|Plain flour||2 Cup (32 tbs)|
|Dried yeast||7 Gram (1 sachet)|
|Warm water||3⁄4 Cup (12 tbs)|
|Mozzarella cheese slice||4|
|Salami slice||15 (soft)|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Sliced red pepper||320 Gram (1 jar)|
|Pepperoni||125 Gram (in a piece)|
Dough: Make well in sifted flour, stir in combined yeast, sugar and water, mix to a firm dough, knead for about 5 minutes on floured surface until smooth and elastic.
Using 3/4 of the dough, roll out to a rectangle large enough to line a greased loaf tin (base measures 9cm x 22cm), leave 2cm of dough over edge.
Filling: Place a layer of mozzarella evenly over dough, top with rolled up soft salami.
Pour over combined tomato sauce and oregano.
Break broccoli into small flowerets, drop into pan of boiling water, boil 1 minute, refresh under cold water.
Arrange broccoli over tomato sauce, top evenly with beaten egg.
Drain peppers well, place over broccoli.
Remove skin from pepperoni, slice very thinly, arrange neatly over red peppers.
Cut olives in half lengthways, place in a row down centre of the loaf.
Roll out remaining pizza dough large enough to cover top of loaf, place on top, join edges with a little water, pinch together.
Decorate top with scraps of dough, cut a few slits to allow steam to escape.
Bake in moderately hot oven 40 minutes.
Remove from tin, place onto an oven tray, bake further 10 minutes to brown sides.
Cover top with aluminium foil if it is getting too brown.
Allow to become cold before cutting.