Colorful Stuffed Pizza Pull-Apart Bread from the Oven

A soft yeast dough is topped with tomato sauce, colorful bell peppers, zucchini and mozzarella and baked from the pan as pull-apart bread. Everyone can tear off a piece, and the pieces are easy to prepare ahead of time.

By yumbelo · 4 servings · 45 minutes

Ingredients

  • 400 g Wheat flour type 405
  • 1 Packung Dried yeast
  • 1 TL Salt
  • 3 EL Olive oil
  • 220 ml Water, lukewarm
  • 1 Dose Chopped tomatoes from a can (400 g)
  • 1 TL Oregano, dried
  • 1 Stück Red bell pepper
  • 1 Stück Yellow bell pepper
  • 1 Stück Zucchini
  • 200 g Mozzarella
  • 60 g Young Gouda, grated

Method

  1. Mix the flour, dried yeast and salt in a large bowl. Add the water and 2 tbsp olive oil and knead everything for 5 minutes into a smooth dough.
  2. Cover the bowl and let the dough rise for 15 minutes.
  3. Preheat the oven to 220 °C, top and bottom heat. Grease a loaf pan (about 25 cm) with the remaining olive oil.
  4. Remove the seeds from the peppers and cut them into small cubes. Dice the zucchini as well. Drain the mozzarella and dice it finely.
  5. Stir the tomatoes together with the oregano and a pinch of salt.
  6. Roll out the dough on a floured work surface to about 30 x 40 cm and cut it into 4 cm squares.
  7. Brush each square thinly with tomato sauce, top with pepper, zucchini and mozzarella, and place the pieces upright and close together in the pan. Sprinkle with the Gouda.
  8. Bake the pull-apart bread in the preheated oven for 20 minutes until golden brown, let it cool briefly and serve warm.