Fold-up pizza

Recipe from: 5/26/1994
bake, recipes, pizza, pie

Ingredients 21
Servings
Time
  • 300
    g
    cake flour
  • 2
    ml
    salt
  • 5
    g
    instant yeast
  • 175
    ml
    lukewarm water
  • SAUCE
  • 2
    cloves garlic, crushed
  • olive oil
  • 410
    g
    tomato and onion mix
  • basil
  • salt and pepper
  • SALAMI FILLING
  • 200
    g
    smooth cottage cheese
  • 50
    g
    Parmesan cheese
  • 1
    egg, whisked
  • 50
    g
    salami slices, quartered
  • 100
    g
    mozzarella cheese, cubed
  • HAM AND MUSHROOM FILLING
  • 1
    clove garlic, crushed and sautéed
  • 1
    small onion, sautéed
  • 200
    g
    fresh button mushrooms, sliced
  • 200
    g
    ham, diced
 

Method

 

Preheat the oven to 190 ºC (375 ºF).

Grease 2 baking trays. Combine the cake flour, salt and instant yeast. Add enough lukewarm water to form a stiff dough. Knead for about 10 minutes until the dough is smooth and elastic. Leave for 10 minutes in a warm place.

Halve the dough and roll each half into a circle about 30 cm in diameter and about 5 mm thick. Place a dough circle on each baking tray.

SAUCE Sauté the garlic cloves in a little olive oil till glossy. Add the tomato and onion mix and simmer till the sauce thickens. Season with basil, and salt and pepper to taste. Spread both dough circles with the sauce, leaving a 1 cm rim around the edge.

SALAMI FILLING Mix the cottage cheese, Parmesan cheese and egg together and spread over half of 1 of the dough circles. Arrange the salami slices and diced mozzarella cheese on top.

Brush the rim of the dough circle with water and fold over. Press the edges of the folded pizza together and brush the dough with olive oil, if desired. Leave in a warm place for about 30 minutes. Bake for about 30 minutes or until the dough is done and pale brown on top.

HAM AND MUSHROOM FILLING Mix all the ingredients together. Spoon the filling on half of the remaining dough circle. Proceed as with the salami filling.

 

Read more on: bake  |  pie  |  pizza  |  recipes
 

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