Description
Gory guts pizza tear ‘n’ share bread is a fun and creative take on classic pizza, featuring a soft, homemade bread dough filled with rich tomato sauce, gooey mozzarella or cheddar cheese, and your favorite pizza toppings. Shaped to resemble intestines, this tear-and-share bread is perfect for parties or a spooky-themed meal, offering a delicious blend of Italian flavors with a playful presentation.
Ingredients
Scale
Dough
- 500g strong white bread flour, plus extra for dusting
- 7g sachet fast-action dried yeast
- 2 tbsp olive oil
- 2 tsp salt
- 300–325ml warm water
Tomato Sauce
- 2 garlic cloves, crushed
- 2 x 400g cans chopped tomatoes
- ½ tsp dried oregano
- 2 tsp sugar
- Salt and pepper, to season
- 1 tbsp olive oil (remaining from the 2 tbsp used in dough)
Filling and Topping
- 250g grated mozzarella or cheddar, or a mixture
- Pizza fillings of your choice (e.g., olives and ham)
- 2 tbsp herby garlic butter
Instructions
- Prepare the Dough: In a large bowl, tip the flour. Add the yeast to one side and 2 tsp salt to the other side. Pour in 300ml warm water and mix with a wooden spoon or a stand mixer fitted with a dough hook until a soft dough forms. If the dough seems dry, add up to 25ml more water. Knead the dough on a lightly floured surface for 10 minutes or in the mixer for 5 minutes until soft and stretchy. Rub a little oil over the dough, place it in a clean bowl, cover with a tea towel, and leave to prove in a warm place for 2 hours or chill overnight up to 24 hours.
- Make the Tomato Sauce: Heat the remaining olive oil in a pan over medium heat. Add crushed garlic and cook for 30 seconds without browning. Add chopped tomatoes, oregano, sugar, salt, and pepper. Reduce heat to low-medium and simmer for 20-30 minutes until thick and rich. Use a potato masher to break down any tomato lumps. Let the sauce cool completely before use; it stores in the fridge for up to 3 days or freezer for 6 months.
- Assemble the Bread: Spread the cooled tomato sauce evenly over the base of a large roasting tin or baking dish (approximately 40 x 30 cm). Roll the dough on a floured surface into a 60 x 30cm rectangle. Cut this in half lengthways to create two rectangles measuring 15 x 30cm each. Layer cheese down the center of each rectangle and add your choice of pizza toppings.
- Shape the Sausages: Pinch the long edges of each rectangle together carefully to enclose the fillings, forming a long dough sausage. Squeeze the seams to seal thoroughly and gently stretch each sausage to lengthen slightly.
- Arrange on Sauce: Place the dough sausages seam-side down onto the tomato sauce in the baking dish. Shape them with a wiggle to resemble intestines, leaving space between for expansion while baking. Cover and prove at room temperature for 30 minutes or chill for up to 8 hours.
- Bake the Bread: Preheat the oven to 200°C (180°C fan)/ gas 6. Bake the assembled bread for 45 minutes until golden brown.
- Finish and Serve: Brush the hot bread generously with herby garlic butter and allow to cool for at least 10 minutes before serving. Tear and share with friends and family!
Notes
- The tomato sauce can be made in advance and stored in the fridge or freezer for convenience.
- Feel free to customize the pizza fillings according to your preference, such as adding mushrooms, pepperoni, or bell peppers.
- For a sharper flavor, use a mix of mozzarella and cheddar cheese.
- Ensure the dough seams are well sealed to prevent fillings from leaking during baking.
- The shaped dough can be chilled after assembly and baked later, allowing flexibility in meal preparation.
- Prep Time: 20 minutes (plus 2 hours proving or overnight chilling)
- Cook Time: 45 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
Keywords: pizza bread, tear and share bread, homemade pizza, pizza loaf, party bread, garlic tomato sauce, cheesy bread, fun pizza recipe
