- 0,5 Kg Plain flour
- 1 Egg
- 1 Cube fresh brewer's yeast
- 150g Milk
- 2 Red peppers
- 1 Garlic cloves
- 1 tbsp little capers
- 1 tbsp black taggiasca olives
- 1 egg
- Extra virgin olive oil as requested
- Salt
Rolled pizza with Parmigiano Reggiano
Rolled pizza with Parmigiano Reggiano
45 min
Rolled pizza with vegetables and Parmigiano Reggiano
Ingredients
Method
In a small bowl, dissolve the brewer's yeast in the warm milk. In the meantime, in a bowl, mix together egg, olive oil and flour. Once the brewer’s yeast is completely dissolved, add it to the flour mix. Knead the mix in order to obtain a smooth dough.
Score a cross into the dough and let it rise for at least 2 hours (until the dough doubles in volume).
Soak the capers in water; replace the water 2-3 times so that the capers become less salty. Wash the bell peppers and bake them in the oven for 10 minutes at 180°C so that they can be easily peeled. Meanwhile pit the olives.
Peel the peppers, cut them into strips and sauté them with a dash of olive oil and a clove of garlic. Add the olives and the well dried capers.
Prepare the Parmigiano Reggiano slivers. Put the leavened dough on a pastry board and roll out into a very thin sheet. Top the dough with peppers, capers, olives and cheese slivers. Roll the dough and seal the edges of the shape well.
Brush with a beaten egg and place the roll on a buttered and floured baking tin. Let it rise for 30 minutes.
Bake in the oven at 170°C for 50 minutes.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
