Pizza snake

Pizza snake

Total: 1 hr 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 243 kcal
, Fat: 6 g
, Carbohydrate: 37 g
, Protein: 9 g

Pizza tends to be a hit with kids. So there's no real need to jazz it up. However, if you want to treat your kids, why not knead the dough into pizza balls and pop a tasty filling inside. You can keep it simple with tomato and mozzarella, or pack the dough with a variety of vegetables. Lined up and decorated with olives and pepper, these little balls can be transformed into a party-ready pizza snake.

Ingredients

10 pieces

Hint:


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
kochen@bettybossi.ch

Yeast dough

500 g white flour
2 tsp salt
½ cube yeast (approx. 20 g), crumbled
2 tbsp olive oil
3 dl lukewarm water

Filling

3 tbsp tomato puree
½ bell pepper, cut into small pieces
½ courgette, coarsely grated
50 g cherry tomatoes, cut in half
150 g mozzarella, cut into cubes

To decorate and bake

20 g pitted black olives, cut into rings
a little bell pepper, cut into a baton for the tongue
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How it's done

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Yeast dough

Mix the flour and salt in a bowl. Add the yeast, oil and water, knead into a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.

Filling

On a lightly floured surface, knead the dough once more, cut into 10 equal pieces, press down. Spread the tomato puree on top, place the vegetables and cheese in the centre of each piece of dough. Seal the dough and shape into balls. Place the balls (seam side down) on a baking tray lined with baking paper, shape into a snake.

To decorate and bake

Press two olive slices into the snake's head as eyes and press the pepper baton into the front of the head as a tongue, use the rest of the olive slices to decorate the dough.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Allow to cool slightly on a cooling rack, serve lukewarm.

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