Easy Pizza Rolls from Scratch

These pizza rolls are surprisingly easy to be prepared, but you need to start about 3 hours in advance as the dough need some time for rising. If you do not have time, skip the homemade pizza dough and try with a good quality store bough pizza dough.

The proposed filling is very simple, but you any other ingredients you like on pizzas.

• Servings: 24 pieces
• Time: 3h
• Difficulty: easy
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Ingredients

Pizza Dough

• 500 g flour
• 300 ml water, lukewarm (about 30°C)
• 1 teaspoon dry active yeast
• 1 teaspoon salt
• 4-5 tablespoons olive oil (or as needed), this for the dough and for rolling

Filling

• 1 tin chopped tomatoes (pelati), drained
• 1 tablespoon tomatoes concentrate paste
• 1 tablespoon pesto
• ½ teaspoon oregano, dried (quantity to taste)
• Salt and pepper to taste
• 250 g shredded mozzarella cheese (store bought)
• 2 tablespoons grated parmesan cheese
• Additional ingredients to taste: dried onions, olives, capers….

Preparation

1. Dissolve the yeast in about 100 ml water and 50 g of flour. Wait until yeast is active and foamy.
2. Now all the remaining flour, water and salt. Mix well and set aside for about 20-30 minutes.
3. In the meantime place drain the tomatoes over a sieve in order to eliminate excessive water.
4. Stretch and fold about 5 times or until dough becomes elastic and smooth. For this step I add about 1 tablespoon of oil on the sides of the bowl. Cover and set aside until doubled.
5. Roll out the dough on a well-floured surface to the size of about 40 X 60 cm.
6. Combine the drained tomatoes with the tomatoes paste, the pesto, the oregano and adjust to taste with salt and pepper.
7. Spread the tomatoes mixture over the dough letting about 3 cm of the long side free (you will need the border to close the roll). Sprinkle mozzarella and parmesan. Top the cheese with additional ingredients to taste.
8. Start rolling the dough from the long side to a tight log. Seal the end by pinching the dough free of filling.
9. Spread about 3 tablespoons of olive oil over the log and coat it well with your hands or a baker’s brush.
10. Using a super sharp knife slice the pizza dough log into equal rolls, placing them onto baking tray lined with parchment paper.  For this step I made 24 pieces for 4 x 6 rolls in my baking tray. We prefer to bake these on a tray quite near to each other so that while rising they will fill the tray completely; the oil will make the step of separating them super easy.
11. Brush the top rolls with little olive oil.
12. Let the rolls rise for about 1 hour or until you see the dough is filling the gaps of the tray between the single rolls before baking.
13. Preheat the oven to 200°C.
14. Important: just before baking splash about 1/2 cup of water into the oven (if not possible place a flat bowl with boiling water into the oven)  in order to increase the humidity. Place immediately the tray into the oven and bake for about 25 minutes or until the dough appears golden.
15. Remove from the oven and cool the rolls for 10 to 15 minutes before serving or let cool down partially, cover with parchment foil and serve when desired.  We love them lukewarm.
16. Store any leftovers in airtight containers in the refrigerator for up to 5 days and kept frozen for up to three months.

Autor: https://artandkitchen.wordpress.com/  

Bread Pizza

Never throw your stale bread away! You can make breadcrumbs, bread pudding, meatballs, and French toasts, and, and, and! Did you know you could also prepare a wonderful pizza? Once again, this is great opportunity to make your family happy with this great meal and at the same time, your stale bread will be gone very quickly!  

• Servings: 2
• Time: 20 minutes preparation and 25 minutes cooking time
• Difficulty: easy
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Ingredients:

• 250 g stale bread, sliced into 1 cm thick slices (quantity may be changed upon your needs)
• 1- 1 1/2 cups béchamel sauce
• 1 cup tomatoes sauce (for example marinara sauce), not to liquid
• 1 tablespoon dried fried onions, optional
• Chopped basil, to taste and optional
• Oregano, to taste
• Topping to taste as capers, olives, anchovies, halved cherry tomatoes
• 150 g mozzarella sliced
• Olive oil
• Pepper to taste
• Fresh basil, oregano, marjoram or thyme leaves, optional

Preparation:

1. Preheat the oven to 220°C
2. Coat your baking dish (about 32 cm wide) with little olive oil and arrange bread slices in order to cover the bottom
3. Spread béchamel sauce over the bread
4. Combine your tomatoes sauce with dried onions, chopped basil and oregano. Spoon this mixture over the béchamel
5. Top the pizza with ingredients of your choice
6. Add mozzarella and drizzle with olive oil
7. Bake for about 25 minutes at 220°C until the mozzarella begins to take a golden brown color
8. Remove from the oven add some pepper and the fresh herbs
9. Serve immediately and enjoy

Autor: https://artandkitchen.wordpress.com/

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Pide with Ground Meat and Herbs – Turkish Pizza

After the feta filling variation I will give you now one ground meat recipe and add some suggestions for variations.

