Irresistible Pizza Braid with Basil & Mushrooms: A Stuffed Bread Masterpiece

Are you searching for a new and exciting way to delight the pizza enthusiasts in your home? Look no further than this magnificent Pizza Braid with Basil & Mushrooms! Imagine the best qualities of a savory calzone blended with the convenience of a stromboli, all beautifully braided into a golden, delicious loaf. This recipe promises a truly rewarding culinary experience, well worth the time and effort invested. It’s not just a meal; it’s a centerpiece, a conversation starter, and a guaranteed crowd-pleaser that will leave everyone asking for more.

This pizza braid offers a unique twist on traditional pizza, providing a perfectly enclosed package of savory fillings. The tender dough, infused with a hint of cheese, encases a rich marinara sauce, gooey mozzarella, sharp Parmesan, earthy sautéed mushrooms, and fragrant fresh basil. Each slice reveals a delightful cross-section of flavor and texture, making it an ideal choice for family dinners, game nights, or even a sophisticated appetizer when sliced into smaller portions.

Crafting the Perfect Pizza Dough: What You’ll Need

The foundation of any great pizza braid is its dough. This recipe calls for a simple yet incredibly flavorful dough that provides the perfect canvas for our basil and mushroom filling. Pay close attention to the details of each ingredient, as they all play a crucial role in achieving that ideal texture and taste.

• Flour: We use unbleached all-purpose flour for a good balance of protein and gluten structure, resulting in a tender yet sturdy crust. For best results, always opt for a quality brand.
• Nonfat Dry Milk: This secret ingredient adds incredible flavor and tenderness to the dough, making it richer and more bread-like. It also helps with browning and extends the shelf life of your baked goods.
• Instant Yeast: Instant yeast is a baker’s best friend due to its convenience. It can be directly mixed with dry ingredients without prior activation, saving time and ensuring a reliable rise. Just whisk it into your flour mixture!
• Salt: Essential for enhancing flavor and controlling yeast activity. Finely ground table salt works perfectly to evenly distribute saltiness throughout the dough.
• Cheddar Cheese Powder: This unique addition is highly recommended to ensure the cheese flavor is thoroughly and uniformly distributed throughout the dough itself. It’s readily available online and adds a subtle, savory depth that complements the filling beautifully.
• Olive Oil: Extra-virgin olive oil is my preferred choice for its distinct peppery, fruity notes that elevate the dough’s flavor. If you prefer a milder taste or have dietary restrictions, a neutral oil like avocado oil or refined coconut oil can be used. It’s generally advisable to steer clear of highly processed seed oils, especially when heated, as they can be less stable.
• Warm Water: The temperature of your water is critical for yeast activation. Aim for approximately 100°F (38°C). Water that’s too cold won’t activate the yeast, while water exceeding 130°F (54°C) will kill it, preventing your dough from rising. A kitchen thermometer can be very helpful here.

A Note on Precision: Why Weighing Your Flour Matters

Baking is a science, and precision with ingredients, especially flour, can make all the difference. While measuring cups are common, the weight of flour can vary significantly due to many factors: how it’s scooped, how much it’s compacted, and even humidity. Different brands also have different densities.

• For example, King Arthur Baking suggests 120 grams per cup for unbleached all-purpose white flour.
• Bob’s Red Mill might advise 136 grams per cup.
• My personal favorite, Sunrise Flour Mill’s heritage white flour products, come in at 156 grams per cup!

If baking is a regular activity for you, investing in a kitchen scale and weighing your ingredients in grams is a game-changer. It’s a significant time-saver and the most reliable method to ensure consistent, excellent results every single time. For your favorite recipes, whether from a cookbook or a print-out, it’s a fantastic idea to pencil in your personal notations of the exact weight in grams, along with the specific flour brand you use. This simple habit will guarantee your homemade baked goods are consistently perfect.

Preparing the Dough: Steps to a Perfect Base

• Weigh your flour, or measure accurately: If you don’t have a scale, gently spoon the flour into your measuring cup until overflowing, then level it off with a straight edge. Do not scoop directly from the bag or tap the cup, as this can compact the flour and result in too much flour.
• Combine dry ingredients: In your mixer bowl or a large mixing bowl, thoroughly whisk together all the dry dough ingredients (flour, nonfat dry milk, instant yeast, salt, and cheddar cheese powder). This step is crucial for ensuring the yeast and other leavening agents are evenly distributed throughout the mixture before any liquid is added.

• Mix and knead the dough: Incorporate the olive oil and warm water into the dry ingredients. Mix until a shaggy dough forms, then begin kneading. This can be done by hand, in a bread machine on the dough cycle, or using a stand mixer with a dough hook. Continue kneading until the dough transforms into a smooth, shiny, and elastic ball. It should spring back when lightly poked. If it’s too sticky, add a tiny bit more flour; if too dry, a few drops of water.

• First rise: Lightly grease a clean bowl with a touch of olive oil, place the dough inside, and turn it once to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 2 hours, or until it has noticeably expanded and looks puffy. The exact time will depend on the temperature of your kitchen.

Assembling Your Pizza Braid: Gathering the Flavors

With your dough perfectly risen and ready, it’s time to gather the vibrant ingredients that will make your pizza braid truly spectacular. The combination of rich marinara, two types of cheese, savory mushrooms, and fresh basil creates a harmonious flavor profile that is both comforting and exciting. Remember, quality ingredients always shine through!

