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Graham Campbell creates a delicious variation on pizza by serving up a bread that contains tomato purée and cheese. Why not sprinkle over some herbs - thyme, oregano and parsley will work nicely - before serving up this pizza bread recipe.
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Remove from the bowl and knead for 2 minutes. Place into a container and cover with cling film, leave to prove in a warm place for 1 hour
6
Once proved, lightly flour the work surface, remove from the container and knock back. Knead for a further 2 minutes
7
Lightly dust the work surface with flour and use a rolling pin to roll the dough out to 1/2 cm thick.
Cover the area with tomato purée and grated cheese
Starting for the top, roll the mix up in a spiral. Nip the dough closed. Use a knife to slice the roll into 2inch thick pieces
9
Line a baking tray with greaseproof paper and place the dough on the tray. Cover with cling film and leave in a warm place to double in size
10
Remove the cling film and cook in the preheated oven. Turn every 5 minutes and cook until the bread is golden and firm. Allow to cool on a wire rack before serving
Despite his relatively young age, Graham Campbell possesses the gastronomic confidence and assured touch of a seasoned pro.
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Pizza bread
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