Pizza dough can be used in many ways. One of the most common ones is as a pizza base but of course, there are other ways as well.
There is probably no house where pizza is not prepared or bought from time to time.
The same can be said about restaurants or pubs – these days you can eat pizza almost everywhere.
I used pizza dough in a less conventional way for this recipe. I really like zucchini and I decided to use them as an ingredient for the stuffing for the rolls.
I served ready-made mini rolls with some delicious zucchini ketchup. Total hit.
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Bon Appetit 🙂
Start the preparation of the dough with sifting the flour into a bowl. The flour should be at room temperature. Dissolve the yeast in lukewarm water. Combine the dissolved yeast with the flour. Add salt and olive oil. Start working on a dough. When the dough stops sticking to your fingers, put it in a warm place to grow. Its size should double.
While the dough is growing, prepare the stuffing. Grate the zucchini on a medium-sized grater, and squeeze out the juice from it. Then, add Herbes de Provence, grated cheddar and crushed Stilton cheese. Gently mix the ingredients.
When the pizza dough has grown, transfer it on a pastry board and divide it in halves. Roll out each half into a thin pastry. Sprinkle with flour if needed. Place the stuffing on one edge of the pastry, along the entire edge. Start rolling it up. Brush the rolled up pastry with a beaten egg and sprinkle it with sesame seeds. Cut it into 4-5 centimeter-long pieces. Leave it to rise for about seven minutes. Bake in an oven preheated to 180 degrees Celsius for 10 minutes. After 10 minutes, increase the temperature to 220 degrees and bake the pizzas until they become slightly browned. Serve with zucchini ketchup.
I did not add salt to the stuffing because the cheese is already salty.
If you like spicy fillings, you can add some dried chili flakes.
Do You like mini snacks? Check our recipe for Puff pastry tart