Braided Pizza Wrap

Pizza Wrap

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

Pinch Salt

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/

  1. 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.
  2. 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.
  3. 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.
  4. To make the sauce put everything into a pot and heat through for about 5 minutes, using a blender blitz into a smooth sauce.
  5. Meanwhile prepare your pizza wrap. Roll out the dough into a rough rectangle shape.
  6. 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.
  7. 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.
  8. 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.
  9. Remove and serve. This is also a good sharing idea as you can cut each section into pieces for everyone, great for parties.

Cheesy Tomato Italian Mini Breads

This little recipe was from Hotpoints Website , a great little find, these were super tasty & I do love Italian flavours so was a perfect little lunch today.

I made the dough yesterday and left in fridge overnight so it was ready to use today.

 

Makes 6

For the Dough:-

400g Bread Flour

7g Dried Yeast

300ml Luke warm water (approx 35-40 deg C)

1 tsp caster sugar

1 tsp salt

 

  1. Pour the yeast and sugar into the luke warm water and allow to activate, approx 10 minutes or until you see it frothing.                                                                              20200124_165138
  2. Sift flour into a mixer bowl with the salt and make a well in the middle. Pour the yeast into the flour and on a low speed start to bring together the dough. Knead in the mixer on low speed for approx 10-15 minutes until it becomes elastic.
  3. Put into a slightly oiled bowl and place in the oven on rising programme for 2-3 hours. (or leave at room temperature for a few hours or until doubled in size)
  4. Remove from oven and knock back, separate into 2 or 3 batches if not making the full 6. I only made 3 and used 250g of dough which I put back into the oven to prove again for 1 hour. I put the other 2 amounts (approx 200g each) into an airtight bag and froze. You can freeze this dough for up to 3 months and use as pizza dough later.

 

For the Filling:-

8-10 cherry tomatoes – halved or quarted

Edam cheese – cut into cubes

2 tsps of Mixed Italian Herbs

2 tsps of olive oil

Salt & pepper

  1. Place the tomatoes, oil, S&P & herbs into a bag (or bowl) and coat.                          20200125_120841
  2. Spray a tin with spray oil and roll out the dough, not too thin, and press dough into the tin, allowing enough for the lid.
  3. Spoon the mixture into the dough case and top with the Edam cheese, pull the lid over and seal.
  4. Brush with a little milk and if you have any left over tomatoes press 2 into the top of the dough.
  5. Bake in a preheated oven at 185 deg for approx 25-30 minutes.