Pizza Swirls
Source of Recipe
www.familycalm.com
Recipe Introduction
Make a batch of these and shove them in the freezer. You can then pop them into lunch boxes in the morning and they'll be defrosted by lunch time.
List of Ingredients
1/4 cup warm water (body temperature)
1 1/4 cups room temperature water
1 envelope active dry yeast (2 1/4 teaspoons)
2 tablespoons olive oil plus extra for brushing dough
4 cups bread flour
1 1/2 teaspoons salt
Vegetable oil or spray for oiling bowl
1/2 cup tomato-based pasta sauce or tomato paste
200 g ham - shredded shaved or diced
1/3 cup mixed fresh herbs - oregano parsley, basil, thyme
4 cups grated cheese
Other diced vegetables ( bell peppers mushrooms, celery, grated zucchini, broccoli) Recipe
Place the 1/4 cup of warm water into a shallow bowl and sprinkle in yeast. Let stand until yeast dissolves and swells, about 5 minutes. Add the additional water and the olive oil. In another bowl, mix the flour and salt. Add the liquid to the dry ingredients, mixing together with a wooden spoon until a dough is formed.
Turn dough onto lightly floured work surface; knead by hand to form a smooth, round ball. Put dough into medium-large, oiled bowl, and cover with damp cloth. Let rise until doubled in size, about 2 hours (if you want to make it in the morning before work then reduce the yeast to 1 teaspoon and leave it to rise all day).
Punch the dough down in the bowl and then turn it out onto lightly floured work surface. Roll the dough into a large rectangle, approximately 1 cm (1/2 inch) thick. Don't roll it too thin or the swirls will collapse when you put them on the tray.
Brush the extra oil over the dough and then brush the pasta sauce or paste on thickly. Cover the dough with the ham, cheese and vegetables, leaving a margin around the edge. Starting with the long edge of the dough rectangle, firmly roll the dough and toppings into a long roll. Slice the roll into slices approximately 1 inch thick and gently place the slices onto a baking tray (cookie sheet). Brush the tops with olive oil.
Place the swirls into a pre-heated oven at 350¡F and bake them until the outer edge is crispy but the inner dough is still slightly soft (15-20 minutes). Don't overcook them as they will become dry.
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