Sealed pizza
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ingredients
Cesto
500 g plain flour 2 dl milk 1,5 dl water 21 g fresh yeast 2 tbsp vegetable oil 1 tbsp sugar 1 KL salt
Filling
200 g grated cheese 125 g soft butter 82% 6 cloves garlic 2 tbsp vegetable oil salt basil
For the top
1 pk egg seeds
progress in the video above
Great savoury flour dish in a slightly different form The combination of cheese, garlic, butter and basil is simply amazing!
1.
In a bowl, first mix flour, sugar and salt. Then add the oil, yeast mixed in milk and water. Work into a semi-soft dough, knead briefly into a loaf and leave to rise for 30 minutes.
2.
From here, prepare the necessary things for the filling. You can put cheese according to taste, either Gouda, Emmental, etc. We need the butter quite softened so that it can be spreadable. Finally, we grate our garlic, which we salt and mash with a spoon until smooth. Add 2pl of oil to it and set aside for now. Use dried basil, but you can use fresh if you like.
3.
When the dough has risen, divide it into 2 parts and knead each part into a loaf. Then roll out the loaf into a larger thin circle and spread half the butter on it. Spread half of the garlic on top of the butter and sprinkle the basil over the whole thing. Finally, put half of the cheese and sprinkle a little salt on the whole thing.
4.
Finally, close the pesto in a folded way, always towards the centre. Exactly according to the picture 🙂 Then repeat this whole process with the other dough.
5.
Roll the closed pizza a little and put it on a baking sheet with paper. Brush with egg, sprinkle with seeds to taste and bake in a preheated oven at 190°C for 20 minutes. You’d better watch it.
6.
Have a good taste!
