What's better than a homemade pizza? Nothing, or almost (we're hardly exaggerating!). We found 3 variations based on pizza dough, to vary a little from the traditional Regina, without losing the inimitable taste of the Italian specialty.
Principle:like a mini-calzone, here the pizza is stuffed with the ingredients of our choice. Surprise effect guaranteed!
Realization:either we make our homemade pizza dough (with the recipe that we offered you a few months ago), or we use a pizza dough already made. We cut circles of dough with a cookie cutter, then we place the filling in the center:a piece of mozzarella, sauce, vegetables, meat… in short, whatever we want! The whole thing is to then be able to close the dough on itself so as to form a ball. We then place the balls in a dish that we put in the oven for 20 minutes. Bon appetit!
Principle:it is a pizza rolled and offered in individual portions. Perfect for an aperitif.
Realization:with a homemade or industrial dough, we start as for a classic pizza, by placing the tomato sauce (or cream) then the ingredients. Then, we roll the pizza lengthwise, to form a large sausage (we seal the edges well at the end). Then using a knife, cut 2 centimeter slices, which are placed on a plate. Leave to cook for 15 to 20 minutes. There you go!
Principle:here is a pizza whose crust we will not leave, that's for sure! And for good reason:it is stuffed with cheese… Slurp! It is found in some Italian restaurants under the name "ripiena".
Realization:once again, you can choose to make your own dough or use a ready-made dough, preferably round. There, we place pieces of cheese (either Ficello-type melted cheese, or Emmentaler or Comté cheese sticks, one centimeter thick) 3 centimeters from the edge. Then fold the dough over the cheese and press down to seal. Next ? All that remains is to place the ingredients of your choice in the center of the dough and put the pizza in the oven for about twenty minutes. To be enjoyed still hot, of course…
