I do Love Pizza! Pizza originated from Italy and is usually a round or flattened wheat base with cheese and tomatoes. Through the years pizza has had many a different toppings, such as onions, olives, mushrooms, meat and dare I say Pineapple even! Pineapple in our house is very debatable whether it is a good topping or not what’s your take on it? Lol!
I just found out that the term PIZZA was first recorded in the 10th Century in a Latin manuscript from the Italian town of Gaeta, Lazio. Pizza has became one of the most popular foods in the world, especially in Europe and North America. The Baking/Cooking of Pizza varies around the world, with the most popular being a wood fired oven. Unfortunately, I don’t have one of these….yet! lol! I did invest in a Pizza Stone which to me is the next best thing for that perfect crusty base.
Although I am a fan of Traditional Foods, I also do like to experiment and decided to take a look at how I could make Pizza a bit different. Taking the traditional shape dough and filling only the middle then bringing up the sides and over like a calzone almost, this was my creation…..a Braided Style Pizza Wrap.
Makes enough for 2
For the Dough:-
400g Strong Bread Flour
1 Packet of Dried Yeast 7g
1 tsp Caster Sugar
1 tbsp Olive Oil
200ml Lukewarm Water
For the Sauce:-
1 400g Tin of Chopped Tomatoes
1 Tsp Dried Garlic Granules or 2 Finely Minced Garlic Cloves
2 Tsp Dried Basil
For the Filling:-
To be honest this is entirely up to your own tastes, this is what I used:-
1 Ball Mozzarella, sliced
100g Grated Cheddar Cheese
Mushrooms, washed, sliced
125g Sliced Hungarian Smoked Sausage (or any smoked sausage) I love the Gyulai Kolbasz as it has a lovely smoked paprika flavour. I recently purchased from the Transylvania Shop in Glasgow, they have amazing foodie finds. https://www.transylvaniashopandcoffee.co.uk/
- To prepare the dough, sift flour into a mixer bowl with sugar and salt. Put the lukewarm water into a measuring jug and add the dried yeast, allow the yeast to start to bubble and react, approx 5-10 minutes.
- Make a well in the center of the flour mix and add in the olive oil and the yeast mixture and slowly using a dough hook bring the dough together and knead for about 10 minutes or until the dough bounces back when pressed. (alternatively use your hands in a bowl and knead on a floured work surface) Allow to rise at room temperature or in your oven and 40 deg C until it doubles in size, approx 1-2 hours. Once doubled in size, punch back air and shape.
- If you have a pizza stone, place on the oven rack and preheat your oven to its highest temperature, usually 250deg C. If not, preheat a baking tray or pizza tray in oven at 220 deg C.
- To make the sauce put everything into a pot and heat through for about 5 minutes, using a blender blitz into a smooth sauce.
- Meanwhile prepare your pizza wrap. Roll out the dough into a rough rectangle shape.
- Spoon some of the pizza sauce down the middle, I measured dough into 3 equal sections. Then add your toppings onto the sauce, starting with the mozzarella first, then the rest.
- With a sharp knife make horizontal cuts at either side in the pastry, then one by one and alternating each side, wrap up the pizza, securing the ends.
- Reduce your oven temperature to 220 deg C before putting pizza in, slide onto pizza stone or tray and bake for about 15-20 minutes or until golden brown.
- Remove and serve. This is also a good sharing idea as you can cut each section into pieces for everyone, great for parties.