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Mozzarella tomato twist
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
clean kitchen towel, large bowl, standing mixer (optional), oven, cutting board, knife, ladle (optional), rolling pin, baking pan
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How-To Videos
Basic yeast dough
Homemade aioli
Nutrition per serving
Step 1/ 7
- 200 g all-purpose flour
- 28⅓ g butter
- ⅔ eggs
- 14 g fresh yeast
- 16⅔ g sugar
- ⅓ tsp salt
- 100 ml butter milk
- clean kitchen towel
- large bowl
- standing mixer (optional)
Process flour, butter, eggs, yeast, sugar, salt, and butter milk into a smooth dough using either a standing mixer or your hands. Cover and leave to rise in a warm spot for 1 - 2 hours.
Step 2/ 7
- 83⅓ g mozzarella
- 3⅓ g basil
- oven
- cutting board
- knife
Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
Step 3/ 7
- 66⅔ ml crushed tomatoes
- flour for work surface
- ladle (optional)
- rolling pin
Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
Step 4/ 7
- salt
- pepper
Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
Step 5/ 7
Starting from the long side, roll up the dough from the bottom edge.
Step 6/ 7
- knife
Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
Step 7/ 7
- baking pan
Place the pieces wreath-shaped into a greased baking pan. Bake in a preheated oven at 180°C/ 355°F for 35 - 40 min. until golden. Serve with dips as desired.
Enjoy your meal!
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