Summary

Ingredients

• 1 pizza dough, finished from the refrigerator
• 3 tomato (s), pitted and finely diced
• 1 onion (s), peeled and finely diced
• 4 tablespoon tomato sauce, good finished
• 100 g ham, serrano, cooked or salami
• 150 g cheese, ratin cheese, parmesan / mozzarella mixture, sheep cheese or Gouda cheese
• 1 tablespoon oregano, or thyme or fresh basil
• salt and pepper
• Chilli, from the mill
• 1 tablespoon olive oil
• Garlic, to taste
• Fat, for the shape

Print Recipe Pin Recipe

Instructions

1. An absolutely fast pizza variant for those days when it has to be really fast. My version consisted of tomatoes, gratin cheese, and serrano ham.
2. Preheat oven to 225 ° O / U heat.
3. Unwrap the pizza dough and brush with the tomato sauce, leaving an edge. Spread the diced tomatoes and the onion cubes on the sauce, season with salt and pepper, cover with garlic slices if necessary. Top with serrano or another topping and sprinkle with cheese. Sprinkle herbs on top. Roll up from the lower long side. Moisten the upper long side edge and press the roll well there. Cut into 10 thick slices and best place them in a round silicone mold. If you take a springform pan, it must of course be greased. The form is completely filled with the 10 snails.
4. Sprinkle the surface with 2 tablespoons of freshly grated Parmesan and drizzle with the olive oil. Bake in the hot oven for 25 minutes and serve hot.
5. When it comes to the surface, you can let your imagination run wild. I can also imagine salami and sheep cheese, spinach and gorgonzola or chopped peppers and tuna. Depending on the season, fresh herbs can of course also be used very well. Served on a small (rocket) salad, the pizza snail also works as a small, casual starter.