Mozzarella tomato twist

Based on 52 ratings
Verena

Verena

Founder

Difficulty

Medium 👍
30
min.
Preparation
40
min.
Baking
60
min.
Resting

Ingredients

Servings:-6+
600 g all-purpose flour
300 ml buttermilk
42 g fresh yeast
50 g sugar
85 g butter
eggs
200 ml crushed tomatoes
250 g mozzarella
10 g basil
salt
pepper
flour for work surface
Metric
Imperial

Utensils

  • clean kitchen towel
  • large bowl
  • standing mixer (optional)
  • oven
  • cutting board
  • knife
  • ladle (optional)
  • rolling pin
  • baking pan

Nutrition per serving

Cal
684
Protein
25 g
Fat
25 g
Carb
90 g
  • Step 1/7

    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.
    • 600 g all-purpose flour
    • 85 g butter
    • eggs
    • 42 g fresh yeast
    • 50 g sugar
    • 1 tsp salt
    • 300 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

    Preheat oven to 180°C/ 355°F. Cut mozzarella into thin slices, chop basil into thin strips.
    • 250 g mozzarella
    • 10 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

    Roll the dough out flat onto a floured work surface and spread with crushed tomatoes.
    • 200 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

    Distribute mozzarella slices and basil strips evenly over the crushed tomatoes, Season generously with salt and pepper.
    • 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.

    Starting from the long side, roll up the dough from the bottom edge.

  • Step 6/7

    Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.
    • knife

    Cut the dough roll with a sharp knife into pieces, approx. 5 cm wide.

  • Step 7/7

    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.
    • 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.