Tear ‘N’ Share pizza bread in a rice cooker!

The colours of Italy wrapped up in pizza dough balls to create a pull apart piece of quality snack food.
Tear N Share Pizza Bread In A Rice Cooker

Fresh mozzarella, passata and basil wrapped up in simple pizza dough then cooked in a rice cooker makes this very effective tear and share snack. This recipe uses the very useful CAKE function found on several rice cookers and is surprisingly authentic.

AuthorHungry PandaCategoryDifficultyIntermediate

Yields4 Servings
Prep Time50 minsCook Time1 hr 20 minsTotal Time2 hrs 10 mins

For the dough
 400 g strong (bread or ’00’) flour
 15 g dried yeast
 1 pinch salt
 300 ml warm water (around 45 degrees Celsius)
 4 tbsp olive oil
For the filling (Marinara sauce)
 400 ml passata
 4 cloves garlic, crushed
 1 tbsp mixed herbs
 1 tbsp dried oregano
 1 handful of fresh basil, chopped
 Salt, pepper, sugar for seasoning, to taste
 1 tbsp olive oil
 200 g mozzarella cheese in 2cm squares

For the dough
1

Put the flour in a bowl and the yeast on one side, salt on the other
(it's important these don’t touch until add liquid).

2

Make a well in the centre and add the olive oil. Mix into the flour with a fork and then gradually add the water, mixing with the fork until the dough comes together. If the dough is too wet, add more flour.

3

Tip onto a floured worksurface and knead until smooth (about 5 mins). When formed into a bowl, you can check it’s ready by lightly pressing a thumb into the dough, the dough should spring back.

4

Set aside in the bowl (cover with cling film) to proof for 30-60 minutes then once doubled in size, turn out onto a floured work surface and divide into 8 pieces and roll into balls

For the sauce
5

Put 1 tsp olive oil into a heated pan and gently fry the garlic to release the flavour, make sure it doesn’t burn.

6

Turn the heat down and add the passata, herbs, salt, pepper and sugar (you may need ½ a tsp depending on the passata).

7

Cook the sauce on a low heat for 20 minutes and add 1 tbsp olive oil. Set aside to cool.

Assembly
8

Grease the inner bowl of your rice cooker with olive oil. Take a dough ball and flatten on a floured work surface, gently stretching the dough.

9

Place 2 tbsp of sauce on the dough and place a square of mozzarella on top before folding the dough over and sealing the ball.

10

Repeat for all the other dough balls and place into the inner bowl. Gently baste the top of the dough balls with olive oil.

11

Close the lid, select ‘CAKE’ on your rice cooker and set for 50 minutes. When finished carefully tip out onto a plate and place back into the rice cooker so the top can cook further.

12

Select ‘CAKE’ and set for 30 minutes, it will probably be done in 20 minutes. Tip out and serve with the remaining marinara sauce for dipping.

Ingredients

For the dough
 400 g strong (bread or ’00’) flour
 15 g dried yeast
 1 pinch salt
 300 ml warm water (around 45 degrees Celsius)
 4 tbsp olive oil
For the filling (Marinara sauce)
 400 ml passata
 4 cloves garlic, crushed
 1 tbsp mixed herbs
 1 tbsp dried oregano
 1 handful of fresh basil, chopped
 Salt, pepper, sugar for seasoning, to taste
 1 tbsp olive oil
 200 g mozzarella cheese in 2cm squares

Directions

For the dough
1

Put the flour in a bowl and the yeast on one side, salt on the other
(it's important these don’t touch until add liquid).

2

Make a well in the centre and add the olive oil. Mix into the flour with a fork and then gradually add the water, mixing with the fork until the dough comes together. If the dough is too wet, add more flour.

3

Tip onto a floured worksurface and knead until smooth (about 5 mins). When formed into a bowl, you can check it’s ready by lightly pressing a thumb into the dough, the dough should spring back.

4

Set aside in the bowl (cover with cling film) to proof for 30-60 minutes then once doubled in size, turn out onto a floured work surface and divide into 8 pieces and roll into balls

For the sauce
5

Put 1 tsp olive oil into a heated pan and gently fry the garlic to release the flavour, make sure it doesn’t burn.

6

Turn the heat down and add the passata, herbs, salt, pepper and sugar (you may need ½ a tsp depending on the passata).

7

Cook the sauce on a low heat for 20 minutes and add 1 tbsp olive oil. Set aside to cool.

Assembly
8

Grease the inner bowl of your rice cooker with olive oil. Take a dough ball and flatten on a floured work surface, gently stretching the dough.

9

Place 2 tbsp of sauce on the dough and place a square of mozzarella on top before folding the dough over and sealing the ball.

10

Repeat for all the other dough balls and place into the inner bowl. Gently baste the top of the dough balls with olive oil.

11

Close the lid, select ‘CAKE’ on your rice cooker and set for 50 minutes. When finished carefully tip out onto a plate and place back into the rice cooker so the top can cook further.

12

Select ‘CAKE’ and set for 30 minutes, it will probably be done in 20 minutes. Tip out and serve with the remaining marinara sauce for dipping.

Tear ‘N’ Share Pizza Bread

HANDY TIP – Add black or green olives into the marinara sauce when wrapping for some extra flavour.. Meat eaters could add some ham or prosciutto.