Pizza Rose Recipe By Tasty

Steps:

• Cut off a piece of pizza dough and roll out over a floured surface until it's about 8 inches (20 cm) long. Try to get the dough as thin as possible.
• Cover lightly in pizza sauce.
• Place pepperoni at one end, so that the pepperoni aligns with the bottom of the dough. Place the second pepperoni piece so that it overlaps with the first piece, and is placed sightly higher than the bottom line of the dough. Continue layering pepperoni so that each one overlaps a bit less than the previous piece, and follows an upward angle.
• Sprinkle the bottom half with low moisture mozzarella cheese, and beginning from the end with the most pepperoni, roll the dough into a lose coil.
• Place in a muffin tin, with the pepperoni facing up.
• If opting for the vegetarian version, peel long strips of skin off a tomato. (Video shows center ring being cut but you can peel strips from top to bottom to use more of the tomato)
• Bake at 400°F (204°C) for 20-25 minutes, or until pepperoni edges are crispy and the dough is fully cooked through.
• Remove from the oven and let cool. Lay over a bed of basil leaves (for taste and presentation).
• Enjoy!

Steps:

• Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray.
• Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches.
• Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan.
• Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm.

Steps:

• "Bloom" the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
• In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
• Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round.
• Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours.
• Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
• Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
• Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone, heavy baking sheet (turn upside down so the surface is flat), or cast iron skillet in the oven.
• Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor, and puree until smooth.
• Once the dough has rested, take a portion and start by poking the surface with your fingertips, until bubbles form and do not deflate.
• Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
• Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the sauce and ingredients of your choice.
• Slide the pizza onto the preheated pizza stone or pan. Bake for 15 minutes, or until the crust and cheese are golden brown.
• Add any garnish of your preference.
• Nutrition Calories: 1691 Fat: 65 grams Carbs: 211 grams Fiber: 12 grams Sugars: 60 grams Protein: 65 grams
• Enjoy!