Gory Guts Pizza Tear ‘n’ Share Bread Recipe

Introduction

This Gory Guts Pizza Tear ‘n’ Share Bread is a fun and delicious twist on classic pizza. Soft, cheesy dough packed with your favorite pizza toppings, baked over a rich tomato sauce and perfect for sharing.

Ingredients

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 2 tbsp olive oil
• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• ½ tsp dried oregano
• 250g grated mozzarella or cheddar, or a mixture
• Pizza fillings of your choice (e.g. olives and ham)
• 2 tbsp herby garlic butter
• 2 tsp salt
• 2 tsp sugar
• 300ml warm water (plus up to 25ml extra if needed)

Instructions

1. Step 1: Tip the flour into a large bowl. Add the yeast to one side and 2 tsp salt to the other. Pour in 300ml warm water and mix with a wooden spoon or stand mixer until you have a soft dough. Add up to 25ml more water if the dough seems dry.
2. Step 2: Knead the dough on a floured surface for 10 minutes, or 5 minutes in the mixer, until soft and stretchy. Rub olive oil over the dough ball, place in a clean bowl, cover with a tea towel, and leave to prove in a warm place for 2 hours or chill overnight.
3. Step 3: Heat the remaining olive oil in a pan over medium heat. Sizzle the crushed garlic for 30 seconds without browning. Add chopped tomatoes, oregano, sugar, and season well. Simmer for 20-30 minutes until thick. Use a potato masher to break down any tomato lumps. Cool completely.
4. Step 4: Spread the tomato sauce over the base of a large roasting tin (about 40 x 30cm). Roll out the dough on a floured surface into a 60 x 30cm rectangle. Cut this in half lengthways to make two 15 x 30cm rectangles.
5. Step 5: Pile grated cheese along the center of each rectangle. Add your chosen pizza toppings. Pinch the long edges together to seal the fillings, making sure not to break the dough. Seal the edges tightly and gently stretch each to make them slightly longer.
6. Step 6: Arrange the dough sausages seam-side down over the sauce, wiggling them slightly to resemble intestines and leaving space for expansion. Cover and prove at room temperature for 30 minutes or chill up to 8 hours.
7. Step 7: Preheat the oven to 200°C (180°C fan/gas mark 6). Bake the bread for 45 minutes until golden brown. Remove from oven and brush generously with herby garlic butter. Let cool for at least 10 minutes before serving.

Tips & Variations

• Use a mix of mozzarella and cheddar for a tasty, melty cheese blend.
• Try different fillings like pepperoni, mushrooms, or bell peppers to customize your pizza bread.
• For a more intense garlic flavor, add roasted garlic to the tomato sauce.
• If you want a softer crust, cover with foil halfway through baking.

Storage

Store leftover pizza bread in an airtight container or wrapped in foil at room temperature for up to 2 days. Reheat in the oven at 180°C (160°C fan) for 10-15 minutes to restore crispness. The sauce can be refrigerated separately for up to 3 days or frozen for six months.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the dough in advance?

Yes, the dough can be made ahead and chilled for up to 24 hours before assembling. This actually improves the flavor and texture.

What if I don’t have herby garlic butter?

You can brush the baked bread with melted butter mixed with garlic powder and dried herbs as a quick alternative.

Gory Guts Pizza Tear ‘n’ Share Bread Recipe

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★★★★★

4.6 from 132 reviews

• Author: Noah
• Total Time: 3 hours 15 minutes
• Yield: 8–10 servings 1x

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Description

Gory guts pizza tear ‘n’ share bread is a fun and interactive twist on classic pizza, featuring soft, stretchy dough filled with rich tomato sauce, gooey cheese, and your favorite pizza toppings. The dough is shaped into sausage-like pieces resembling guts and baked until golden brown, then brushed with herby garlic butter for extra flavor. Perfect for sharing at parties or family gatherings.

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Ingredients

Scale 1x2x3x

Dough

• 500g strong white bread flour, plus extra for dusting
• 7g sachet fast-action dried yeast
• 2 tbsp olive oil
• 2 tsp salt
• 300ml warm water (plus up to 25ml more if needed)

Tomato Sauce

• 2 garlic cloves, crushed
• 2 x 400g cans chopped tomatoes
• ½ tsp dried oregano
• 2 tsp sugar
• Salt and pepper to season
• 2 tbsp olive oil (for cooking sauce)

Assembly

• 250g grated mozzarella or cheddar, or a mixture
• Pizza fillings of your choice (we used olives and ham)
• 2 tbsp herby garlic butter

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Instructions

1. Make the dough. Tip the flour into a large bowl. Add the yeast to one side and the salt to the other. Pour in the warm water and mix with a wooden spoon or in a stand mixer fitted with a dough hook until combined into a soft dough. Add extra water if needed. Knead on a floured surface for 10 minutes or in the mixer for 5 minutes until soft and stretchy. Rub olive oil over the dough ball, place in a bowl, cover with a tea towel, and leave to prove in a warm place for 2 hours or chill overnight up to 24 hours.
2. Prepare the tomato sauce. Heat the remaining olive oil in a pan over medium heat and sauté the crushed garlic for 30 seconds without browning. Add the chopped tomatoes, dried oregano, and sugar. Season with salt and pepper. Reduce heat to low-medium and simmer for 20–30 minutes until thick and rich, mashing any remaining tomato lumps with a potato masher. Allow to cool completely before use. Store in fridge up to 3 days or freeze up to 6 months.
3. Shape the dough for assembly. When ready to assemble, spread the cooled tomato sauce evenly over the base of a large roasting tin or baking dish (about 40 x 30cm). Roll out the dough on a floured surface to a 60 x 30cm rectangle. Cut lengthwise into two rectangles of 15 x 30cm each.
4. Fill the dough sausages. Pile grated cheese along the center of each rectangle and add your chosen pizza toppings. Carefully pinch the long edges together to seal the fillings inside, squeezing along the length to ensure no gaps. Gently stretch each sealed dough sausage to elongate slightly.
5. Arrange and prove. Place the dough sausages seam-side down over the tomato sauce in the baking dish, wiggling them to resemble intestines but leaving space between for expansion. Cover and let prove at room temperature for 30 minutes or chill up to 8 hours.
6. Bake the bread. Preheat the oven to 200°C (180°C fan/gas mark 6). Bake the arranged dough for 45 minutes until golden brown and cooked through.
7. Finish and serve. Brush the hot bread with herby garlic butter. Allow to cool for at least 10 minutes before tearing apart to share and serve.

Notes

• The sauce can be prepared in advance and stored refrigerated for up to 3 days or frozen for up to 6 months.
• You can customize the pizza fillings with your favorite ingredients such as pepperoni, mushrooms, peppers, or sausage.
• If chilling the dough overnight, bring it back to room temperature before shaping for best results.
• Make sure to seal the dough edges well to prevent filling leakage during baking.
• Allow the bread to cool slightly before serving to avoid burning and to let flavors settle.

• Prep Time: 30 minutes (plus 2 hours proving or overnight chilling)
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian-inspired

Keywords: pizza bread, tear and share bread, party bread, stuffed bread, garlic bread, pizza dough, baking