💡 Quick Highlights
- •The Dish: A savory stuffed pizza braid packed with ham, salami, bell peppers, and melted cheese, served with a creamy ajvar-feta dip.
- •Time Commitment: Super easy recipe with quick hands-on steps, plus standard rising and baking time.
- •How It’s Made: Mix the dough and filling effortlessly in your Thermomix®, then snip the roll with kitchen shears to form that gorgeous wheat-ear braid pattern.
This pizza braid isn’t just a total showstopper on the table—it’s also endlessly customizable! You can easily swap in whatever fillings you happen to be craving.
Whether you stick to classic ham and cheese, go veggie-heavy, or switch things up with tangy feta and olives, you really can’t go wrong.
In this simple recipe with clear, step-by-step instructions, I’ll show you just how easy it is to whip up this delicious Thermomix® pizza braid with minimal effort!
Why you’re going to love this recipe:
- It’s quick, easy, and completely beginner-friendly.
- Super versatile—you can easily customize it with your favorite toppings and fillings.
- The ultimate party snack that’s guaranteed to be a total crowd-pleaser.
- Perfect for a cozy, casual family weeknight dinner.
- A real showstopper on any party spread or potluck table.
- Tastes amazing warm or at room temperature.
- Endless filling possibilities, so you can make it your own every time.
- A fantastic go-to recipe for pretty much any occasion.
My Best Tips for Making This Recipe
Roll the dough out evenly so your fillings are nice and balanced throughout.
Cut slanting diagonal strips along the sides of the dough to easily create that gorgeous braided look.
Brush the dough with an egg wash or a little milk for that perfect, shiny golden-brown crust.
Let the pizza braid cool for just a few minutes before slicing into it so the filling doesn’t slide right out.
This pizza braid is definitely at its absolute best fresh out of the oven, but leftovers are super tasty cold, too!
Can You Make This Ahead and Store Leftovers?
You can prep the dough the day before and let it rest in the fridge overnight. Then, just bake your pizza braid the day you plan to serve it according to the recipe instructions!
Got leftovers? You can also freeze the pizza braid once it has cooled completely. Just thaw it in the fridge overnight and pop it in the oven at 350°F until warmed through.
Fun Variations & Mix-Ins
Feel free to get creative and customize this pizza braid however you like! Experiment with different fillings, doughs, and shapes to find your family’s favorite version.
Fillings:
- Classic: Ham, cheese, and diced bell peppers
- Loaded Veggie: Broccoli, zucchini, mushrooms, and crumbled feta
- Vegan: Dairy-free cheese, sunflower seeds, sliced olives, and spinach
- Mediterranean Twist: Feta, kalamata olives, sun-dried tomatoes, and fresh basil
- Sweet Dessert Option: Nutella, sliced bananas, and fresh strawberries
Dough Options:
- Whole Wheat: Swap out the all-purpose flour for whole wheat flour.
- Spelt Dough: Use spelt flour in place of white flour.
- Gluten-Free: Sub in your favorite 1-to-1 gluten-free baking flour blend.
- Herb-Infused: Knead dried herbs like oregano, thyme, or rosemary directly into the dough.
Shapes & Styles:
- Classic Braid: Braid the dough strips for that gorgeous bakery-style look.
- Loaf or Stuffed Baguette: Roll the dough into a log and make diagonal slashes across the top.
- Pinwheels: Roll up the filled dough into a log and slice into bite-sized pinwheel rolls.
- Heart Shape: Shape the dough into a heart for a fun night in!
What to Serve with a Pizza Braid
Side Salad: A simple green garden salad tossed with a light vinaigrette balances out the warm, cheesy braid perfectly.
Fresh Veggies: Pair this pizza braid with a side of fresh, crunchy veggies like sliced cucumbers, red bell peppers, or juicy tomatoes.
Dips: This pizza braid goes so well with all kinds of dips—try it with our creamy Ajvar-Feta Dip, a savory herb dip, or some tangy tzatziki!
