Dust the doughballs and the surface you’d be using with flour. Then gently start stretching the dough using your hand or rolling pin in a big rectangle shape.
On the rectangle-spread out dough, add your marinara at the bottom, layer mushrooms and corn on the top & sprinkle some cheese.
Carefully, take the short end of the rectangle base and start rolling it tightly from both sides. Be careful about the stuffing.
Pinch the ends with a bit of water to seal the ends.
Gently slice the big roll into equal bite sizes. Place them in a baking tray at a distance & brush some olive oil on top.
Bake it in the pre-heated oven for 8-10 minutes, till golden brown, serve hot with a dipping sauce & enjoy.
1 tbsp olive oil
3 cloves garlic, minced
5 fresh tomatoes, diced
2 tbsp fresh basil, finely chopped
1 tbsp honey
1/2 tsp salt
1/4 tsp ground black pepper
3 sprigs of parsley
Over medium heat, warm the oil in a saucepan. Add the garlic and let it simmer for 2 minutes till tender and aromatic. Then, add the tomatoes and let it simmer until it has softened. Keep stirring to prevent it from getting burned.
After about 20 minutes, add basil, salt, pepper, parsley and honey. Mix them in and let it simmer for 10 minutes. Then, remove the sprig of parsley.
If you want it chunky, serve it as is. If you want it to be smooth, puree it in a food processor or a blender.
Pizza Base Recipe
2 cups (232g) Gyan ‘00’ Pizza Flour
1/8 tsp instant yeast or active dry yeast
1/2 tsp granulated sugar
1 ¼ tsp salt
3/4 cup lukewarm water (105 F to 115 F)
1 tbsp Palermo Olive Oil
Combine the dry ingredients in a big bowl.
Add olive oil and water gradually, stir with a fork until it forms into a soft dough.
Fold the dough and keep kneading for 2 to 3 minutes until it becomes smooth.
Put the dough in a lightly oiled bowl and then seal with a plastic wrap. Let it rest for 2 hours at room temperature.
Once it has puffed up (become almost double of its original size), take it out of the bowl and divide it into two. Dust the doughballs with more flour.
Take one dough ball, stretch the dough and then gather all the ends to tuck it inside again till it forms into a smooth ball. Repeat the process with the second dough ball as well.
Place them seam side down in a container or on a tray and cover it with plastic wrap. Keep it in the refrigerator for 8 to 24 hours.
Take it out at least 1.5 hours before making the pizza. Preheat the oven to 500-550F.
Dust the dough balls and the surface you’d be using with flour. Then take one ball and gently stretch till it resembles a pizza base.
Arrange it on your preheated baking tray/pizza stone and top it with your choice of veggies & marinara. Bake for 10-12 minutes until the crust is golden brown & voila!