Braided Pizza Wrap

Image Leave a comment 06/12/2020 the wee caledonian cook

Pizza Wrap

I do Love Pizza! Pizza originated from Italy and is usually a round or flattened wheat base with cheese and tomatoes. Through the years pizza has had many a different toppings, such as onions, olives, mushrooms, meat and dare I say Pineapple even! Pineapple in our house is very debatable whether it is a good topping or not what’s your take on it? Lol!

I just found out that the term PIZZA was first recorded in the 10th Century in a Latin manuscript from the Italian town of Gaeta, Lazio. Pizza has became one of the most popular foods in the world, especially in Europe and North America. The Baking/Cooking of Pizza varies around the world, with the most popular being a wood fired oven. Unfortunately, I don’t have one of these….yet! lol! I did invest in a Pizza Stone which to me is the next best thing for that perfect crusty base.

Although I am a fan of Traditional Foods, I also do like to experiment and decided to take a look at how I could make Pizza a bit different. Taking the traditional shape dough and filling only the middle then bringing up the sides and over like a calzone almost, this was my creation…..a Braided Style Pizza Wrap.

Makes enough for 2

For the Dough:-

400g Strong Bread Flour

1 Packet of Dried Yeast 7g

Pinch Salt

1 tsp Caster Sugar

1 tbsp Olive Oil

200ml Lukewarm Water

For the Sauce:-

1 400g Tin of Chopped Tomatoes

1 Tsp Dried Garlic Granules or 2 Finely Minced Garlic Cloves

2 Tsp Dried Basil

For the Filling:-

To be honest this is entirely up to your own tastes, this is what I used:-

1 Ball Mozzarella, sliced

100g Grated Cheddar Cheese

Mushrooms, washed, sliced

125g Sliced Hungarian Smoked Sausage (or any smoked sausage) I love the Gyulai Kolbasz as it has a lovely smoked paprika flavour. I recently purchased from the Transylvania Shop in Glasgow, they have amazing foodie finds. https://www.transylvaniashopandcoffee.co.uk/

1. To prepare the dough, sift flour into a mixer bowl with sugar and salt. Put the lukewarm water into a measuring jug and add the dried yeast, allow the yeast to start to bubble and react, approx 5-10 minutes.
2. Make a well in the center of the flour mix and add in the olive oil and the yeast mixture and slowly using a dough hook bring the dough together and knead for about 10 minutes or until the dough bounces back when pressed. (alternatively use your hands in a bowl and knead on a floured work surface) Allow to rise at room temperature or in your oven and 40 deg C until it doubles in size, approx 1-2 hours. Once doubled in size, punch back air and shape.
3. If you have a pizza stone, place on the oven rack and preheat your oven to its highest temperature, usually 250deg C. If not, preheat a baking tray or pizza tray in oven at 220 deg C.
4. To make the sauce put everything into a pot and heat through for about 5 minutes, using a blender blitz into a smooth sauce.
5. Meanwhile prepare your pizza wrap. Roll out the dough into a rough rectangle shape.
6. Spoon some of the pizza sauce down the middle, I measured dough into 3 equal sections. Then add your toppings onto the sauce, starting with the mozzarella first, then the rest.
7. With a sharp knife make horizontal cuts at either side in the pastry, then one by one and alternating each side, wrap up the pizza, securing the ends.
8. Reduce your oven temperature to 220 deg C before putting pizza in, slide onto pizza stone or tray and bake for about 15-20 minutes or until golden brown.
9. Remove and serve. This is also a good sharing idea as you can cut each section into pieces for everyone, great for parties.

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  Sauce First

• 

  Add on top your filling

• 

  Start to wrap up your pizza

• 

  Wrapped and ready to bake

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  220 deg C on a Pizza Stone

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  Baked Wrap Pizza

• 

  Bakes Pizza Wrap

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  Pizza Filling

• 

  Dip those crusts

Friday Night Takeaway – Homemade Pizza

Image Leave a comment 12/03/2016 the wee caledonian cook

I love pizza……….and always make my own, that way I can make it a bit healthier and not feel guilty eating it. Here are two different toppings we done this weekend. I also used my pizza stone to crisp the bottom of my pizza.

Makes 2 large pizza bases

For the Pizza Base:-

200g White Flour

200g Wholemeal Flour

7g yeast sachet

300ml warm water

1 tbsp golden caster sugar

1 tsp salt

Olive oil

Pepper to taste

1. Sift the flours into a bowl along with the salt. Make a well in the middle.
2. Add the yeast to the warm water and sugar, stir and let sit for 10 mins.
3. Meanwhile pre-heat oven to 220 deg or Pizza setting, if you have one.
4. If you have a pizza stone, preheat.
5. Little at a time add the yeast water to the flour and mix in until you get  dough like mixture.
6. Put a little olive oil on your worktop and knead the dough for about 10 mins, stretching all the time until elastic like.
7. Prove the dough for about 1 hour or until double in size. Cut dough into 2 parts and wrap in cling film, refrigerate for about 1/2hr or overnight. (I find doing this make the dough easier to roll out)
8. Roll out to desired thickness and size. Prick with a fork so it doesn’t rise too much and cook gently at 220 deg for 5-10 mins.
9. Base now ready for toppings.

 

Tomato sauce topping:-

1 400g chopped tin tomatoes

1 garlic clove – chopped

1 handful of basil

salt and pepper

1. Gently cook the garlic and basil with salt n pepper. Add in the tin tomatoes and heat through for about 15 mins. Ready to serve.

 

Toppings:–

You can of course use any toppings of your choice, this is what I used:-

1 Choice:- Chorizo, Red Pepper, Grilled Chicken pieces, mozzarella, red onion grated cheddar cheese for top.

2 Choice:- Chorizo, Red pepper, mozzarella, mushrooms, grated cheddar for top.