Shane Smith's pepperoni pizza swirl
Ingredients
Soft, fluffy dough rolled with gooey mozzarella and pepperoni – like your favourite pizza in pull-apart form. Swipe to see those irresistible swirls!
Dough
260g plain flour
160ml warm water
1 tbsp butter, soft
1 sachet (7g) fast-action dried yeast
1 tsp caster sugar
1 tsp salt
Filling
60g passata
10 slices pepperoni
100g mozzarella, grated
Topping
2 tbsp butter, melted
Sea salt
Fresh basil leaves
Method
Line a 2lb loaf tin with parchment.
Add all dough ingredients to a bowl and knead for 8–10 mins (by hand or mixer) until smooth and elastic.
Place in an oiled bowl, cover, and leave somewhere warm for 35–40 mins until doubled.
Roll dough into a rectangle (approx. 18 x 25cm).
Spread passata, scatter pepperoni, and sprinkle over mozzarella.
Roll tightly from the short edge like a Swiss roll.
Cut into 3 equal pieces and place cut-side up in the loaf tin.
Cover and prove again for 40 mins until doubled.
Preheat oven to 200°C (180°C fan). Brush with half the melted butter.
Bake for 20–25 mins until golden and bubbling.
Remove, brush with remaining butter, cool slightly, then finish with sea salt and basil.
Chef's Top TipFor extra flavour, add a pinch of dried oregano or chilli flakes to the filling for a little kick.
