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  • Writer's pictureJill Stewart

JILL BAKES | Tear & Share Pizza Bread

This tasty recipe combines soft yummy bread rolls with pizza flavours and is perfect for an evening with friends or as a starter, or just for a yummy special lunch!

You can add whatever toppings you fancy too!

Jill Stewart (@jillbakes_)

County Antrim Foodie and Instagrammer


Makes 18 dough balls

For the dough:

2 tsp fast action yeast (about 7g)

2 tbsp olive oil plus extra to oil the bowl pinch caster sugar

500g strong white bread flour plus extra to dust

1 tsp fine salt

150g mozzarella

For the herb butter:

80g butter

1 tbsp flat leaf parsley, chopped finely

1 tsp onion granules

For the tomato dip:

200g Passata

1 tsp olive oil

1 tsp red wine vinegar

1 tsp onion granules

Pinch mixed herbs

1 tsp sugar

For topping:

125g grated mozzarella

Pepperoni or chorizo


Fill a jug with 300ml warm water. Add in the yeast, 2 tbsp olive oil, and a pinch of sugar and stir until the yeast dissolves.

Tip the flour and salt into a large bowl and make a well in the middle. Pour in the liquid yeast mixture.

Knead in the bowl until you form a rough ball, then knead on a floured surface for about 10 minutes until smooth and elastic.

Put into an oiled bowl and cover with clingfilm. Leave to rise in a warm place for an hour, or until doubled in size.

Knock the dough back into the bowl with your hands, and divide into 18 equal-sized balls. (It's easier to divide the dough in half, then cut each half into thirds and then each third into 3 pieces.)

Roll each piece into a smooth ball, with a cube of mozzarella in the centre of each. pinch well to seal in the cheese.

Put the dough balls into an oiled ovenproof frying pan or baking tin (approx. 25cm

diameter). Leave a small gap between each to allow for proving. Cover with oiled clingfilm and leave again for 30 minutes.

Preheat the oven to 220C/fan 200C.

To make the herb butter, melt the butter in a small saucepan. Once melted, take off the heat and add the onion granules and parsley.

In another saucepan, add the passata, oil, onion granules, vinegar, sugar and herbs. Simmer over a medium heat for about 10 minutes until saucy, then set aside.

Brush the dough balls with 2/3 of the melted butter. Bake for 18-20 minutes until golden.

Turn the oven up to 200 degrees fan. Brush over the remaining melted butter. Then scatter over the grated mozzarella and pepperoni and return to the oven for 7-10 minutes until golden.

Serve warm with the warm tomato dip.


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.

Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with over 50,000 followers, a lot of people are enjoying Jill’s food journey.

The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.

Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.

CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!


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