Rolled-up pizza

See the recipe by Teresa Mosca

Blog: Nella Cucina di Teresa

Molino Soncini Cesare Green Line Pizza flour450g, plus another 30g if necessary
sunflower seed oil4 tablespoons
saltas needed

Ingredients for the filling/topping

4 teaspoons of caper pate, 6 dry tomatoes, 15 pitted black olives, 1 sachet of beer yeast, oregano as needed


In a deep pot, melt the yeast in the tepid water, then add the flour and start to work together; now add the oil and salt, and continue to work it until you have a smooth and very soft dough. Add the extra flour if needed. Cut a cross into the surface of the dough, and leave to rise for at least two hours. After this time, it will have doubled in volume: squeeze the air out of it, and roll it out into a 3-4mm deep rectangle. Cover with the sliced tomatoes and olives.
Form the dough into a roll, starting from the longest side, creating a sausage shape. Turn it over so that the fold is underneath, and place it in a baking tray lined with oven-proof paper. Brush with oil, and scatter some oregano on top if you like. Leave to rise for another hour, or until it has doubled again in volume (whichever is sooner). Bake in a pre-heated oven at 180°C for 30 minutes. Once cooked, leave to cool slightly, and then enjoy!


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