• 1/3 cup toasted pine nuts
  • 1/3 cup parmesan
  • 2 cloves of garlic, finely chopped
  • 3 handfuls basil leaves
  • 1 tsp salt
  • 2/3 cup olive oil
  • 800g pizza dough
  • 2 cups grated mozzarella
  1. Preheat oven to 200°C/400°F.
  2. Blend pine nuts, parmesan, garlic, basil and salt and olive oil to pesto consistency and set aside.
  3. Roll out the pizza dough to roughly 1/2 cm thickness and cut into squares that will snugly fit a greased loaf tin.
  4. Take one square and spoon over with pesto then sprinkle with a little grated mozzarella. Take another square and set this on top and repeat with four squares of dough. Take this and place at one end of a greased loaf tin, then repeat with your remaining squares.
  5. Bake for roughly 20 minutes, until the crust is golden brown and the bread is cooked through.
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Pesto Mozzarella Pull-Apart Bread

Ingredients

Instructions

Pesto Mozzarella Pull-Apart Bread

What You’ll Need:

  • 1/3 cup toasted pine nuts
  • 1/3 cup parmesan
  • 2 cloves of garlic, finely chopped
  • 3 handfuls basil leaves
  • 1 tsp salt
  • 2/3 cup olive oil
  • 800g pizza dough
  • 2 cups grated mozzarella

How You Make It:

  1. Preheat oven to 200°C/400°F.
  2. Blend pine nuts, parmesan, garlic, basil and salt and olive oil to pesto consistency and set aside.
  3. Roll out the pizza dough to roughly 1/2 cm thickness and cut into squares that will snugly fit a greased loaf tin.
  4. Take one square and spoon over with pesto then sprinkle with a little grated mozzarella. Take another square and set this on top and repeat with four squares of dough. Take this and place at one end of a greased loaf tin, then repeat with your remaining squares.
  5. Bake for roughly 20 minutes, until the crust is golden brown and the bread is cooked through.

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