Recipe: Wood-Fired Pizzarollis
You have become addicted to the crowd-pleasing status of being a pizzaiolo (pizza maker)… Yes, and you want new recipes that will amaze your friends even more… I understand. I am there with you. It’s easy when you have a wood fired oven.
You will appreciate serving the pizzarollis at your parties because you can conveniently use some of the pizza dough you already prepared. And lots of garlic and olive oil and… Well, try them out and see for yourself and let me know if you are able to stop after just one or if you are like the rest of us and eat as many as you can get your hands on while they are still piping hot.
First, “steal” some pizza dough from the stack ready to be shaped into pizza pies (click here for the pizza dough recipe). Flatten out the dough a little on a lightly flour surface, cut small strips of dough and roll between your palms into 4″-5″ long pieces.
Then make a small “knot” (see drawing).
Place the pizzarollis on a metal baking sheet and slide in oven. They can take the higher to medium temperatures of the oven. Since I usually serve them as an appetizer along with the pizza I bake them at a hot 600 degrees F. At this temperature they bake quickly so keep an eye on them and remove when they have browned.
In a bowl mix good-quality olive oil, two or more crushed garlic cloves (to taste), fresh or dry oregano leaves (or alternatively thyme or rosemary), salt to taste,and a small amount of grated parmesan cheese.
Once the pizzarollis are done baking, toss them in the bowl with the olive oil mix while they are still hot. Serve alone or with other appetizers such as thin slices of prosciutto. But have a few first, since they tend to disappear very fast!
Buon appetito and Happy Memorial Day weekend from us all here at Los Angeles Ovenworks!