|pizza dough rolls - outside crunchy, inside fluffy|
Afterwards I shaped one pizza dough layer by using both fists (spinning it round and round and stretch it meanwhile). I placed the dough in a round pizza tin and cut off the excessive thick rimmings and let the dough rise 20 minutes. The remaining dough from the cuttings I shaped into 8 little pizza breads (small rolls made of pizza dough).
For the pizza topping I used:
3 tablespoons tomatoe chunks
2 tablespoons tomatoe paste
1 pinch sugar
5 slices italian sausage: thinnly cut salame tipo felino
6 brown button mushrooms, sliced in thicker slices
1/2 small red bell pepper, sliced in thin slices
1 jalapeno, sliced finely
1 white onion, sliced finely
1 garlic glove, sliced finely
3 anchovis cut lenghtwise and halved
1 mozarella di buffolo, sliced
some parmigiano-reggiano, freshly shaved
2 pinches oregano (wild oregano from crete) rubbed between the palms of the hands
small pinch smoked red chilli powder
only a little salt
First I mixed tomatoe chunks and -paste with a pinch sugar and spread the mixture very thinnly on the dough. Afterwards I arranged all the other toppings (I used a mandoline for most of the vegetables). Sprinkled everything with herbs and spices and at last topping the cheese slices and -shavings. I sprinkled a little olive oil over the pizza and it went into the preheated oven at 220 C for 15 minutes or so - done when dough seems to be crunchy and cheese golden.
I glazed the dough rolls with olive oil and sprinkled them with a roughly grinded oriental spice mixture (coriander, pepper, cinnamon, ginger, anisette, sesame, gloves) and sesame seeds. I baked them at 200 C for maybe 10-15 minutes (did not use a watch) until golden.