Pepperoni pull apart recipe
 Nadiya's pepperoni and cheese sharing bread has all the flavours of pizza, but is easier to eat! 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 400g/14oz self-raising flour, plus extra for dusting 1 tbsp dried oregano 1 tbsp caster sugar 1 tsp salt 7g fast-action dried yeast 300ml/10fl oz warm water 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice)80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing 4 tbsp sriracha sauce (or any chilli or tomato sauce) 8 cheese slices (any cheese of your choice) 80g/2¾oz thinly sliced pepperoni, about 16 slices 8 basil leaves 3 tbsp olive oil, plus extra for greasing Method To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. To make the dough, place the flour, oregano, sugar, salt and yeast in a large bowl or the bowl of a stand mixer, making sure to keep the salt and yeast on separate sides until you begin mixing. Mix everything together. Make a well in the centre, add the water gradually and mix until the dough starts to come together. You may not need all the water. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Dust a work surface with flour and knead the dough by hand or attach a dough hook and knead in the stand mixer. If you are doing it by hand, it should take about 10–12 minutes of continual kneading. If you are doing it in the mixer, 6 minutes on a medium speed should do the trick. What you are looking for is a stretchy dough that is smooth, shiny and still just a little bit tacky. Cover the bowl with greased cling film and leave the dough to prove until doubled in size. Generously grease the inside of a 900g/2lb loaf tin with oil. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Tip the dough out on to a lightly floured work surface and roll out to a 25x35cm/10x14in rectangle (you might need more flour because it is a wet dough). Brush the top with the sriracha, distribute the cheese slices evenly over the top, top each piece of cheese with 2 pepperoni slices and pop a basil leaf on top of each. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Now cut the rectangle into 8 equal squares. Take each square and fold it in half like a book. Stack them side by side in the tin with the filling bit exposed at the top. Cover with greased cling film and leave to prove until it has doubled in size again. Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing! Preheat the oven to 200C/180C Fan/Gas 6. Remove the cling film from the tin and bake for 25 minutes, or until cooked and golden. Take out of the oven and brush all over with the olive oil, then leave in the tin for 20 minutes before pulling apart, tearing and sharing!