Make pizza babka supreme with Devan

Based on 12 ratings

Devan Grimsrud

Managing Editor at Kitchen Stories

instagram.com/devan.grimsrud/

Difficulty

Medium 👍
45
min.
Preparation
50
min.
Baking
600
min.
Resting

Ingredients

Servings:-8+
300 g flour
200 ml water (lukewarm)
1 tsp salt
¾ tsp active dry yeast
1 tsp olive oil
green bell pepper
red onion
2 cloves garlic
50 g jarred black olive
1 tbsp dried oregano
100 g tomato paste
100 g Parmesan cheese
400 g canned crushed tomatoes
10 g basil
salt
pepper
chili flakes
olive oil (for frying)
olive oil (for greasing)
flour (for dusting)
Parmesan cheese (for serving)
basil (for serving)
Metric
Imperial

Utensils

  • bowl (large)
  • bowl (small)
  • whisk
  • plastic wrap
  • knife
  • cutting board
  • ovenproof pan
  • cooking spoon
  • paper towels
  • rolling pin
  • bench scraper
  • serrated knife
  • oven
  • pastry brush
  • saucepan

Nutrition per serving

Cal
245
Protein
8 g
Fat
7 g
Carb
37 g
  • Step 1/6

    Add flour and salt to a large bowl and mix to combine. Add yeast and olive oil to lukewarm water and mix to combine, then add to the bowl with the flour and mix well to form a dough. Knead until smooth, approx. 3 min., then cover and let rest for approx. 15 min. Knead again for approx. 5 min., then shape into a ball, cover, and let rest for approx. 4 hrs. at room temperature or 8 – 24 hrs. in the fridge.
    • 300 g flour
    • 200 ml water (lukewarm)
    • 1 tsp salt
    • ¾ tsp active dry yeast
    • 1 tsp olive oil
    • flour (for dusting)
    • bowl (large)
    • bowl (small)
    • whisk
    • plastic wrap

    Add flour and salt to a large bowl and mix to combine. Add yeast and olive oil to lukewarm water and mix to combine, then add to the bowl with the flour and mix well to form a dough. Knead until smooth, approx. 3 min., then cover and let rest for approx. 15 min. Knead again for approx. 5 min., then shape into a ball, cover, and let rest for approx. 4 hrs. at room temperature or 8 – 24 hrs. in the fridge.

  • Step 2/6

    Core and thinly slice bell pepper. Peel and thinly slice onion and garlic. Roughly chop olives. Heat an ovenproof cast iron pan over medium high heat. Add some olive oil, then add onion, bell pepper, half the garlic, and season with salt. Sauté until soft, approx. 10 min. Add half the dried oregano and let cook a few minutes more. Remove from heat and let cool completely. Wipe out pan and keep for later, we’ll bake the babka in this.
    • green bell pepper
    • red onion
    • 2 cloves garlic
    • 50 g jarred black olive
    • ½ tsp dried oregano
    • salt
    • olive oil (for frying)
    • knife
    • cutting board
    • ovenproof pan
    • cooking spoon
    • paper towels

    Core and thinly slice bell pepper. Peel and thinly slice onion and garlic. Roughly chop olives. Heat an ovenproof cast iron pan over medium high heat. Add some olive oil, then add onion, bell pepper, half the garlic, and season with salt. Sauté until soft, approx. 10 min. Add half the dried oregano and let cook a few minutes more. Remove from heat and let cool completely. Wipe out pan and keep for later, we’ll bake the babka in this.

  • Step 3/6

    • 100 g tomato paste
    • 100 g Parmesan cheese
    • salt
    • pepper
    • chili flakes
    • rolling pin
    • bench scraper

    Halve the dough, and roll out on a heavily dusted work surface until thin, approx. 0.25 cm/ 0.1 in. thick. Add half the tomato paste and spread evenly with a bench scraper. Add half the olives and half the cooled pepper-onion mixture. Grate half the cheese over and season with salt, pepper, and chili flakes, then roll up tightly lengthwise, then transfer to a cutting board (or baking sheet). Repeat with the other half of the dough. Put the dough logs into the freezer and freeze for at least 20 min., or refrigerate for at least 40 min. This will help firm up the dough and fillings to make it easier to cut and braid in the next step.

  • Step 4/6

    Use a serrated knife to slice the dough logs in half lengthwise, then braid into a round form (see the video for more detailed instruction). Add olive oil to the cast iron pan and transfer babka to the pan. Let proof, covered, for approx. 1 hr. (or up to 2 hrs.) in a warm place. Don’t skip this part!
    • olive oil (for greasing)
    • serrated knife

    Use a serrated knife to slice the dough logs in half lengthwise, then braid into a round form (see the video for more detailed instruction). Add olive oil to the cast iron pan and transfer babka to the pan. Let proof, covered, for approx. 1 hr. (or up to 2 hrs.) in a warm place. Don’t skip this part!

  • Step 5/6

    Preheat the oven to 180°C/350°F. Brush babka with some olive oil and top with remaining dried oregano. Bake for approx. 45 min. While the babka is baking, make the tomato sauce. Add the canned crushed tomatoes to a saucepan with remaining garlic. Season with salt and pepper and let gently simmer to warm through. Rip the fresh basil leaves in and keep warm.
    • ½ tsp dried oregano
    • 400 g canned crushed tomatoes
    • 10 g basil
    • salt
    • pepper
    • oven
    • pastry brush
    • saucepan

    Preheat the oven to 180°C/350°F. Brush babka with some olive oil and top with remaining dried oregano. Bake for approx. 45 min. While the babka is baking, make the tomato sauce. Add the canned crushed tomatoes to a saucepan with remaining garlic. Season with salt and pepper and let gently simmer to warm through. Rip the fresh basil leaves in and keep warm.

  • Step 6/6

    Remove babka from the oven and immediately brush with more olive oil. Let cool approx. 15 min., then grate over more Parmesan cheese and rip over some fresh basil leaves. Slice and serve with tomato basil sauce. Enjoy!
    • Parmesan cheese (for serving)
    • basil (for serving)

    Remove babka from the oven and immediately brush with more olive oil. Let cool approx. 15 min., then grate over more Parmesan cheese and rip over some fresh basil leaves. Slice and serve with tomato basil sauce. Enjoy!

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