Pizza Rolls
| Prep-time | Bake-time | |
|---|---|---|
| 7 min | 30 min |
| Difficulty | |
|---|---|
| Servings | |
|---|---|
| 4 people |
INGREDIENTS
- For the dough
- 500gr Caputo flour for pizza
- 9 g Caputo dry yeast
- 250ml lukerwarm water
- 1 tsp sugar*
- 1 tsp salt
- 50ml sunflower oil*
- For the tomato sauce:
- 370g Pelargos
- 70 gr tomato paste
- 1/2 tsp sugar
- garlic & onion powder*
- oregano
- salt & pepper
- For the filling:
- 400gr Arla shredded mozzarella
- 1 packet of Salami Pepperoni Corte Buona
- To serve:
- 3-4 leaves of fresh basil
- tomato sauce
METHOD
1. In a large bowl, we add the lukewarm water, yeast, sugar, salt, and mix. Then, we add the sunflower oil and stir again.
2. We start adding the flour in batches, stirring continuously until it forms a dough. Then, we cover the dough with plastic wrap and let it rise for one hour.
3. We pour the grated tomato, tomato paste, garlic powder, onion powder, sugar, oregano, salt, and pepper into a small bowl and mix.
4. We oil our work surface, remove the dough from the bowl, and deflate it by kneading it with our hands.
5. We roll out the dough with a rolling pin into a square shape, trimming the edges if necessary to make it even.
6. We pour the sauce onto the dough and spread it over the entire surface, leaving a 1 cm border around the edges.
7.We sprinkle grated cheese over the entire surface and add the pepperoni slices on top, covering the whole surface again.
9. We bake in a preheated oven at 190°C (375°F) with the fan on for 15-20 minutes.
10. We sprinkle with fresh basil and serve them with tomato sauce.
Kali Orexi!
*this product is not available at foodhaus stores
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