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Tear & Share Pizza

  • PREP: 30 minutes
  • BAKE: 30 minutes
  • SERVES: 12


Garlic & Rosemary Focaccia Bread Mix 5 x 500g
  • Garlic & Rosemary Focaccia Bread Mix 5 x 500g
  • Wright’s Garlic and Rosemary Focaccia Mix 500g
  • Water 310ml
  • Filling
  • Large Green Pitted Olives (sliced) 75g
  • Black Pitted Olives (sliced) 75g
  • Chargrilled Peppers (drained & sliced) 280g jar
  • Artichoke Antipasto (drained & sliced) 280g jar
  • Pizza Sauce 300g jar
  • Topping:
  • Grated Mozzarella 200g



(Makes 2 rounds – 12 portions)

1.    Grease and line 2 x 22.5cm sandwich tins.

2.    Place the bread mix and water into a bowl and mix to form a soft dough.

3.    Knead well for 5 minutes until a well developed dough is formed.

4.    Cover loosely with polythene and allow the dough to rest for 5 minutes.

5.    Roll the dough into a rectangle measuring 45cm x 20cm.

6.    Spread the pizza sauce onto the dough, leaving a 1cm border.

7.    Sprinkle over the green and black olives, peppers and artichokes.

8.    Roll the dough up into a fairly tight “Swiss roll” from the long side.

9.    Cut into 12 even size pieces.

10.    Place 6 pieces each into sandwich tin leaving room round each piece.

11.    Cover with a damp tea towel, lightly oiled plastic or polythene sheet and leave in a warm place for about 40-50 minutes or until double in size.

12.    Bake in a preheated oven 200°C (390°F, Gas Mark 6) for 30 minutes until well risen and golden brown (cover with foil half way through if it is browning too quick).

Thank you for your good wishes. Also thanks to all of you for making buying on-line such a pleasant experience especially when I usually get stuck each time.

Sharon Picton

Deb's Tips

Oh another gorgeous recipe for use with our Garlic & Rosemary mix! This pleased me hugely as I am often tempted to enjoy a piece of garlic bread with a pizza and this delicious recipe combines the two! Deb the Bread

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