Bubble bread with peaches and buffalo mozzarella

Bubble bread with peaches and buffalo mozzarella

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  • 4
  • Easy
  • 10 minutes
  • 10 minutes
  • Sagila Chenin Blanc 2007


  • 500 g flour
  • 1 t sugar
  • 1 t salt
  • 7 g dry yeast
  • 1 cup lukewarm water
  • sweet salad leaves
  • 250 G buffalo mozzarella, torn into chunks
  • 2 ripe peaches, sliced
  • 50 g pistachios, shelled
  • extra virgin olive oil, to drizzle
  • 2 T fresh basil, for serving
  • Maldon salt and freshly ground black pepper, for serving

Cooking Instructions

Preheat the oven to 200°C.
Combine the flour, sugar, salt and yeast. Make a well in the centre and stir in enough water to create a doughy consistency.
Knead and roll out the dough on a well-floured surface, until thin and oval in shape.
Place in the oven for 5 to 8 minutes until crisp and bubbly.
Scatter salad leaves onto the bubble bread; add the buff alo mozzarella, peaches and pistachios.
Drizzle with olive oil and lemon juice.
Serve with torn basil leaves, freshly ground black pepper and Maldon salt.
Per serving: 3254.4kJ, 31.1g protein, 26.4g fat, 112.4g carbs

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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