Cheesy Vegetable-Stuffed Bread

Ingredients

• 500g prepared soft pizza or bread dough
• 100g sweetcorn, drained
• 1 small bell pepper, finely diced
• 1 medium carrot, coarsely grated
• 150g mozzarella cheese, grated
• 1 tbsp olive oil
• 1/2 tsp fine salt
• 1/4 tsp ground black pepper
• 1/2 tsp dried oregano or mixed herbs, optional
• 1 tbsp milk or beaten egg, for brushing
• 1 tsp sesame seeds, optional

Method

1. Preheat the oven to 200°C conventional or 180°C fan. Line a baking tray with baking paper.
2. Heat the olive oil in a frying pan over medium heat.
3. Add the diced bell pepper and grated carrot.
4. Cook for 4–5 minutes, stirring regularly, until slightly softened.
5. Add the sweetcorn and cook for another minute.
6. Season the vegetables with the salt, black pepper and dried herbs, if using.
7. Transfer the filling to a plate and allow it to cool.
8. Roll or stretch the dough into a rectangle approximately 30 × 25cm.
9. Scatter half of the mozzarella down the centre of the dough, leaving a border around the edges.
10. Spoon the cooled vegetable mixture over the cheese.
11. Cover the vegetables with the remaining mozzarella.
12. Fold the long sides of the dough over the filling and pinch the seams and ends firmly closed.
13. Turn the filled bread seam-side down on the prepared tray.
14. Brush the surface with milk or beaten egg and scatter with sesame seeds, if using.
15. Cut two or three shallow vents in the top.
16. Bake for 25–30 minutes, until deeply golden and cooked through underneath.
17. Leave the bread to stand for 10 minutes before slicing and serving.