• Marinara Sauce: A good quality marinara or your favorite tomato sauce is key. Using a jarred sauce is perfectly acceptable and convenient, saving you precious prep time. Look for one with a robust, balanced flavor.
• Shredded Mozzarella Cheese: Mozzarella provides that classic pizza stretch and creamy texture. Whether you shred your own or use pre-shredded, both will melt beautifully to create a satisfyingly gooey interior.
• Shredded Parmesan Cheese: Adding Parmesan introduces a sharp, salty, and nutty depth of flavor. While pre-shredded is fine, if you have a block of aged Parmigiano Reggiano, take the extra moment to grate some; its superior flavor and texture will truly elevate the braid.
• Sliced Sautéed Mushrooms: Cremini (baby-portobello) mushrooms are my top recommendation here. Sautéed in olive oil, they develop a rich, meaty texture and a smoky, earthy flavor that stands out. If you prefer a milder taste, white button mushrooms are a great alternative. Ensure they are well-sautéed to remove excess moisture, preventing a soggy braid.
• Fresh Basil Leaves: The vibrant, sweet, and slightly peppery flavor of fresh basil is irreplaceable. It brightens the entire dish, providing a delightful aromatic contrast to the rich cheese and savory mushrooms. If absolutely necessary, you can substitute with dried basil, but use only one-third of the amount, as its flavor is much more concentrated.

Feel free to customize this recipe by incorporating your family’s favorite pizza toppings! Just be mindful not to overload the braid with too many fillings. Excessive filling can prevent the dough from baking properly and may cause it to burst open. A balanced amount ensures a perfectly cooked and delicious result.

Forming the Pizza Braid: A Step-by-Step Guide

The visual appeal of the pizza braid is as delightful as its taste. The braiding technique might seem intricate, but it’s quite simple to master with a few careful steps. Preparing the dough and arranging the filling correctly ensures a beautiful and evenly baked loaf.

• Prepare your workspace: Gently deflate the risen dough and transfer it to a large sheet of parchment paper. Roll the dough out into a rectangle approximately 10 inches by 15 inches. Rolling on parchment paper is a clever trick that makes transferring the finished braid to the baking sheet incredibly easy, preventing sticking and mess.
• Mark the sections: Using the back of a knife or a ruler, lightly press two lines lengthwise down the dough without cutting through. This will divide the dough into three equal sections, guiding you for the filling and braiding.

• Add the filling: Leave about 3/4 inch of dough bare at both ends. Spread your marinara sauce evenly down the center section of the dough. Then, generously layer with the shredded mozzarella, Parmesan, sautéed mushroom slices, and finally, the fresh basil. Once all the filling is in place, gently fold the short ends of the dough over the filling to create sealed edges. This prevents the filling from spilling out during baking and braiding.

• Cut the strips: To form the braid, use a sharp knife or pizza cutter to cut 1-inch wide crosswise strips down the length of the two outside sections of dough. It’s important to make sure you have an equal number of strips on each side for a symmetrical braid.

• Form the braid: Starting from the top left, lift the first dough strip and gently bring it across the filling diagonally, tucking it slightly under the opposite side of the central filling. Repeat this action with the top dough strip from the right side, crisscrossing it over the first strip. Continue this pattern down the entire length of the braid, alternating strips from left to right, gently pulling and overlapping them to enclose the filling and form a visually appealing braided loaf. Ensure the ends are securely sealed.

• Second rise: Carefully transfer the braided loaf, still on its parchment paper, to a large baking sheet. Cover it loosely with plastic wrap or a clean kitchen towel and allow it to rise again for 45 to 60 minutes, or until it looks noticeably puffy once more. This second rise contributes to a lighter, airier texture in the final product.
• Preheat oven: Towards the end of the rising time, preheat your oven to 350°F (175°C). This ensures the oven is at the correct temperature when your braid is ready to bake, promoting an even bake and golden crust.

Baking, Serving, and Storing Your Delicious Pizza Braid

The moment of truth arrives when your pizza braid emerges from the oven, golden and fragrant. Properly baking, cooling, and serving will maximize its deliciousness. And don’t worry about leftovers; this braid stores and reheats beautifully!

• Bake to golden perfection: Place the baking sheet with the pizza braid into your preheated oven. Bake for 25 to 30 minutes, or until the crust is a beautiful golden brown and the cheese is bubbly and melted. The aroma filling your kitchen will be incredible!
• Cool and serve: Once baked, remove the braid from the oven. Allow it to cool on the pan for a few minutes before slicing. This brief cooling period helps the cheese set slightly and prevents the filling from oozing out excessively when cut. For the ultimate enjoyment, serve your pizza braid while it’s still hot or warm, accompanied by a small bowl of extra marinara sauce for dipping. It pairs wonderfully with a simple green salad for a complete meal.

• Storage and reheating: Any leftover pizza braid should be stored, tightly wrapped in plastic or foil, in the refrigerator for 3 to 5 days. To reheat, place it back in an oven preheated to 350°F (175°C) for 5 to 10 minutes, or until the cheese is melted and the bread is warmed through. This method helps maintain its crispy crust. Alternatively, individual slices can be quickly reheated in a toaster oven.

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More Pizza-Inspired Snacks to Explore:

If you loved this pizza braid, you might enjoy exploring other delicious pizza-inspired recipes that are perfect for snacks, appetizers, or light meals. Each offers a unique take on classic flavors and bread creations:

• Scaccia Sicilian Pizza Bread: A delightful folded bread, similar to a pizza roll, layered with delicious fillings.
• Pissaladière with Anchovies, Tomatoes & Olives: A French-style pizza or tart, rich with caramelized onions and briny toppings.
• Pane Bianco: A gorgeous, braided bread filled with sun-dried tomatoes, basil, and cheese, resembling an elegant pizza bread.