DAIRY-FREE PIZZA ROSES
Good afternoon dear friends, what I propose today is a delicious and original recipe that brings the whole family together. I'm talking about the DAIRY-FREE PIZZA ROSES: many roses that cook next to each other to form a large pizza, but without adding various cheeses, therefore perfect for allergy sufferers and intolerant to dairy products. The dough is semi-whole meal, based on type 1 flour and whole meal spelt flour because I like to use unrefined flours that give a really captivating flavor to the pizza but, if you want, you can use another flour but then you should adjust with the amount of water required by the same. The filling, on the other hand, is based on tomato, oregano and cooked prosciutto to which, if necessary, you can add vegan cheese. The recipe is really very very simple and can be prepared easily on the same day. In the end you get a super inviting pizza in which everyone can help themselves by detaching a rose. Pizza presented in this way is perfect for an aperitif, a buffet or for the Christmas holidays also because it is really very nice to present at the table. All the steps are explained in the instructions, but if you have any doubts, leave me a comment or contact me on social media.
Ingredients
350 g flour150 g whole meal spelt flour300 g water (at room temperature)10 g fresh brewer's yeast20 g extra virgin olive oil10 g salt130 g cooked prosciuttodried oregano200 g tomato puree (200-250 g)basil
Preparation
The first thing to do is to pour the flours into a bowl and dissolve the fresh brewer's yeast in a little water taken from the total. Then add it to the flours and mix. Add the rest of the water and stir with a spoon. Once the dough is formed, add the salt, which should always be put away from the yeast. Finally, as a last ingredient, add the oil and form a nice firm and compact dough. Just knead 3-4 minutes. Then place the dough in a lightly greased bowl and close with a lid or cloth letting it rest for 15 minutes. After the time has elapsed, flour a surface and turn the dough over. Roll it out lightly with your hands trying to give it a rectangular shape. Now you have to make the folds to give strength to the dough, then, take the left side and bring it towards the center. Now bring the right side to the left side. Finally, roll the dough on itself starting from the top. Place the dough in the bowl, cover with a cloth or lid and let it rest for 20 minutes. Then repeat the round of wallet folds, just seen, for 2 more times at a distance of 20 minutes from each other. Once the folds are finished, let the dough rise in the bowl until it has tripled in volume (3-4 hours or more, depending on the temperature you have at home). After the time necessary for rising, turn the dough over on a floured surface and roll out the dough with your hands giving it a rectangular shape (mine was approximately 54×30 cm). Fill with the tomato sauce, a little salt, oregano and cooked ham. If you want you can add some stringy vegan cheese. At this point, starting from the long upper side, roll the dough and form a sausage. Next, cut pieces of dough about 6 cm wide and place them in a 22 cm mold lined with parchment paper lightly greased on the base. Then cover with a cloth and let rise for another 15-20 minutes, the time to heat the oven in static mode to 220 ° C. When the oven is hot, pass a drizzle of oil on the pizza roses and bake in the lower part for 15 minutes then move to the middle part and bake for another 15-20 minutes. This is the result! Perfect to serve at the table for dinner with friends or family, for a buffet or for the Christmas holidays, this dairy-free rose pizza is really very pretty. I really hope you like this recipe... if you do leave me a comment or write to me on social media sending me your creations. I hug you and see you next recipe!
Good afternoon dear friends, what I propose today is a delicious and original recipe that brings the whole family together. I'm talking about the DAIRY-FREE PIZZA ROSES: many roses that cook next to each other to form a large pizza, but without adding various cheeses, therefore perfect for allergy sufferers and intolerant to dairy products. The dough is semi-whole meal, based on type 1 flour and whole meal spelt flour because I like to use unrefined flours that give a really captivating flavor to the pizza but, if you want, you can use another flour but then you should adjust with the amount of water required by the same. The filling, on the other hand, is based on tomato, oregano and cooked prosciutto to which, if necessary, you can add vegan cheese. The recipe is really very very simple and can be prepared easily on the same day. In the end you get a super inviting pizza in which everyone can help themselves by detaching a rose. Pizza presented in this way is perfect for an aperitif, a buffet or for the Christmas holidays also because it is really very nice to present at the table. All the steps are explained in the instructions, but if you have any doubts, leave me a comment or contact me on social media.
Ingredients
350 g flour
150 g whole meal spelt flour
300 g water (at room temperature)
10 g fresh brewer's yeast
20 g extra virgin olive oil
10 g salt
130 g cooked prosciutto
dried oregano
200 g tomato puree (200-250 g)
basil
Preparation
The first thing to do is to pour the flours into a bowl and dissolve the fresh brewer's yeast in a little water taken from the total. Then add it to the flours and mix. Add the rest of the water and stir with a spoon. Once the dough is formed, add the salt, which should always be put away from the yeast. Finally, as a last ingredient, add the oil and form a nice firm and compact dough. Just knead 3-4 minutes. Then place the dough in a lightly greased bowl and close with a lid or cloth letting it rest for 15 minutes. After the time has elapsed, flour a surface and turn the dough over. Roll it out lightly with your hands trying to give it a rectangular shape. Now you have to make the folds to give strength to the dough, then, take the left side and bring it towards the center. Now bring the right side to the left side. Finally, roll the dough on itself starting from the top. Place the dough in the bowl, cover with a cloth or lid and let it rest for 20 minutes. Then repeat the round of wallet folds, just seen, for 2 more times at a distance of 20 minutes from each other. Once the folds are finished, let the dough rise in the bowl until it has tripled in volume (3-4 hours or more, depending on the temperature you have at home). After the time necessary for rising, turn the dough over on a floured surface and roll out the dough with your hands giving it a rectangular shape (mine was approximately 54×30 cm). Fill with the tomato sauce, a little salt, oregano and cooked ham. If you want you can add some stringy vegan cheese. At this point, starting from the long upper side, roll the dough and form a sausage. Next, cut pieces of dough about 6 cm wide and place them in a 22 cm mold lined with parchment paper lightly greased on the base. Then cover with a cloth and let rise for another 15-20 minutes, the time to heat the oven in static mode to 220 ° C. When the oven is hot, pass a drizzle of oil on the pizza roses and bake in the lower part for 15 minutes then move to the middle part and bake for another 15-20 minutes. This is the result! Perfect to serve at the table for dinner with friends or family, for a buffet or for the Christmas holidays, this dairy-free rose pizza is really very pretty. I really hope you like this recipe... if you do leave me a comment or write to me on social media sending me your creations. I hug you and see you next recipe!
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