What You’ll Need for the Pizza Braid
For the Yeast Dough:
- 160 g milk
- ½ cube fresh yeast (or 2 ¼ tsp active dry yeast)
- ½ tsp sugar
- 300 g all-purpose flour
- 30 g oil
- 1 tsp salt
For the Filling:
- 100 g deli ham, diced
- 100 g sliced salami
- 1 red bell pepper
- 100 g Gouda cheese (block)
- 80 g sun-dried tomatoes
- 1 tsp Italian seasoning
- ½ tsp salt
For Brushing & Topping:
- Milk (for brushing)
- Sesame seeds
- Italian seasoning
For the Ajvar-Feta Dip:
- 100 g mild Ajvar (red pepper spread)
- 80 g feta cheese
- 80 g cream cheese
- 60 g crème fraîche (or sour cream)
- Salt, to taste
How to Make a Pizza Braid
Instructions:
To make the dough, add the milk, yeast, and sugar to the mixing bowl and warm for 2 min / 37°C (98°F) / speed 2.
Add the flour, oil, and salt. Knead for 4 min / Dough Mode until a soft dough forms.
Transfer the dough to a bowl, cover, and let it rise in a warm spot for 45 minutes.
Meanwhile, go ahead and prepare your filling.
To start, wash, seed, and roughly chop the bell pepper. Roughly chop the salami, cooked ham, and sun-dried tomatoes, and cube the cheese.
Add all the filling ingredients to the mixing bowl and chop for 5 sec / speed 6.
Scrape down the sides of the bowl with the spatula and repeat.
Once the dough has rested, roll it out into a rectangle, about 16 x 8 inches (40 x 20 cm).
Spread the filling evenly over the dough, leaving about a ½-inch border around the edges.
Starting from the long side, roll the dough up tightly into a log, then place it seam-side down on a baking sheet lined with parchment paper.
Using kitchen shears, make diagonal cuts along the top of the dough roll at a 45° angle, spacing them about 1½ inches apart.
Next, gently pull and fan out the cut pieces, alternating left and right, to create a wheat-ear pattern.
Brush the top lightly with milk and sprinkle with sesame seeds and herbs.
Let it rise for another 15 minutes. Meanwhile, preheat your oven to 400°F (200 °C) conventional heat.
Bake on the lower rack for 25–30 minutes. If the pizza braid is browning too quickly, cover it loosely with a piece of parchment paper and keep baking.
This pizza braid is fantastic served warm or at room temperature—and trust me, the dip takes it over the top!
For the dip, add the ajvar, feta, cream cheese, and crème fraîche to the mixing bowl and blend for 10 sec / speed 6 until smooth and creamy.
Scrape down the sides of the bowl, season with salt, garlic powder, and red pepper flakes to taste, and blend once more.
Enjoy!
I hope you have so much fun making this!
If you loved this Pizza Braid, you might also want to try my delicious Herb Pull-Apart Bread 🙂
Happy cooking,
Christoph
Braided Pizza (Pizza Wheat Stalk)
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Zutaten
Yeast Dough:
- 160 g Milk
- ½ Fresh yeast cake
- ½ tsp Sugar
- 300 g All-purpose flour
- 30 g Oil
- 1 tsp Salt
Filling:
- 100 g Deli ham
- 100 g Sliced salami
- 1 Red bell pepper
- 100 g Gouda cheese block
- 80 g Sun-dried tomatoes
- 1 tsp Italian seasoning
- ½ tsp Salt
For Brushing:
- Milk
- Sesame seeds
- Italian seasoning
Ajvar Feta Dip:
- 100 g Ajvar mild
- 80 g Feta cheese
- 80 g Cream cheese
- 60 g Crème fraîche
- Salt
- Garlic powder
- Red pepper flakes
Zubereitung
- 160 g Milk, ½ Fresh yeast cake, ½ tsp SugarFor the dough, add the milk, yeast, and sugar to the mixing bowl and warm for 2 min / 37 °C / speed 2.
- 300 g All-purpose flour, 30 g Oil, 1 tsp SaltAdd the flour, oil, and salt. Knead for 4 min / Dough mode until a smooth dough forms.
- Transfer the dough to a bowl and let it rise in a warm place for 45 minutes.
- In the meantime, prepare the filling.
- 100 g Deli ham, 100 g Sliced salami, 1 Red bell pepper, 100 g Gouda cheese, 80 g Sun-dried tomatoes, Italian seasoning, ½ tsp SaltWash, core, and roughly chop the bell pepper. Roughly chop the salami, cooked ham, and sun-dried tomatoes, and cube the cheese. Add all filling ingredients to the mixing bowl and chop for 5 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Once risen, roll out the dough into a rectangle about 40 x 20 cm.
- Spread the filling evenly over the dough, leaving a 1 cm border around the edges.
