This treat is perfect for the picnic and a good snack for the Lacto-vegetarian as well as for the meat-eaters. Perfect for making in bigger volumes as they freeze well and are easy to reheat. This recipe makes about 25 pizza buns and serves 4-6 people. You can also make pizza sticks by twisting the dough listed of rolling it.
Well worth the time
Like with most types of bread you need to make the dough and let it rest. This recipe is a double rise. Once after you knead the dough and once after you made the buns. This makes them extra fluffy and absolutely worth the time. If you want to skip the kneading part you can mix the dough thoroughly together and just let the dough rise overnight in the refrigerator. That way the gluten slowly develops and you do not need to knead it.
For the dough you need:
25 grams of fresh yeast
300 cl of lukewarm water
1 teaspoon of salt
a pinch of sugar
500-550 grams of all-purpose flour
For the sauce you need:
200 grams of strained tomatoes
70 grams of concentrated pure de tomate
1/2 of a minced garlic clove
2 teaspoons of dried oregano
2 teaspoons of dried basil
Freshly ground black pepper
For the toppings you need:
1 mediumzised red onion
6 pieces of sundried tomatoes
70-100 grams of black pitted olives.
250 grams of grated mozzarella cheese
50 grams of grated parmesan or matured cheese
How you make the dough:
Mix together yeast and water. And add in the sugar and set aside for about 5 minutes until the yeast is resolved and starts to be frothy.
Slowly add flour until all is combined with the yeast and water solution.
Knead the dough thoroughly for about 10 minutes or until the dough bounces back when you press on it. Or let the dough rise overnight in the refrigerator.
Place the dough in a warm place and let it rise until it has doubled in size.
Cut the dough into two pieces and roll the dough into two squares of about 2 cm in thickness.
Now you are ready to add the sauce and toppings
How you make the toppings:
Mix together all the sauce ingredients in a bowl and set aside for a couple of minutes to let the flavours combine and mingle.
Grate the cheeses, and chop the onion, olives and tomatoes into small pieces.
You can add more or remove toppings after personal taste.
Time to assemble:
When the dough is rolled out to square, add the sauce and toppings on top of the dough, all the way out to the edges.
Roll the dough to a sausage shape and cut it so that all pieces are about 2-3 cm in thickness.
Place the pieces flat on a baking paper and leave space between them to rise about 10-15 pieces per bake.
When the pizza buns have risen for 30 minutes place them in the middle of the oven for 9-11 minutes until they are baked all the way through and are golden.
Take them out of the oven and let them rest on a cooling rack.
Enjoy slightly warm as they are, as a snack, at a picnic or summer party.
