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Brioche Pizza
- Makes
2 x 20 cm
Pizzas - Difficulty
Easy
- Ready in
40 min
By Ruth Clemens
Published 2013
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.
Ingredients
250 g 9 oz 30 g 1
Method
-
Prepare the dough as for the Brioche. Split the chilled dough into two equal portions.
-
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.
-
Add the pizza topping, leaving 2cm (¾in) of dough clear all the way around the edge of each
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