For all the pizza lovers and pizza makers out there, Pizza Roll is something you have to experience at least once. I don’t know what I was thinking that night, but I wanted my pizza in a different shape, not a calzone though, but without compromising its taste. This was an unexpected result and I named it pizza roll, to not confuse it with the traditional shape. This version of “pizza” has same taste, different texture, but it is still heavenly mouthwatering.
500 g strong white flour
1 tsp dry yeast
2 tbsp extra virgin olive oil
2 tsp sea salt
300 ml luke warmwater
1 tin chopped tomatoes
300 g mushrooms
1 small onion or 2 spring onions
parmesan cheese (vegans can omit it)
extra virgin olive oil
Using all the dough ingredients, you can prepare the dough using a bread machine or by mixing and kneading the mixture for 5 minutes in a big bowl. Make a ball shape, sprinkle some flour on top, cover it with a cloth and leave it to rest for 45 minutes.
In a pan, fry finely sliced onion in extra virgin olive oil. When soft, add chopped tomatoes, chopped basil, a pinch of sea salt. Leave it cook untill it thickens a bit.
Slice the mushrooms after being washed, add them in another pan with 2 tbps of extra virgin olive oil, a pinch of sea salt. Cook until they sweat and the water has evaporated.
When the dough is ready, stretch it with a roll pin until it is just 1/2 cm thick. Sprinkle some flour if too damp.
Spread the chopped tomatoes and mushrooms previously cooked, sprinkle with grated parmesan and oregano and please pay attention to not spread the filling ingredients at the border. Leave a border of 2 cm around the stretched dough.
Roll the dough, bent the extremities if too wide and put the stuffed dough in a loaf tin and sprinkle with sesame seeds.
Cook in pre-heated oven (200 °C) for 25 minutes.