Pizza, pizza, pizza. Who doesn’t love Pizza!
Anything you can put ON and pizza, you can put IN a Pizza Roll. Actually, the possibilities are more inviting, because the Pizza Roll is easier to eat, serve, and save.
Use your imagination, or simply empty your fridge into this easy to make dough, roll that beauty up, bake for 20 minutes, and you have a beautiful dinner, gift, luncheon, grandkids meal, or freeze and take to your kids at college!!
- Quick Yeast – 2 teaspoons
- Sugar – 2 teaspoons
- Salt – 1 tablespoon
- Olive oil – ¼ cup (plus a little for the bowl)
- Flour – 3 ¾ cups ( give or take a little – plus some for dusting)
- Water – 1 ½ cups (not hot, not cold, tepid – 115 degrees)
- Egg wash – 1 egg mixed with a little water or milk to thin
Pour water in a bowl. Sprinkle yeast and sugar on top, and let sit 5 minutes to form a foam.
Sprinkle salt, add oil, and a little flour. Stir.
Add a little more flour. Stir, and stir until it begins to get thick and difficult to stir.
Now it’s time to get your hands dirty. Begin to press the flour into the dough, add more flour, and keep pressing, folding, and adding flour until it forms a lovely plump ball.
(There is no need for strenuous kneading. Just a simple “press, fold, flour, press, fold, flour” is all you need do.)
Place the dough in an oiled bowl, cover, and let set for about 60 to 90 minutes.
Once the dough rises to nearly double in size, punch it down to let the air out.
Roll out the dough onto a floured surface. Brush a little oil on top of the dough. Sprinkle whatever you desire on top of the dough:
- Sundried tomatoes
- Fresh tomatoes
- Any vegetable
- Smoked fish
Roll the dough with its fillings tucked neatly inside.
Place on a parchment lined baking sheet.
Brush egg-wash, or just oil on top, sprinkle a bit of course salt on top.
Bake at 400 for about 20-25 minutes until golden on top.