Looking to bring something new to the dinner table this Christmas? Then this festive Pesto Pizza Bread Wreath is a perfect choice, that is sure to be a hit.
The dough is super easy to make and work with, and creates a delicious bread that is soft inside, with a slight crunch on the outside.
Inside are layers of tomato puree and herbs, and delicious pesto.
We use our homemade Fennel Pesto, but any green pesto is just fine.
The wreath is also topped with some grated parmesan, oregano and a little olive oil before its baked - tastes amazing!
When it's baked we then like to transfer it to a round wooden board, where we decorate it with fresh sprigs of rosemary, to help create the look of a Christmas wreath. We also garnish it with some olives and some extra dollops of pesto.
The whole thing is finished off with the ricotta & pesto dip placed in the centre of the wreath. It is absolutely incredible when dunked into the ricotta dip, or dolloped on top of your serving.
This makes for a fantastic Christmas party recipe, and you, and your guests are sure to enjoy it.
Let's get on with the recipe...
Happy Baking!
The Chai Home 😋
INGREDIENTS
For the dough
8x cups of plain flour
2x eggs
2x tbsp of butter (room temperature)
1x tbsp of caster sugar
2x cups of warm water
1x 10g sachet of fast activating yeast
pinch of salt
For the filling
190g Pesto - we use our homemade fennel pesto
135g Tomato puree
Pinch of Salt
Pinch of Pepper
2x tsp of Dried Oregano
For the topping
1/4 cup of grated Parmesan Cheese
Sprinkling of Oregano
Drizzle of Olive Oil
For decorating - optional
Sprigs of Fresh Rosemary
Olives
Approx 1x tbsp Pesto
For the Dip
Ricotta Soft Cheese
1x tbsp Pesto
METHOD
For the dough
In a mixing bowl add the water, sugar and yeast and whisk together well.
Leave for 5 minutes until frothy.
Add the flour and salt to the mixture and mix together in a freestanding mixer using a dough hook until combined.
Now add your egg and butter and knead in your freestanding mixer for 5 minutes.
Transfer the dough to a large bowl, cover and place it somewhere warm to rise for an hour (the mixture will double in size).
Preheat the oven to 180C now, while you assemble your Christmas wreath, and line an extra large pizza sheet, or extra large cookie sheet with parchment paper. Lightly grease with some olive oil.
Place a circular oven safe dish or bowl (approx 4") into the centre. This will help create the centre of your wreath.
Divide the dough in half. Put one half to one side.
Lightly flour your clean worktop, and using a rolling pin roll into a large rectangle, measuring approx 55 x 30 cm.
Once you've rolled your first half cover it with your pesto and evenly spread all the way to the edges.
Repeat with the other half of dough, but cover it with the tomato puree, and sprinkle with the seasoning. Be sure to spread it all the way to the edges.
Fold each half over on itself creating a long narrower rectangle.
Using a knife or pizza cutter cut each one, lengthways in half.
Now place one tomato and one pesto strip next to each other, and intertwine together.
Repeat with the other two pieces of dough.
Now arrange on your prepared baking tray. Lay one braid around the base of the dish, creating your wreath shape. The dough is very flexible, so give it a little stretch if it doesn't join at the ends.
Repeat with the other braided dough, but place on top of your first layer.
Be sure to tuck your ends under.
Sprinkle with some parmesan and a little more oregano, and give a light drizzle of olive oil.
Place on the top shelf of the preheated oven and bake for 25 - 30 minutes.
While it's baking go ahead and prepare your soft ricotta and pesto dip.
Prepare it in a nice dish that will fit into the centre of your wreath.
Simply transfer your soft ricotta into your dish, and top with the pesto.
Remove from the oven and serve on a round wooden board. Decorate with the extra garnishes if you wish.
We add some sprigs of rosemary poking out from underneath to help create the appearance of a wreath, and then we add some olives on, and around the wreath.
Finally we add a few small dollops of pesto on top.
Enjoy warm from the oven.
Slice and dip into the dip, or dollop it on top.
Serve and enjoy!
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