Pizza with a twist

Sometimes I get bored making the same old round  pizzas,  and decided to give them a makeover while retaining the taste of a good old pizza.

I gave them two different look, one twisted and the other a rolled up look.

Which do you like? 

I think I'll go for the former.

I've linked the pizza dough recipe and the sauce below.

1 batch of pizza dough

Some bolognaise sauce

20 Small Pepperoni - cut into thin slices 

Some cheddar and mozzarella cheese

Some julieanned bell pepper,  

For the twisted pizza

After the first proof, divide the dough into six equal parts. Roll each to about 8in diameter. You can use a dinner plate as your guide to cut the circle. Repeat for the rest. Keep the dough covered as you do not want the dough to dry up.

                                                

In your baking tray sprinkle some corn meal. 

Take the first  round piece and spread some tomato sauce and sprinkle all the ingredients. Repeat for the rest and pile up on top of each other.

Take a tea cup and press gently in the middle to make a deep indentation.Now cut 8 slits all around the cup. 

Then cut each slits into two, that gives you a total of 16 slits. Take each strip and twist it, repeat for the rest. Cover and let it rest for 30 min.

Pre heat your oven to 190 deg cel.  Drizzle some olive oil on top and bake for 25 min.

  

For the rolled up pizza

After the first proofing,  divide the dough into two and roll the dough into a rectangular shape. Spread some sauce over it and sprinkle all the ingredients. Gently roll it up like you're making a Swiss roll.

Prepare a baking tray with generous amount of corn meal sprinkled. Cut the log into 9 slits, making sure you don't cut it through. Bring the two ends and join it together and press the seams together to make it one.

Gently lift it on the prepared sheet and cover with a tea cloth for 30 min.

Rub some olive oil over it and sprinkle some dry herbs. Bake in a preheated 190 deg cel oven for 25-30 min.

Enjoy...jue