You will need
2 cups (500 ml) bread flour
1 T (15 ml) Garlic & Herb Seasoning
1 t (5 ml) instant yeast
1 cup (250 ml) luke warm water
4 – 5 T (60 – 75 ml) Ina Paarman’s Roasted Red Pepper or
1 cup (250 ml) grated cheddar cheese
1 cup (250 ml) grated mozzarella cheese
Mix the bread flour, Garlic & Herb Seasoning and yeast together.
Add warm water and mix to form a dough. Knead lightly until dough forms a soft ball.
Drizzle a little oil in the same mixing bowl and turn the dough ball in the oil.
Cover bowl with cling film and leave to rise until double in size or better still, refrigerate overnight if time permits.
Remove dough from fridge, knead a few times and flatten out. Place dough disk into an oiled 30 cm heavy ovenproof frying pan, flatten it out with your hands to fit the pan.
Spread the Pesto over the bread leaving a 1 cm border all around.
To build a cheese wall, sprinkle cheddar cheese evenly all around the border.
Press cheddar into side of pan.
Evenly sprinkle mozzarella over the pesto. Leave the bread to rest and rise at room temperature while pre-heating the oven.
Adjust the oven rack to one slot below the middle and preheat oven to 200°C.
Bake until cheese at edge of pan is well browned, ± 20 – 25 minutes.
Transfer pan to stove plate turned onto medium heat. Run a knife around rim of pan to loosen the cheese rim.
Using a thin metal spatula, gently lift the edge of the bread and peek at the underside to assess browning.
Cook until bottom crust is well browned, + – 5 minutes.
Using 2 spatulas, transfer to a wooden board.
Slice into 8 wedges and serve with butter.