Closed Pizza Roll

Ingredients

for the dough:

Dry yeast 1 tbsp

Salt 1/2 tbsp

Sugar 1/2 tbsp

Baking powder 1/2 tsp

Water 325 ml

Olive oil 1/2 tbsp

Flour 500 g

For the vegetable filling:

Olive oil 2 tbsp

Bell pepper 1 red

Onion 1 red

Tomato 2

Garlic 2 cloves

Oregano 1 tsp

Sugar 1 tsp

Salt 1 tsp

For the remaining filling:

Chorizo sausage 120 g

Salt

Pepper

Olive oil 1 tbsp

Pecorino cheese 100 g

Paprika

Basil

All Combine the dry ingredients for the dough in a large bowl. Pour in half the water and mix, gradually adding the remaining water, continuing to knead the dough. Form a ball and transfer it to a board. Stir in the olive oil and knead the dough on a floured board until smooth and elastic (about 8-10 minutes).

Return the dough to the bowl, wrap it in plastic wrap, and cover the bowl with a clean kitchen towel. Set it in a warm place until the dough doubles in size (1.5-2 hours).

While the dough is rising, prepare the filling. Heat oil in a large skillet over medium heat. Sauté the chopped onion and pepper, add the minced garlic, and cook for about 2 minutes. Add the oregano, sugar, and salt, and finally, add the chopped tomatoes. Cook for another minute and remove from heat.

 Once the dough has risen, remove the plastic wrap, knead it on a board for about a minute, and return it to the bowl, covered with a towel (also wrapped in plastic wrap), for another 30 minutes. After half an hour, remove the dough from the bowl and roll it out into a 1 cm thick rectangle.

Preheat the oven to 180°C. Place the prepared vegetables on the dough, sprinkle with paprika, salt, and pepper.

Add a layer of sliced sausage, then drizzle with olive oil. Sprinkle with a layer of grated cheese and basil (tear with your hands). Roll the roll, folding the edges to prevent the filling from leaking.

Transfer the roll to a baking sheet and place it in the preheated oven. Bake for about 30 minutes, until golden brown. Remove from the oven, let cool slightly for about 5 minutes. Slice and serve. 

Bon appetit!