3 cups bread flour
1 teaspoon instant yeast
1 cup warm water
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon salt
1 tablespoon olive oil
1 garlic clove, grated
½ onion, diced
1 bell pepper, diced
¼ teaspoon red chili flakes
14 oz container chopped Italian tomatoes
½ teaspoon salt
16 oz whole milk mozzarella cheese, sliced
½ cup grated Parmesan cheese
For the pizza dough
Combine all the ingredients in an eclectic mixer bowl and mix with the paddle attachment until combined. Switch to the dough hook and knead the dough for 5 minutes. Place in a greased bowl, cover with plastic wrap, and let rise until doubled about 60-90 minutes.
For the sauce
Heat the oil in a saucepan, add the garlic, onions, and peppers, and cook until tender, about 10 minutes. Add the remaining ingredients and stir well. Turn the heat down to a simmer and cook the sauce for about 45 minutes or until thickened.
To assemble the pizza
Roll the dough out on a floured surface into an 18-inch by 14-inch rectangle. Cover the dough with the mozzarella cheese slices, and spread the sauce over the cheese, leaving a one-inch border on all sides. Starting on the 18-inch side, roll the dough up into a cylinder. Seal the edges. Cut the roll into 12 one-inch slices and place o the rolls on two parchment-covered cookie sheets. Let rest for 30 minutes and heat the oven to 400 degrees F. Sprinkle the top of each roll with Parmesan cheese.
Bake the rolls for about 15 minutes until crispy and golden brown. Let rest for 5 minutes before serving.
February 13, 2023 at 10:05 am
Dangerously moreish I bet!
Dorothy's New Vintage Kitchen
February 13, 2023 at 11:16 am
What a great idea Jovina! These look a-mazing!
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