Step-by-step recipe for festive pizza “New Year’s wreath”
Plain pizza from sausages and pepperoni turns into New Year’s Wreath for the holiday table. Thanks to dough decorations in the form of golden brown bow and fresh basil this cake will become very sweet to eat it.
Time: 1 hour. 50 minutes Difficulty: medium Servings: 8-10 In recipes, measured capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 2 cloves of chopped garlic
- 1/2 shallow onion, finely chopped cubes
- 400 gr. canned whole peelless tomato in own juice, mash thoroughly
- 1.5 tbsp. fresh basil leaves
- Coarse salt and ground black pepper
- 250 gr sweet italian sausages for frying, shell take off
- Two (450 gr.) Balls of yeast dough for room pizza temperature
- Wheat flour for rolling
- 1/2 tbsp. chopped pepperoni sausages
- 1 tbsp. (about 120 gr.) grated mozzarella
- 1 large egg, beaten
- A pinch of red chili pepper flakes
- Special equipment: 7.5 cm round baking dish or cookie cutter
Recipes with similar ingredients: garlic, onions, tomatoes, basil, pepperoni, sausages (sausages for frying), dough yeast, premium flour, mozzarella cheese, eggs, red pepper flakes
Recipe preparation:
- Place the pizza stone or inverted baking sheet on grate to the center of the oven and preheat to 200 ° C. Flip another baking sheet and cover it with parchment paper.
- In a small stewpan, add 1 tbsp. l oil, then garlic and onion and fry over medium heat until the vegetables are soft, about 5 minutes. Add mashed tomatoes, 1/2 tbsp. basil leaves, 1 hour l salt and a pinch of black pepper and bring to a boil. Reduce heat and simmer sauce without covering until sauce is thickens, about 25 minutes.
- While the sauce is stewing, add the remaining to a small pan spoon of oil and heat to medium temperature. Add the sausage mince and fry, kneading it with a spoon, until the meat is fry for about 5 minutes. Remove from heat to forcemeat cooled down.
- Roll and stretch on a lightly floured surface the dough in two flat circles with a diameter of 30 cm. Using 7.5 cm. make a hole in the center of each circle make rings. (Set the holes aside).
- Place one of the rings on a baking sheet covered with parchment. Put the whole tomato sauce on the dough except 1 tbsp. l., even out surface. Sprinkle with minced meat, pepperoni and whole mozzarella, except for 1 tbsp. l., leaving 1.5 cm. border at the edges. Carefully place the other dough ring directly on top and pinch edges to seal the filling inside the dough.
- Using a sharp knife, cut the dough with the filling into strips 3 cm wide, like the rays of the sun. (Do not cut the dough to the center, the wreath should remain intact and keep in shape after baking. You should get about 24 strips.) Caution twist each strip twice to make a curl, then push them together.
- To make a bow, roll and pull out the two remaining cropping into 15-centimeter rectangles. Lubricate one rectangle with tomato sauce and sprinkle with mozzarella. Cover another rectangle of dough and press the edges. Twist the dough once with both hands in opposite directions to form a bow. Place a bow on a prepared pan next to the wreath.
- In a small bowl, beat the egg with a few drops of water. WITH using a culinary brush, grease a bow and a wreath with an egg, and sprinkle with salt. Place the baking tray on top of the pre preheated stone and bake until the bow becomes golden brown, about 20 minutes. Take out the bow and keep baking the wreath until golden brown until pizza is not baked, about 25 minutes more. Chop the remaining basil. Put a bow on the bottom of the wreath, sprinkle with basil and a pinch of pepper flakes.
