Mushroom lemon pull-apart bread

This bread results from a few pizza dough balls from the freezer and some leftovers we found in the fridge. We made knots from the pizza dough, which we filled with fried mushrooms. Then we brushed them with butter, a lot of butter.

Sometimes you just want to cook something but don’t feel like shopping for it anymore. Then you see what you can find in the fridge. And there is always something we can do something with. We found some mushrooms and some fresh herbs.

With a few pizza dough balls from the freezer, this could be something nice. We are going to make a filling with the mushrooms, some thyme and lemon zest.

We throw all ingredients into a cast iron skillet and fry it. Season it with a little salt and pepper and then let it cool down. Because we let the pizza dough rise with the filling, it shouldn’t be warm.

We thawed the dough for 2 hours and rolled it to about 5 mm thickness. Then we cut this into strips of about 2 cm wide and 10 cm long.

Then we cover the strips with the mushrooms and tie a knot. You do this until all the strips are gone.

Grease an oven dish with butter and place the knots but don’t stack them. A single layer gives the best result. You don’t want them to close either. If you have knots left, fill another oven dish.

Close the oven dish with cling foil and leave it at room temperature for 3 hours. You could also put the dish in the fridge and let the knots rise overnight. This way, you can prepare everything upfront.

When the dough has risen, then this is the result. The knots have all become small balls, and the mushroom filling is all over and in the dough. You now place the dish in the grill to bake at an indirect temperature of approximately 200 to 220°C (392 to 428F).

After half an hour, place a pan with butter next to the oven dish to heat up. When the butter has melted, mix in some fresh herbs, lemon juice and garlic.

You use that to brush the bread with. Then you let it bake for another 15 minutes.

After 15 minutes you have a beautiful golden bread that you can pull apart. Delicious for a Sunday afternoon with a drink.


For the pizza dough

  • 300g flour
  • 5g sugar
  • 5g salt
  • 7g of dry yeast. Or 21 grams fresh.
  • 10g olive oil
  • 170g water

For the filling

  • 150 grams of mushrooms
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh thyme
  • 1 clove of garlic
  • zest of 1 lemon
  • salt and pepper

For the butter

  • 100 grams of butter
  • 1 clove of garlic
  • a handful of chopped fresh flat-leaf parsley
  • juice of half a lemon
  • pepper and salt


  1. Mix everything for the pizza dough and knead by hand for 15 minutes into a smooth dough. Let this prove covered for 2 hours.
  2. Finely chop the mushrooms, garlic and thyme. Put a little bit of olive oil in a pan and fry the mushrooms, garlic and thyme in it. Season with salt and pepper and then remove from heat. Grate the lemon zest to the white layer and sprinkle it over the mushrooms. Let this cool.
  3. Roll out the pizza dough to about 5 mm thick. Cut strips of 2 by 10 cm from this.
  4. Pour a tbsp olive oil over the cooled mushrooms and cover the strips of pizza dough with it. Then tie a knot in each strip.
  5. Grease an oven dish with butter and place a single layer of dough knots in it. Throw the leftover mushrooms over the knots. Close the oven dish with cling foil and let the dough rise at room temperature for 3 hours.
  6. Prepare a barbecue with an indirect temperature of about 200-220°C (392 to 428F). Place the oven dish on the grates and close the lid.
  7. Meanwhile, cut the parsley and a clove of garlic. Heat a pan next to the oven dish and let the butter melt in it. When the butter has melted, add the parsley, garlic and lemon juice. Also, add a little salt and pepper.
  8. After half an hour, cover the bread with the melted butter and let it bake for another 15 minutes.

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