Pizza, But Not As We Know It
The other day I decided to whip up a batch of what I call Pizza Swirls. It's pizza, but not as we know it.
I had made a decent-sized batch of pizza dough (using 600g 'strong' pizza/bread flour). I had divided it into 6 balls and placed each ball in the freezer wrapped in a zip-lock bag. I removed a single bag from the freezer in the morning, and by the evening the dough had thawed and was rising ('it's alive!!!')
I rolled it out, covered it with homemade tomato sauce, olives, and fresh basil leaves from my garden. Then I rolled it up, tightly.
After the pizza was rolled up, it resembled a tight tube of dough.
I sliced it, with a sharp knife, making sure to cut through completely.
I carefully lifted each little pizza swirl, and left them to rise on a pizza tray coved with baking paper.
When the swirls had doubled in size I baked them in a hot oven until golden and 'pizza-like'.
The end result were soft, aromatic, melty and all you would expect from a pizza, only more bite-sized.