Pasta, Pizza&Sandwich

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PIZZA

Pizza rolls with basil, sundried tomatoes and garlic butter

Prep time

30 mins

Cook time

30 mins

Total time

1 hour

 

Allow 1-2 hours rising time for the dough.

Author: Alida Ryder

Recipe type: Lunch, Vegetarian, Snack, Lunch box

Serves: 12 rolls

Ingredients

for the dough

• 250ml (1 cup) full cream milk, warmed
• 10g (2 teaspoon) instant yeast
• 1 teaspoon sugar
• 2 eggs
• 500g (4 cups) white bread (strong) flour
• 1.5 teaspoons salt

for the filling

• 1 cup sundried tomatoes in oil, drained and finely chopped
• 2 cups grated mozzarella cheese
• large handful fresh basil, torn
• salt & pepper

for the garlic butter

• 100g butter
• 3 garlic cloves, crushed
• squeeze of fresh lemon juice

Instructions

1. Combine the warmed milk, yeast and sugar in the bowl of a freestanding mixer and allow to stand for 5 minutes.
2. Whisk in the eggs then with the mixer running, add the flour and salt and allow to mix for 5 minutes until well combined.
3. Remove from the bowl and turn out onto a floured surface.
4. Knead the dough for 5-10 minutes until you have a sticky, elastic dough.
5. Place in an oiled bowl and cover with cling wrap. Allow to rise for 1-2 hours until the dough has doubled in volume.
6. Line an oven proof casserole dish with baking paper.
7. When the dough has risen, roll it out on a floured surface then sprinkle over the sundried tomatoes, cheese and basil. Season to taste then roll up, lengthwise.
8. With a serrated knife, slice the roll into rolls around 3cm wide. Place the rolls in the prepared casserole dish and allow to rise for 30 minutes while the oven pre-heats to 180°c.
9. Bake the rolls for 20-25 minutes until they are golden brown and cooked through.
10. In the meanwhile, melt the butter in a small saucepan/pan with the garlic and lemon juice.
11. When the rolls are cooked, remove them from the oven and brush with the garlic butter.
12. Allow to cool slightly then serve.

Ingredients

Pizza Dough (yields enough for 2 13-inch pizzas)
• 2 1/4 tsp active dry yeast
• 2 tsp granulated sugar
• 1 1/2 cups warm water, 110 degrees, divided
• 3 Tbsp olive oil, plus more for brushing
• 1 1/2 tsp salt
• 1 tsp white vinegar
• 3 1/2 - 4 cups bread flour
Pizza Sauce (yields enough for 3 large pizzas)
• 2 (8 oz) cans tomato sauce
• 1/4 cup tomato paste
• 1 1/2 Tbsp extra virgin olive oil
• 1 1/2 tsp honey
• 2 tsp chopped fresh oregano
• 2 tsp chopped fresh basil
• 1/4 tsp dried thyme (or 3/4 tsp fresh)
• 1 clove garlic, finely minced
• Salt and freshly ground black pepper, to taste
Topping (yields enough for 1 13-inch pizza)
• 1 Tbsp olive oil
• 1 clove garlic, finely minced
• 2 cups shredded mozzarella cheese (8 oz)
• 1/4 cup finely shredded parmesan cheese (1 oz)
• 20 slices pepperoni (I recommend turkey, it's just as good as the regular)
• 2 Tbsp fresh oregano (chopped if using larger leaves)
• Red pepper flakes, for serving (optional)

Directions

• For the pizza dough:
• In the bowl of an electric stand mixer, combine yeast, 2 tsp sugar and 1/2 cup warm water and whisk until yeast has dissolved. Allow to rest 5 minutes. Add in remaining 1 cup warm water, olive oil, salt and vinegar. Fit mixer with whisk attachment, set on low speed and slowly add in 1 3/4 cups of the flour and mix until combined. Switch to a dough hook and slowly add in remaining 1 3/4 cups flour, then knead mixture on medium-low speed about 5 - 7 minutes, adding in up to an additional 1/2 cup flour as needed, until dough is smooth and elastic (dough should be slightly sticky but should not stick to a clean fingertip). Cover bowl with plastic wrap and allow to rest in a warm place until doubled, about 1 1/2 hours.
• For the pizza sauce:
• Combine all ingredients in a bowl. Preferably let rest 30 minutes (while dough is rising) to allow flavors to meld.
• To assemble pizza:
• Place a pizza stone in oven and preheat oven to 450 degrees. While oven preheats assemble pizza. Punch down pizza dough (divide into two equal 16 oz portions, freeze one in a resealable bag for a later use or make 2 pizzas right away). Place a sheet of parchment paper over a pizza peel, then lightly dust parchment paper with flour. Pat/roll and stretch dough on pizza peel to a 13-inch round, while creating a rim along edge of dough. Using a fork (without piercing all the way through) pierce dough many times over surface. In a small bowl stir together 1 Tbsp olive oil with 1 clove garlic and brush evenly over top and edges of pizza, then evenly spread about 2/3 cup of the pizza sauce over pizza (leaving rim uncoated). Top evenly with cheeses (again leaving rim uncoated) and pepperoni slices (if using turkey pepperoni, I recommend adding halfway through baking). Carefully slide pizza (on parchment paper) to preheated pizza stone in oven and bake 12 - 15 minutes until crust is golden. Remove from oven, sprinkle top with oregano and optional red pepper flakes. Cut into slices and serve.
• Recipe Source: Cooking Classy