Brioche Pizza


Pizzas aren’t the first thing you think about making when it comes to brioche dough, but once you try it I’m pretty sure you’ll be converted. Use the suggestions or go with your own favourite toppings.

Prep 25 Minutes Plus 6 Hours Proving
Bake 15-18 Minutes
Oven 180°C (Fan)/200°C/400°F/Gas Mark 6


  • 250 g (9 oz) strong white bread flour
  • 30 g (1 oz) caster (superfine) sugar
  • 2 eggs, large
  • 2 tsp water, cold
  • ½ tsp salt
  • tsp fast action yeast
  • 125 g ( oz) butter, softened


  • 200 g (7 oz) cherry tomatoes, halved
  • 150 g ( oz) mozzarella, sliced
  • Small handful basil leaves


  • Stand mixer
  • 2 baking sheets


  1. Prepare the dough as for the Brioche. Split the chilled dough into two equal portions.

  2. Roll out the dough into two 20cm (8in) circles and transfer each to a well-greased baking sheet. Cover and allow to rise for 1½ hours until puffy.

  3. Add the pizza topping, leaving 2cm (¾in) of dough clear all the way around the edge of each pizza.

  4. Bake in a preheated the oven for 15–18 minutes, until the dough is golden and the topping is piping hot. Serve.