Braided Pizza

Braided Pizza
Makes: 10 portions
Prep time:
Cook time:
Total time:
Pizza dough
  • 450 gr water
  • 15 gr dried yeast
  • 8 gr sugar
  • 750 gr white flour
  • 13 gr salt
  • 1 tbspn oregano
  • 20 gr olive oil
  • ¼ green bell pepper
  • ½ onion
  • 1 clove of garlic
  • 140 gr tomato puree
  • 1 tbspn pesto
  • 1 tbspn ketchup
  • 1 tbspn oregano
  • 100 gr grated cheese
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth. Let the dough rise in a draft free spot for an hour or until doubled in size, in a lightly floured clean bowl that is covered with cling film.
  1. Mix the tomato puree, pesto, ketchup oregano and seasoning to taste.
  2. Finely dice the bell pepper, onion and garlic and sweat them off in some oil on a low heat for 10 min or until soft and cooked.
  1. Grease a baking tray and line it with baking paper.
  2. Roll the dough into a rectangle and cut them into three strips, about 16 by 32 cm each
  3. Spread the sauce on the three strips but leave an inch free that you brush with some water.
  4. Roll each strip into a strand. Connect the three strands and plaid them.
  5. Place the plaid on the prepared baking sheet and allow to prove for 45 min or until doubled in size.
  6. Brush the top carefully with some water and sprinkle the grated cheese on top.
  7. Bake the pizza bread in a preheated oven at 180°C for 30 min or until cooked through and golden.
  8. Remove from the oven and allow to cool on a wire rack.
Stuff to know
This will make a bread measuring 10 x 40 cm.
The water in which the yeast is dissolved must be lukewarm or it will kill the yeast.
Finely dice the vegetables because they need to be small enough to fit inside the strands.
Add some chopped lives to the filling.
It is recommended to sweat the vegetables off because they will not cook through in the oven when inside the pizza dough.