Pizza “snail” with tomato vinaigrette

Pizza “snail” with tomato vinaigrette

Total: 55 Min. | Active: 20 Min.
Nutritional value / portion: 1011 kcal
, Fat: 44 g
, Carbohydrate: 101 g
, Protein: 46 g


4 portions


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Charcoal/gas/electric grill:

1 Ticino sausage (salsiccia approx. 500 g, circular)
800 g pizza dough
150 g mozzarella, torn into pieces
300 g different coloured cherry tomatoes, halved
50 g pitted green olives, roughly chopped
1 bunch oregano, roughly chopped
2 tbsp white balsamic vinegar
2 tbsp olive oil
½ tsp sea salt
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For Koenig pizza stone with shovel

How it's done

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Charcoal/gas/electric grill:

Grill the salsiccia over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side.

Flatten, pull out or roll out the dough on a little flour (approx. 30 cm in diameter). Arrange the mozzarella on the dough, place the salsiccia on top.

pre-heat the pizza stone or a greased aluminium tray on the grill. Place the pizza on the stone or tray, close the lid and grill \over/on a medium heat (approx. 200 °C for approx. 30 mins.

Mix the cherry tomatoes with all the ingredients up to and including the olive oil, arrange on top of the pizza, season with salt.

Good to know
Tip: Instead of tomatoes, top the pizza with diced courgettes or peppers.

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