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For the pizza dough:
1 tsp (5 g) - dried
1 tsp -
1/4 cup - warm water
1 cup - bread flour or plain flour
1/2 tsp - salt
1 tbsp -
For the filling:
2 tbsp - grated mozzarella cheese or normal cheese cube
2 tbsp - very finely chopped
2 tbsp -very finely chopped
1 tbsp - chopped
For the final preparation:
yolk mixed with 1 tsp of
How to Make Pizza Roses
For pizza dough:
Combine 1 tsp (5 g) of dried yeast, 1 tsp of sugar and 1/4 cup of warm water (50 ml) and keep in a warm place for about 10 minutes or until frothy.
Sift 1 cup of bread flour or plain flour and 1/2 tsp of salt into a large bowl and make a well in the centre.
Add 1 tbsp of olive oil and the yeast mixture into the well and mix to form a soft dough. Add 1-2 tbsp of water if required.
Knead the dough on a floured surface for about 10 minutes or until smooth and elastic.
Sprinkle 1 tbsp of water or flour if required.
Place the dough in a large oiled bowl, cover it with a damp cloth (the dough and wet cloth should not touch each other) and leave in a warm spot until it has doubled in size (approximately 1.5 hours).
Punch the dough down with your fist on a floured surface to remove the air and keep aside for 15 minutes.
For the filling:
In a bowl, gently mix all the filling ingredients together. Keep aside.
Final steps: Divide the dough into 6-8 sections and shape them into neat balls.
Now start shaping the roses by rolling out each ball to about 4 inches in diameter.
Brush a bit of butter on the circle of dough.
Make 4 diagonal slits, leaving the centre intact.
Add your filling in the centre (1 tbsp).
Take one of the sections and cover the side of the filling with it.
Take the opposite side's section and cover the other side of the filling with it.
Repeat with the two last sections.
Pinch the dough on the side to seal it (or use your creativity to make rose petals).
Repeat until all the rose-rolls are ready.
Place the prepared rolls on a greased muffin tray/cupcake tray for 15-30 minutes.
Pre-heat your oven to 180 degrees Celsius.
Brush each rose gently with egg yolk mixed with a tsp of milk (for vegetarians, only milk).
Bake for about 15-20 minutes or until the tops are golden.
Remove and brush them with melted butter.
Keep them covered until time of serving so that they stay soft.
Serve with tomato ketchup or as an accompaniment with any meal or soup or as a snack.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.