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Pizze cartucciate


For the pizza dough

  • 500g plain flour (Lamb Brand)
  • 12g yeast
  • 1 tsp salt
  • 1 tsp sugar
  • 100g butter
  • 100g grated Parmesan cheese (Galbani)
  • 300ml warm milk
  • ½ tsp garlic flakes
  • ½ tsp dried oregano
  • 1 beaten egg for egg wash

Filling suggestions

  • Tomato polpa (Mutti)
  • 2 balls fresh mozzarella cheese (Galbani)
  • Fresh basil leaves


  • 100g sliced mushrooms
  • Sliced chorizo sausage


  • 1 tub ricotta cheese (Galbani)
  • 2 tbsp cooked chopped spinach
  • 1 tbsp chopped black olives


  • 1 fried onion
  • 1 thinly sliced zucchini
  • Smoked salmon
  • Zest of a lemon


Knead all the ingredients into a soft, pliable dough. Cover and allow to rest until it doubles in bulk. Cut the dough into 8 pieces and roll into 8 balls, cover and leave to rest for 10 minutes. Roll out the pizza balls into 15 cm disks. Divide the suggested fillings between the pizza bases keeping your fillings always to the centre of it.  Fold the sides, brush lightly with beaten egg and pinch to secure. Brush again with egg wash, allow to prove slightly again before baking in a hot oven until browned and cooked through.

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