- Roll the dough up tightly starting from the long side, then place it seam-side down on a baking sheet lined with parchment paper.
- Using kitchen shears, make diagonal cuts at a 45° angle along the top of the dough roll, leaving about 3-4 cm between each cut.
- Gently pull and alternate the cut sections to the right and left to make it resemble a stalk of wheat.
- Milk, Sesame seeds, 1 tsp Italian seasoningBrush with milk and sprinkle generously with sesame seeds and Italian seasoning.
- Let it rise for another 15 minutes while preheating your oven to 200 °C (conventional / top-bottom heat).
- Bake on the lower rack for 25-30 minutes. If the braid gets too dark toward the end, loosely tent it with a piece of parchment paper and continue baking.
- This pizza braid is delicious served warm or cold, and it pairs amazingly well with the dip!
- 100 g Ajvar, 80 g Feta cheese, 80 g Cream cheese, 60 g Crème fraîcheFor the dip, place the ajvar, feta, cream cheese, and crème fraîche into the mixing bowl and blend for 10 sec / speed 6 until smooth and creamy.
- Salt, Garlic powder, Red pepper flakesScrape down the sides of the bowl, season to taste with salt, garlic powder, and red pepper flakes, and blend once more.
Braided Pizza (Pizza Wheat Stalk)
Click stars to rate now
Zutaten
Yeast Dough:
- 160 g Milk
- ½ Fresh yeast cake
- ½ tsp Sugar
- 300 g All-purpose flour
- 30 g Oil
- 1 tsp Salt
Filling:
- 100 g Deli ham
- 100 g Sliced salami
- 1 Red bell pepper
- 100 g Gouda cheese block
- 80 g Sun-dried tomatoes
- 1 tsp Italian seasoning
- ½ tsp Salt
For Brushing:
- Milk
- Sesame seeds
- Italian seasoning
Ajvar Feta Dip:
- 100 g Ajvar mild
- 80 g Feta cheese
- 80 g Cream cheese
- 60 g Crème fraîche
- Salt
- Garlic powder
- Red pepper flakes
Zubereitung
- 160 g Milk, ½ Fresh yeast cake, ½ tsp SugarFor the dough, add the milk, yeast, and sugar to the mixing bowl and warm for 2 min / 37 °C / speed 2.
- 300 g All-purpose flour, 30 g Oil, 1 tsp SaltAdd the flour, oil, and salt. Knead for 4 min / Dough mode until a smooth dough forms.
- Transfer the dough to a bowl and let it rise in a warm place for 45 minutes.
- In the meantime, prepare the filling.
- 100 g Deli ham, 100 g Sliced salami, 1 Red bell pepper, 100 g Gouda cheese, 80 g Sun-dried tomatoes, Italian seasoning, ½ tsp SaltWash, core, and roughly chop the bell pepper. Roughly chop the salami, cooked ham, and sun-dried tomatoes, and cube the cheese. Add all filling ingredients to the mixing bowl and chop for 5 sec / speed 6. Scrape down the sides with the spatula and repeat once more.
- Once risen, roll out the dough into a rectangle about 40 x 20 cm.
- Spread the filling evenly over the dough, leaving a 1 cm border around the edges.
- Roll the dough up tightly starting from the long side, then place it seam-side down on a baking sheet lined with parchment paper.
- Using kitchen shears, make diagonal cuts at a 45° angle along the top of the dough roll, leaving about 3-4 cm between each cut.
- Gently pull and alternate the cut sections to the right and left to make it resemble a stalk of wheat.
- Milk, Sesame seeds, 1 tsp Italian seasoningBrush with milk and sprinkle generously with sesame seeds and Italian seasoning.
- Let it rise for another 15 minutes while preheating your oven to 200 °C (conventional / top-bottom heat).
- Bake on the lower rack for 25-30 minutes. If the braid gets too dark toward the end, loosely tent it with a piece of parchment paper and continue baking.
- This pizza braid is delicious served warm or cold, and it pairs amazingly well with the dip!
- 100 g Ajvar, 80 g Feta cheese, 80 g Cream cheese, 60 g Crème fraîcheFor the dip, place the ajvar, feta, cream cheese, and crème fraîche into the mixing bowl and blend for 10 sec / speed 6 until smooth and creamy.
- Salt, Garlic powder, Red pepper flakesScrape down the sides of the bowl, season to taste with salt, garlic powder, and red pepper flakes, and blend once more.
