Bacon and salami pizza roses

Name: Bacon and salami pizza roses
Ingredients: 400 g pizza dough; 2 tablespoons olive oil; 90 g spicy ketchup or tomato paste; 1 teaspoon salt; 1/2 teaspoon ground pepper; 100 g sliced cheese; 100 g bacon; 100 g beef and pork salami; 100 g pitted green olives; 100 g grated cheese

Pasta/Pizza - Bacon and salami pizza roses by Tiberia J. - Recipia

Bacon and salami pizza roses are baked in muffin tins, with pizza dough rolled around the filling. The cheese melts on top and the edges turn golden; spicy ketchup and green olives give them their distinctive flavor. I cut the dough while it’s still cold, but only after it has thawed completely. Prep: 20 minutes. Cook: 45 minutes. Total: 65 minutes. Serves: 6. Approximately 490 kcal and 22 g protein per serving.

Ingredients

400 g pizza dough
2 tablespoons olive oil
90 g spicy ketchup or tomato paste
1 teaspoon salt
1/2 teaspoon ground pepper
100 g sliced cheese
100 g bacon
100 g beef and pork salami
100 g pitted green olives
100 g grated cheese

Preparation

1. Let the dough thaw completely, then cut it into 6 equal strips. 2. Grease a muffin tin with the 2 tablespoons of olive oil. 3. Spread 15 g of spicy ketchup on each strip. Sprinkle with the salt and pepper, then arrange the cheese slices on the dough. 4. Put bacon and salami on each strip. Place half a green olive on each slice of salami, then roll up the strips and put the roses in the tin. 5. Sprinkle the grated cheese on top. Bake at 200°C for 20 minutes, until the cheese starts to melt. Transfer the roses to a flat baking tray and bake for another 25 minutes, until browned underneath.

Notes

Serve them warm with a green salad. I put them in the oven close to mealtime, since the base stays crispier when they don’t sit around. The dough should be fully thawed but still cold when you roll it out; if it gets soft and sticky, put it in the fridge for a little while. Thin slices of salami are easier to arrange, and if the filling slips as you roll, tuck the end of the dough underneath to secure it. Leftovers keep in the fridge for up to 3 days. Spicy ketchup can be replaced with the same amount of tomato paste; the dish contains gluten and dairy.