- 1 onion
- 2 cloves garlic
- 1 sprig rosemary
- 2 sprigs thyme
- 2 tbsp olive oil
- 2 tbsp tomato paste
- 2 tbsp white balsamic vinegar
- 600 g canned crushed tomatoes
- 1 tsp sugar
- cutting board
- pot (small)
- cooking spoon
Peel and mince onion and garlic. Pluck leaves from rosemary and thyme sprigs and finely chop. Add some olive oil to a small pot over medium heat. Add onion and garlic and sauté until translucent. Add tomato paste and let cook briefly, then deglaze with white balsamic vinegar. Add canned, chopped tomatoes and season with sugar, salt, and pepper. Reduce heat and let simmer until slightly thickened, approx. 10 min.
- 1 pizza dough
- ½ tsp chili flakes
- 100 g Parmesan cheese (grated)
- 150 g shredded mozzarella cheese
Preheat the oven to 220°C/430°F. Roll out pizza dough and spread approx. one-third of the sauce over the dough. Sprinkle chili flakes, rosemary, and thyme on top, then add Parmesan and mozzarella cheese. Roll up the dough and slice into even rolls.
- baking sheet
- parchment paper
Dip one cut-side of each roll into polenta and place it polenta-side down on a baking sheet. Bake for approx. 15 – 20 min. Serve pizza rolls with the remaining tomato sauce. Enjoy!