I prepared these pide in different ways, sometimes cooking the meat in advance and sometimes not.

The first time I made this I cooked the meat and used mint, but then I tried other versions without cooking the meat in advance (simply adding them to the fresh made tomatoes sauce) and topped with cilantro. A few dots of cream cheese make these pide even more delicious and juicy.

For a very quick version I suggest to use ready-made pizza dough and for the filling combining the very finely chopped ingredients but taking case to use good quality finely chopped tomatoes (as San Marzano, in any case no “watery” tomatoes) and perhaps add some red pepper paste if you have this on hand. Don’t forget to top this with fresh herbs!

• Servings: 3-6
• Time: 3 hrs
• Difficulty: medium
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Autor: https://artandkitchen.wordpress.com

You need

Dough:

• 100 g sourdough starter (or 45 g flour + 5 g instant yeast + 50 ml water)
• 120 ml water
• 250 g flour
• 2 teaspoon salt
• 2 tablespoons olive oil
• Additional flour for the working surface

Topping

• 10 ounces ground beef or 10 ounces ground lamb
• 2 medium onions, chopped
• 4 garlic cloves, chopped
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• salt and pepper to taste
• 1 cup chopped tomatoes
• 1/4 cup fresh curly-leaf parsley, chopped
• 2 tablespoons fresh mint or coriander, chopped
• lemon juice (optional)
• 1 tablespoon fresh mint or coriander, chopped, for final topping

Procedure

1. Combine all the ingredients for the dough and knead on a floured working surface for about 10 minutes. Add more flour if necessary.
2. Let rise until doubled for more or less two hours. The time depends form the temperature and from the sourdough starter or yeast kind.
3. In the meantime prepare the filling: In a large skillet heat the oil and add chopped onions along with chopped garlic. When onions are translucent add ground meat, spices, salt and pepper. Sauté for 5 minutes until meat is through. Add tomatoes and cook shortly until water is absorbed. Remove from heat and keep aside. When it is cooled add parsley and 2 tablespoon of fresh mint.
4. Another variation (instead of step 3): Fry garlic and onion, add tomatoes and fry until liquid is adsorbed, place in a bowl and add meat, spices, herbs as well as salt and pepper to taste.
5. Take the dough and form 6 balls. Coat with oil and let rest for about 30 minutes.
6. Roll out and fill the pide to ovals (more or less 30 cm by 15 cm) one by one. Best roll out on a floured working surface and place on the baking try. Fill directly on the tray I placed 2 pide on each tray.
7. For filling: Place 1/6 of the meat filling down the center of the dough leaving 3 cm free. Top each pide with the reserved herbs.
8. Now fold the long side of the dough border over the filling. Use your fingers to pinch the dough together at the end.
9. For soft pides cover trays loosely with a clean tea towel and set aside for 30 minutes to prove. If you prefer crispy ones skip the bake immediately.
10. Preheat the oven to 250°C for crispy pides and 180°C for soft ones.
11. Bake for about 15 minutes at 250°C or 20-25 minutes at 180°C until the borders are browned and the bottom of the pide is well done.
12. Take it out, and if desired drizzle with lemon juice.
13. Top with remaining chopped fresh mint and serve.
14. Note: to the filling you can add chopped bell peppers. You can also top the filling with grated cheese.
15. Serve immediately and enjoy!

 

 

Pizza with Chanterelles and Pizza with Grilled Veggies

My family loves pizza, my friends love pizza my colleagues as well; nobody I know is not tempted by this delicious Italian creation or variation on topped flatbreads.

Yesterday I’ve been asked to prepare one, “you have your starter” was the comment. It’s true, since I have my sourdough starter (or better starters as I have different ones) my bread turned better and better.  Mostly without recipe I played with the dough and made bread, different shapes, different hydrations and I’m really addict to this now. To simply the recipe I will give you the instruction for a conventional yeast pizza dough and my favorite sourdough starter.

Actually in my fridge I haven fresh chanterelles, they will be THE pizza topping for two of the pizzas. For the other two pizzas I opted for fresh grilled veggies, they were very yummy as well!

