Pizza Rolls À La Pizza Hat with Topping and Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 275 ml water
- 15 g suar
- 10 g salt
- 2 tablespoon olive oil
- 25 g corn flour
- 450 g flour
- 1 pack dry yeast
For covering:
- 2 tablespoon parmesan, very finely grated
- 1 teaspoon garlic powder
- 1 teaspoon garlic salt
- 1 teaspoon onion granules
- 1 teaspoon oregano, dried
For painting:
- 50 ml olive oil
For the sauce:
- 500 ml tomato (s), passed
- 1 tablespoon herbs, Italian, dried
- 1 garlic clove (s), pressed through
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Knead all the dough ingredients to form a smooth dough, cover and let rise in a well-oiled bowl (olive oil) in a warm place for about 1 hour until it has doubled in volume.
- Meanwhile, mix the ingredients for the topping and set aside.
- Put the ingredients for the tomato sauce in a saucepan and simmer for a quarter of an hour, season to taste and set aside.
- Knead the pizza dough together and roll it out into a rectangle. Cut out strips about 15 centimeters long and two centimeters wide and place on a baking sheet lined with baking paper. Brush thickly with olive oil and sprinkle with the topping, let rise for another 30 minutes while preheating the oven to 225 degrees.
- Bake the pizza sticks until golden brown in 12 to 15 minutes and serve while still hot with the lukewarm tomato sauce.
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