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5 from 1 vote

Cheesy Pesto & Mozzarella Pull Apart

With decadent melted cheese and fresh pesto this pull apart loaf is a great as a side or as an accompaniment for a cheese platter.
Prep Time30 mins
Cook Time30 mins
Resting Time1 hr 45 mins
Total Time2 hrs 45 mins
Course: Side Dish
Cuisine: American
Keyword: cheesey, pull apart

Ingredients

  • 7 g sachet dry yeast
  • 2 teaspoons caster sugar
  • ½ cup room temperature water
  • 2 ¾ cup bread flour
  • 1 teaspoon salt
  • ½ cup milk
  • 25 g melted butter
  • 1 bunch basil
  • 50 g pine nuts
  • 50 g parmesan
  • 3 tablespoons olive oil
  • 1 clove garlic
  • 200 g mozzarella roughly diced

Instructions

  • To start making the dough, combine the sugar, water and yeast in a small jug. Stand covered in a warm place for 10 minutes.
  • Sift flour into a large bowl, mix in the salt. Add the yeast mixture, milk and butter then combine to form a dough.
  • Turn onto a lightly floured surface and knead the dough until smooth and elastic (10-15 minutes). Cover and set in a warm place for 1 hour to rise.
  • While the dough is rising, combine the basil, pine nuts, parmesan, olive oil and garlic in a food processor and blitz to make the pesto.
  • Grease a deep 10×20cm baking tray. Turn the dough out onto a lightly floured surface and knead again until smooth.
  • Roll the dough out into a rectangle shape roughly 15×25cm.Spread the pesto over the rectangular dough then toss over the mozzarella so it forms a relatively even covering.
  • Roll the dough, starting on the long side into a swiss roll shape. Lightly flour a knife and slice the roll into 10-12 even sized pieces.
  • Gently shape pieces into balls and arrange in the base of the pan to form two layers, leaving some gap around the outside. Cover and rest for 30 minutes in a warm place.
  • Preheat oven to 180°C (fan-forced) or 200°C (conventional). Bake for 30 minutes or until golden. Allow to cool on a wire rack before serving.