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Plaited Pizza Loaf with Castello® Creamy Blue Cheese

Plaited Pizza Loaf with Castello® Creamy Blue Cheese

Cook 1 hrs 4 servings

Maybe it is the satisfying crunch of the crust followed by a greeting of delicious fillings, or perhaps it is the effortless preparation and fresh ingredients that makes our plaited pizza loaf recipe a must-try. Enjoy a perfect slice every time and fall in love with an intricately balanced centre of fresh herbs, thinly sliced beetroot, toasted pine nuts, and a rich serving of our Castello Creamy Blue Cheese.

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ingredients

  • 150 g Castello® Creamy blue Cheese, cut into little cubes
  • 1 basic pizza dough (for two large loaves)
  • 1 portion basic tomato sauce
  • 160 g beetroots, peeled and thinly sliced
  • 1 tbsp balsamic vinegar
  • 25 g olive oil
  • 25 g pine nuts, lightly toasted
  • 1 tbsp lemons zest, finely grated
  • freshly chopped thyme
  • salt
  • pepper
  • 1 egg yolk
  • 1 tbsp water

preparation

Preparation

1. Combine the beetroot with the olive oil and balsamic vinegar. Bake at 200°C for approximately 35 minutes or until tender.

2. On a floured surface, roll out the dough into an elongated oval shape and carefully move it over to a piece of baking parchment.

3. Cut the dough along the edge on both sides moving towards the middle.

4. Spread tomato sauce, baked beetroot, Creamy Blue Cheese, pine nuts, lemon zest, and thyme on the middle 1/3 of the pizza dough.

5. Plait the pizza so the narrow bands of dough on each side cross each other.

6. Beat the egg yolk with the water and brush the pizza loaf with the mixture.

7. Carefully move the pizza loaf on the baking parchment over to the hot baking sheet and bake on the bottom rack at 250°C for approximately 15 minutes or until crispy and golden.

Sensory hack tip

Sensory hack tip

Use this recipe as your basis and add ingredients that are in season to vary the plaited bread throughout the year.

Serving Suggestion

Serving Suggestion

Small, plaited breads are perfect for a packed lunch or as part of a buffet.

Tips & Tricks

Tips & Tricks

You can also make this beetroot pizza loaf with small cubes of beetroot. Make sure to cook them until tender.

Sensory hack tip

Sensory hack tip

Parsnip and/or sunchoke is a good addition to a beetroot pizza. Just make sure that you do not use too much of the different root vegetables as it might take over the whole bread.

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FAQs

  • How to plait bread?

    If you make a plaited bread with filling as we do here with our beetroot pizza loaf, start by rolling the dough into an elongated oval shape. Then cut the dough along both edges so you have small strands on both sides of the middle. Cut about 1/3 on each side so there is still room for the filling in the middle. Place the filling and plait the bread by pulling the narrow strands of dough on each side across the toppings to the opposite side so they cross each other. See our video for a visual guide.

  • What is a pizza loaf?

    A pizza loaf can be described as a mix between a pizza and a calzone – just better. Use your favourite pizza toppings, plait it up, and bake it inside a lovely pizza dough. A pizza loaf bread in slices is perfect as an appetiser or in a packed lunch.

  • How to make a pizza loaf?

    It is quite easy to make a pizza loaf. All you need is a pizza dough (bought or homemade) and your favourite pizza toppings. Prepare the dough, roll it out, add the fillings, and plait it before baking. Check our recipe for instructions and tips.

  • Can you put beetroot on pizza?

    You can definitely put beetroot on pizza. It has an earthy and sweet flavour that most people like – even if they do not think of beetroot as a good pizza topping. In this recipe we combine it with a sharp but balanced blue cheese, which complements the beetroot perfectly.