Halloween 'Gory Guts' Pizza Tear-and-Share Bread

Name: Halloween 'Gory Guts' Pizza Tear-and-Share Bread
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 10
Ingredients: 500 g strong white bread flour; 7 g fast-action dried yeast; 300 ml warm water; 2 tsp salt; 2 tbsp olive oil; 2 clove garlic cloves; 2 can cans chopped tomatoes; 1/2 tsp dried oregano; 2 tsp sugar; 250 g grated mozzarella or cheddar; 100 g pizza fillings of your choice; 2 tbsp herby garlic butter

This spooky and delicious pull-apart bread is the ultimate Halloween party centerpiece, designed to look like 'gory guts' resting in a rich tomato sauce. Soft pizza dough is stuffed with melty cheese and your favorite toppings, then baked until golden and brushed with savory garlic butter.

Servings10 Portions

Prep Time30 Mins

Cook Time75 Mins

Difficulty

Intermediate

Ingredients

strong white bread flour
500 g
fast-action dried yeast
7 g
warm water
300 ml
salt
2 tsp
olive oil
2 tbsp
garlic cloves
2 clove
cans chopped tomatoes
2 can
dried oregano
0.5 tsp
sugar
2 tsp
grated mozzarella or cheddar
250 g
pizza fillings of your choice
100 g
herby garlic butter
2 tbsp

Step-by-Step Instructions

In a large bowl, combine the bread flour, yeast on one side, and 2 tsp salt on the other. Gradually pour in 300ml of 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 feels too dry, add up to 25ml more water.

Knead the dough on a lightly floured surface for 10 minutes (or 5 minutes in a stand mixer) until it becomes soft and stretchy. Rub a little olive oil over the dough ball, place it in a clean bowl, and cover with a tea towel. Let it rise in a warm place for 2 hours, or chill in the fridge for up to 24 hours.

Prepare the pizza sauce by heating 1 tbsp of olive oil in a pan over medium heat. Sizzle the crushed garlic for 30 seconds without browning it. Add the chopped tomatoes, oregano, and 2 tsp sugar, then season well. Simmer on low-medium heat for 20-30 minutes until the sauce is thick and rich. Use a potato masher to squash any remaining tomato lumps and let it cool completely.

When ready to assemble, spread the cooled tomato sauce over the base of a large roasting tin (approx. 40 x 30cm). Roll the dough out on a floured surface into a 60 x 30cm rectangle, then cut it in half lengthways to create two 15 x 60cm strips.