Rolled pizza with vegetables

Silvana Ghillani's recipe

  • Difficoltà

    Low

  • Stagionatura

    24 months

  • 0.5 kg flour type “0”
  • 1 egg
  • 1 cube fresh brewer's yeast
  • 150 g whole milk
  • 3 red bell peppers
  • 1 clove of garlic
  • 1 tbsp capers (small), salted
  • 2 tbsp black olives (taggiasca type)
  • 1 egg, to brush
  • extra virgin olive oil, to taste
  • fine salt, to taste
  • 100 g Parmigiano Reggiano in slivers
  • unsalted butter, to taste
  • flour, to thicken

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 sautée 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.

Tips: You can roll out the dough using a sheeter, then use a rolling pin to join the dough strips together.