Pizza Tear and Share

Pizza swirl bread

  • serves 7
  • Easy

This pizza swirl bread is a great dish to serve with your dinner. It's fluffy, packed full of creamy mozzarella and seriously moreish, this bread is fun for all the family



  • ciabatta bread mix 500g
  • olive oil
  • plain flour for dusting
  • tomato pasta sauce 150ml
  • tomato purée 1 tbsp
  • basil a handful, chopped
  • block mozzarella 200g, grated
  • pepperoni 80g, chopped


  • Step 1

    Make the dough following pack instructions.

  • Step 2

    Leave to rise as instructed, then tip onto the worksurface and knead briefly.

  • Step 3

    Preheat the oven to 190C/fan 170C/gas 5. Brush a 25-26cm springform cake tin with plenty of olive oil.

  • Step 4

    Dust the worksurface with flour, then roll the dough to a rectangle approx 30cm x 50cm.

  • Step 5

    Make sure the longest side is closest to you.

  • Step 6

    Mix the sauce, purée and basil, and spread over the dough, then scatter over the mozzarella and pepperoni.

  • Step 7

    Roll up from the long end keeping the roll as even as possible.

  • Step 8

    Cut into 7 equal slices and sit, spiral-side up, in the tin.

  • Step 9

    Cover with oiled clingfilm and leave for 30 minutes to prove.

  • Step 10

    Bake in the oven for 35-40 minutes until risen and golden.

Block mozzarella is much firmer than balls kept in water, so will stop the bread becoming soggy. You could also use ready-grated mozzarella.

Nutritional Information

  • Kcals 336
  • Fat 16.1g
  • Saturates 6.7g
  • Carbs 31.3g
  • Sugars 2.6g
  • Fibre 1.8g
  • Protein 15.4g
  • Salt 1.8g