In a large bowl, combine Warm Water, Sugar, and Active Dry Yeast. Let stand for 5-10 minutes until foamy.
Add Bread Flour, Salt, Olive Oil, Garlic, and Italian Herbs to the yeast mixture. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Pizza Filling. In a medium bowl, combine Italian Sausage, Prosciutto, Mozzarella Cheese, Sun-dried Tomato Pesto, and Red Pepper Flakes. Mix well.
Prepare the Roasted Red Pepper Marinara. Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook for 1 minute. Add Crushed Tomatoes, Roasted Red Pepper, Dried Basil, Salt, and Black Pepper. Simmer for 20 minutes.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 24 equal pieces.
Roll each piece of dough into a 3-inch circle. Place about 1 tablespoon of Pizza Filling in the center of each circle.
Pinch the edges of the dough together to seal, forming a ball. Place the balls seam-side down on the prepared baking sheet.
In a small bowl, whisk together Egg Yolk and Water for the Pretzel Wash. Brush the tops of the pretzel balls with the wash and sprinkle with Coarse Sea Salt.
Bake for 18-22 minutes, or until golden brown. Serve warm with Roasted Red Pepper Marinara for dipping.
Ingredients
24
1 1/2 cups360 mLWarm Water
1 tbsp15 mLSugar
2 tsp10 mLActive Dry Yeast
4 cups480 gBread Flour
2 tsp10 mLSalt
2 tbsp30 mLOlive Oil
1 tbsp15 mLGarlic-minced
1 tbsp15 mLDried Italian Herbs
1/2 cup120 gItalian Sausage-hot, cooked and crumbled
1/4 cup60 gProsciutto-diced
3/4 cup180 gMozzarella Cheese-fresh, shredded
1/4 cup60 mLSun-dried Tomato Pesto
1/4 tsp1.25 mLRed Pepper Flakes
1 (28 ounce) can794 gCrushed Tomatoes
1283 gRoasted Red Pepper-jarred, drained
2 cloves10 mLGarlic-minced
1 tbsp15 mLOlive Oil
1/2 tsp2.5 mLDried Basil
1/4 tsp1.25 mLSalt
1/4 tsp1.25 mLBlack Pepper
1240 mLEgg Yolk
1 tbsp15 mLWater
Coarse Sea SaltTo taste
Equipment
Large Bowl
Medium Bowl
Saucepan
Baking Sheet
Parchment Paper
Whisk
Instructions
In a large bowl, combine Warm Water, Sugar, and Active Dry Yeast. Let stand for 5-10 minutes until foamy.
Add Bread Flour, Salt, Olive Oil, Garlic, and Italian Herbs to the yeast mixture. Mix until a dough forms. Knead for 8-10 minutes until smooth and elastic.
Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
While the dough rises, prepare the Pizza Filling. In a medium bowl, combine Italian Sausage, Prosciutto, Mozzarella Cheese, Sun-dried Tomato Pesto, and Red Pepper Flakes. Mix well.
Prepare the Roasted Red Pepper Marinara. Heat Olive Oil in a saucepan over medium heat. Add Garlic and cook for 1 minute. Add Crushed Tomatoes, Roasted Red Pepper, Dried Basil, Salt, and Black Pepper. Simmer for 20 minutes.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Punch down the risen dough and divide it into 24 equal pieces.
Roll each piece of dough into a 3-inch circle. Place about 1 tablespoon of Pizza Filling in the center of each circle.
Pinch the edges of the dough together to seal, forming a ball. Place the balls seam-side down on the prepared baking sheet.
In a small bowl, whisk together Egg Yolk and Water for the Pretzel Wash. Brush the tops of the pretzel balls with the wash and sprinkle with Coarse Sea Salt.
Bake for 18-22 minutes, or until golden brown. Serve warm with Roasted Red Pepper Marinara for dipping.
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