Pull-Apart Pizza Bread
- 6 tbsp (90 ml) tomato paste
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) olive oil
- 1 garlic clove, finely chopped
- 1/4 tsp dried oregano
- 1 rectangular loaf white bread, unsliced
- 1 cup (100 g) mozzarella cheese, grated
- 1 tbsp (15 ml) olive oil
- 2 tbsp Parmesan cheese, freshly grated
- Torn basil leaves, to taste
- With the rack in the middle position, preheat the oven to 375°F (190°C). Line a 5 x 9-inch (13 x 23 cm) loaf pan with parchment paper, letting the paper hang over two sides.
Tomato Sauce (see note)
- In a bowl, whisk together all of the ingredients. Season with salt and pepper. Set aside.
- On a work surface, using a bread knife, cut the bread vertically into breadsticks 1-inch (2.5 cm) thick. Brush the bottom half of each breadstick with the sauce. Arrange them in the pan as you work so they form the shape of the original loaf. Stuff the mozzarella in between the sticks. Brush the surface with the oil and sprinkle with the Parmesan.
- Bake for 25 minutes or until the top is lightly golden and the cheese is melted. Sprinkle with the basil.
There’s no need to cook this sauce before assembly, because it bakes inside the bread. For the best results, slather all of the sauce on the bread—don’t leave a drop in the bowl!
This recipe is from "Ricardo for Kids".