The ultimate in comfort food: top it with whatever you fancy.
The ultimate in comfort food: top it with whatever you fancy.

Do you find that by the time Friday comes around, you are ready for some comfort food? Here is an easy solution for those with a breadmaker machine. This is neither pizza nor bread but somewhere inbetween. It’s delicious served as plain bread or smothered in ingredients and served pizza-style.


  • 1.5 cups water
  • 2 tbps olive oil
  • 2 tsp salt
  • 2 tsp sugar
  • 4 cups flour (I use 1 of multigrain, 3 of white)
  • 4 tablespoons dry yeast
  • Optional ingredients:
  • 1-2 garlic cloves
  • Fresh or dried herbs to taste. I usually use rosemary.
  • Cornflour for baking sheet
The dough before it goes into the oven.
The dough before it goes into the oven.


  • Put the ingredients in the order listed into the bread machine. Set it on the dough/pasta setting for 1.5 hours.
  • Remove the dough to a surface covered with the cornflour.
  • Leave it there, covered, to rise for 30 minutes.
  • Sprinkle cornmeal onto the baking sheet / pizza pan you are going to use to cook the pizza.
  • Fresh out of the oven.
    Fresh out of the oven.

    Press the dough into shape on the baking sheet until it covers the whole surface.

  • Cover and leave for 30 minutes.
  • Meanwhile set your oven to high (425°F / 220°C / Gas mark 7).
  • Put the baking sheet with the dough into the oven and cook for a total of 20-30 minutes.
  • If you are going to add toppings, take it out of the oven after 10-15 minutes, add the toppings and return for the remaining time.

I like to smother the bread with tomato sauce, salami or ham and sprinkle it with olives or mushrooms, but anything goes. It’s best to pre-cook anything that requires cooking (such as bacon, asparagus or onions, for instance).

Try this out with a Chilean Carménère, such as:

Emiliana Signos de Origen 2011

Liquorice, cherries, plums and leather on the nose with a big, friendly mouthfeel and high acidity. Superbly held its own with pizza.

Apaltagua Gran Reserva Envero 2013, Colchagua Valley

93% Carménère, 7% Cabernet Sauvignon. Upfront vanilla and cinnamon followed by red fruit and blackcurrants with a slight hint of yogurt. Very elegant, ripe tannins, good acidity, creamy with a touch of ashtray in the mouth.

Undurraga Aliwen Carménère 2012

A nice, well-balanced, easy-drinking wine with red fruit and spices. Astringent tannins but a nice, fruity finish.

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