Sprinkle the yeast over the water and let it sit for about 5 minutes, or until you see it foam and bubble slightly.
Add the olive oil and mix well. Combine the flour, salt, rosemary, oregano, chili flake, garlic, and grated Cheddar and blend well.
Using a food processor, stand mixer, or wooden spoon, slowly incorporate the liquid into the dry ingredients until a dough forms. If using an electric mixer, knead the dough for 7 minutes. If kneading by hand, do so for 15 minutes until the dough is elastic and pliable.
Place the dough into an oiled bowl and cover with plastic wrap or a clean towel. Let the dough rise in a warm place until it has doubled in size. Punch the dough down and shape it into a rectangle. Roll the rectangle tightly into a log, squeezing out any air pockets as you go.
Lightly grease your chicken roaster dish and place the dough in the dish around the center cup.
Pinch the ends together so that the dough looks like a doughnut. Allow it to rise for a second time while covered with plastic wrap or a clean towel.
Preheat the oven to 375ºF.
When the dough has risen again, brush the top lightly with the beaten egg and sprinkle with salt and parmesan cheese. Bake for 25 – 35 minutes, or until nicely browned on top. If the top is browning too quickly, tent loosely with foil.
As soon as the bread is cool enough to handle, remove it from the dish and let it cool on a rack.
To serve, slice the bread into pieces and return it to the dish. Place your favorite tomato sauce in the center of the dish and heat in the oven for 10 minutes at 350ºF.
Serve together, with tomato sauce as a dip for the pizza bread.
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