FOUR CHEESE PIZZA BREAD


Ingredients:

Dough

4-1/4 cups EMPEROR HARD WHEAT FLOUR
2 tsp iodized fine salt
3 tsp EMPEROR’S BEST INSTANT YEAST
1-3/4 cups water
2 tbsp olive oil

Toppings

1 cup store bought Alfredo sauce
1 (165 g) pack MAGNOLIA QUICKMELT CHEESE, grated
1 cup grated mozzarella cheese
1 (165 g) pack MAGNOLIA CHEEZEE MILKY WHITE, cubed
1/4 cup grated Parmesan cheese
1/2 cup alfalfa sprouts or basil leaves (optional)

Procedure:

  1. Combine all dough ingredients except olive oil in a bowl fitted with a bread hook attachment. Mix at low speed for about 3 to 5 minutes.
  2. Gradually add oil while kneading at medium speed until the gluten is fully developed (around 5 to 10 minutes).
  3. Cover with cling wrap or damp cloth and ferment for 1 hour. Divide dough into 12 portions.
  4. Rest for another 10 to15 minutes. Using a rolling pin, flatten dough into an oval shape. 
  5. Spread sauce on top of oval shaped dough and sprinkle with cheese. Bake at 200°C for about 10 to 15 minutes or until golden brown and cheese melts. Topped with alfalfa sprouts or basil leaves before serving.

Makes 12 pieces 


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