until the dough does have a dry texture (be careful not to over mix the bread, the process is around 1 minute by hand).

3. Let it rest for about 5 minutes by covering the bowl with a cloth.

4. Uncover the bowl and wet your hands. Grab the dough from the middle part and stretch it sideways (not 100% lifting the whole dough) and bring the stretched dough to the middle part. Rotate your bowl and repeat this step another 3 times (so that you actually do this for each side of the dough). Cover the dough with the cloth.

5. Repeat step 4 after another 3 times, each after 5 minutes rest.

6. After performing step 4 a total of 4 times, let it rest at room temperature for half an hour before putting it in the refrigerator for 12 hours.

Sauce

1. In boiling, salted water (enough to submerge your tomato), put in the scored tomatoes and once the skin seems to peel off, take it out of the water.

2. Peel off any skin on the tomatoes and place the flesh into the blender. Add olive oil into the blender to make it smoother.

3. In a saucepan, heat up olive oil and stir-fry onions and garlic until golden brown (you may also add in mushroom for extra flavor). Add in the pureed tomatoes and stir for about 3-4 minutes. If the puree is too thick, add some of the water that you use to boil the tomatoes.

4. Add in salt, sugar, mixed herbs, and black pepper to taste.

5. Set aside.

Assembling:

1. Give about 2-3 hours before serving, take out your dough from the fridge. Cover your round cake pan (ideally 10" if you want it to be more like a pizza, and 7" if you want it to be more like bread) with olive oil to create a crispy texture, and for the dough not to stick.

2. Place dough into the cake pan and make sure to smother it with olive oil.

3. Dimple the dough and that it will be evenly stretched to the edges and cover the whole cake pan. Cover with a cloth and let it rest for about 2 hours.

4. Preheat oven to 210degC.

5. While waiting for the oven to heat up, spread shredded cheese onto the dough, followed by the tomato sauce. Top it with another layer of cheese (lightly or heavily, depends on your preference).

6. Bake the bread for a solid 20 minutes or until the cheese is golden (and not burnt).

7. Remove the pizza, and let it cool for about 5 minutes.

8. Slice it and serve :)

You can be ultra-creative with the toppings so let your mind go crazy with it, and let me know :)

Enjoy!