MEDITERRANEAN PIZZA WHEELS
From Epronto
Serves 4
Ingredients
280g water
600g strong flour
10g salt
40g vegetable oil
25 grams fresh yeast or 7 grams dry yeast
2 fresh mozzarella cheese or cheddar cheese
2 jars of EPRONTO MEDITERRANEAN Ragu
Useful items:
1 large bowl
cling film
rolling pin
parchment paper
2 cupcake trays
24 cupcake paper moulds
Method:
Prepare the dough, by hand or using a food processor, as you prefer.
Warm up the water (40 degrees) and add the oil to it. If using fresh yeast, add it to warm water, if using dry yeast, follow the instructions on the yeast packaging: some need to be reactivated in warm water (use the one for the recipe, or part of it), some need to be added to the flour and not to the water.
If using a food processor, pour all the ingredients except the salt, and start to knead. If you are kneading by hand, pour the flour into a large bowl, add the rest of the ingredients into the middle and combine using a fork then knead by hand.
Once a ball has formed, add the salt, then knead a bit more until the dough is smooth and elastic. If it is sticky, add a bit more flour.
Dust a big bowl with flour, transfer the dough. Cut a cross on top with a sharp knife (it helps you to check if it is rising properly), pat it with a wet hand and then cover it with cling film to prevent the dough from becoming dry.
Let it rise in a warm (but not hot) place – the oven with the light on is warm enough. Depending on the yeast, it could rise in a couple of hours.
Turn the oven on to maximum temperature – 250ºC.
Divide the dough into two equal parts so it is easier to manage and roll with a rolling pin on a well floured surface – you could also use a silicone mat or even directly onto parchment paper.
Pour a whole jar of Mediterranean sauce on one half of the dough, spreading it evenly, leaving 2 cm free on one long side
Cover with grated mozzarella or cheddar in slices.
With the help of silicone mat or parchment paper, roll the dough starting from the long side with seasoning, and finish on the other side – the filling should cover everything.
Place a muffin paper in each hole of the muffin tray, cut the roll in 12 slices and put each one in a muffin cup.
Repeat with the other half dough.
Place in the oven and bake for 17 minutes