I used a baking stone for the oven and cooked the pizzas one by one while eating/sharing the first one. I rolled out the pizza and topped it just before baking it!

If you don’t have it you can place them on baking paper and transfer this to the hot baking tray into the oven. The easiest way is to roll out the dough, place it on the baking try, top it and place in the oven; however I got the best results on the stone or on the hot tray.

• Servings: 4
• Time: about 1 hr + rising time
• Difficulty: medium
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Autor: https://artandkitchen.wordpress.com/

Pizza dough for 4 pizzas:

• 200 g 100% hydrated starter (it contains 100 ml water and 100 g flour), alternative: combine 100 g water 100 g flour and 1/2 teaspoon yeast and let rise until doubled before the next step.
• 200 ml lukewarm water
• 200 g flour for first rising
• 180 g flour for second rising
• 2 teaspoons salt
• 2 tablespoons olive oil

Chanterelles topping for two pizzas:

• 1 tablespoon olive oil
• 1 scallion or one red onion, thinly sliced
• 200 g chanterelles
• 1 thyme spring
• Salt and pepper, to taste
• 150 g mozzarella
• 2 pinch (one for each pizza) dried oregano, optional
• 10 cherry tomatoes or 5 small tomatoes cut in two pieces
• 2 tablespoons olive oil (one for each pizza)
• 1 small bunch arugula and or grilled bacon/ham
• Salt and pepper to taste

Veggies topping for two pizzas:

• 1 eggplant
• 1 teaspoon salt
• 1 tablespoons olive oil¨
• 1 teaspoon garlic powder
• 2 medium tomatoes
• 2 peperoncini, Italian chilis
• 150 g mozzarella
• Oregano
• 2 tablespoons olive oil
• Salt and pepper to taste

Procedure:

Pizza dough:

1. Prepare your starter as usual or combine 100 ml water with 100 g flour and 1/2 teaspoon yeast and let rise until doubled.
2. Place the starter in a big bowl and add 200 ml water and 200 g flour. Stir well, cover loosely and let rise until doubled.
3. Add 200 g flour, salt and olive oil and knead until the dough will incorporate all the flour and it is assembled, form a ball, dust with flour, cover and let rest for 15 minutes.
4. Knead for other 15 seconds, form a ball, dust with flour, cover and let rest for 15 minutes. Repeat this procedure 1 more time.
5. Divide dough into 4 balls, coat each of them with oil, cover and let rest to rise at least 2 hours. Best overnight in the fridge and 1 hour at room temperature. Now the dough is ready!
6. For the topping prepare all your ingredients first. Half an hour before baking place our baking stone (if you have one) in the oven to preheat at maximum temperature.

For the chanterelle pizza (divide topping over two pizzas):

1. Clean and cut in pieces the chanterelles.
2. Heat oil in a non-sticky skillet, fry scallion add mushrooms with thyme and fry for about 5 minutes. Set aside, remove thyme spring and adjust with salt and pepper.
3. Roll out the dough and top with 3 quarters of the mozzarella (let free 1-2 cm from the borders), arrange fried mushrooms on it, and add a pinch of oregano. Place tomatoes on it (not near the border). Top with the remaining quarter of cheese. Drizzle with 1 tablespoon olive oil.
4. I you want to use the bacon, fry the bacon while you prepare the chanterelles or place it in the oven to roast (don’t burn it!). Add the bacon to the pizza.
5. Shift the pizza into the oven and bake until golden brown.
6. Place on the plate and top with arugula.
7. Add pepper and salt if necessary

For the eggplant pizza (divide topping over two pizzas):

1. Cu the eggplant into 1/2 cm thick slices. Toss with 1 teaspoon salt and place over a colander for 30 minutes. (I made this while the dough was rising.
2. Wash and drain the slices and press out the exciding water.
3. Add oil and garlic powder and toss
4. Heat a grill non-sticky skillet and grill the slices on both sided.
5. Slice the tomatoes, halve lengthwise the peperoncini and remove the seed of the peperoncini.
6. When eggplants are ready grill tomatoes and peperoncini as well.
7. Roll out the dough and top with 3 quarters of the mozzarella (let free 1-2 cm from the borders), arrange the vegetables on it. Add oregano and little salt to taste (check the eggplants first, they may have still enough salt!). Top with the remaining quarter of cheese. Drizzle with 1 tablespoon olive oil.
8. Shift the pizza into the oven and bake until golden brown.
9. Place on the plate and add pepper and salt if necessary.