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For Sponge

  • Bread Flour 95.0 g
  • Cake Flour 70.0 g
  • Dry Yeast 1.5 tbsp
  • Sugar 20.0 g
  • Plain Water 180.0 g

For Dough and Stuffing

Looking for a tantalizing addition to your bakery menu? Try this Seafood Pizza Bread recipe that is the perfect cross between pizza and artisan bread.



  1. For Sponge

    • Sift bread flour and cake flour together into a mixing bowl. Add yeast and stir to combine. Set aside.
    • Mix sugar with plain water, stir to dissolve and pour into the first mixture. Stir the mixture to combine. Cover and let rise double its size.
  2. For Dough and Stuffing

    • Sift bread flour, cake flour, bread improver and vanilla into a mixing bowl. Add yeast and stir to combine. Put into a food processor.
    • In a separate bowl, mix egg, egg yolks, sugar, salt, unsweetened condensed milk and ice-cold water together. Stir to dissolve and mix well. Pour the egg mixture into the food processor. Attached with dough hook and process at medium speed until dough formed.
    • Add sponge into the processor and process until just combined. Add butter and BEST FOODS Butter Flavoured Margarine and process until smooth and elastic. Form into a ball. Put in a bowl and cover. Let rest for 5–10 minutes.
    • Divide dough into 250 grams balls. Knead the dough into a small ball. Roll out the ball into a flat disc and thin by the edge. Place mozzarella by the edge and fold to seal the edge. Spread KNORR SELECTIONS Ready-to-Use Rich Pizza Sauce all over to the dough and place cooked shrimps, cuttlefish, crab stick, bell peppers and champignon. Let rest to rise. Pipe BEST FOODS SE Bakery Mayonnaise over and top with mozzarella, oregano. Brush the edge with milk.
    • Bake in preheated oven at 180°C for 30 minutes or golden and crispy. Remove from oven and transfer to cooling rack. Serve.

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