Pizza rolls with Bayonne Ham
SEASON FOR THE RECIPE:
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Ingredients
- 225g (8 oz) T55 wheat flour
- 125ml (4.2 fl oz) warm water
- 30ml (2 tbsp) olive oil
- 1 teaspoon salt
- 2/3 of a packet of dried baker’s yeast (about 7g / 0.25 oz)
- 1 tablespoon dried oregano
- 5 tablespoons tomato sauce
- 1 small red onion
- 4 slices of Bayonne ham
- 1 ball of mozzarella
- 30g (1 oz) Ossau Iraty cheese
- 6 basil leaves
Recipe
01 –
Put all the dough ingredients into the bowl of a food processor and knead until you get a smooth and elastic texture. Kneading by hand is also possible until you get the same consistency. Put the dough in a bowl, cover it with a cloth, and let it rise for 1 hour 30 minutes. Turn the dough onto a floured work surface and degas with a rolling pin. Shape the dough into a rectangle and let it rest for an additional 15 minutes.
02 –
Finely slice the red onion and cut the mozzarella into slices. Grate the Ossau Iraty cheese.
03 –
Brush the pizza dough with tomato sauce. Cover with slices of Bayonne ham, then onion slices, mozzarella slices, and grated cheese. Chop the basil leaves and sprinkle them over the pizza.
04 –
Roll the pizza rectangle into a roll. Place it in the refrigerator for 30 minutes to facilitate cutting.
05 –
Preheat the oven to 200°C (392°F).
06 –
Cut the pizza roll into slices about 2cm thick (approximately 12 rolls). Place them flat on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the pizza rolls are golden brown.
Tip :
These pizza rolls can be stored in an airtight container for a few days. Just reheat them in the oven for 10-15 minutes before serving!
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