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"GOING OFF-RECIPE": Pizzarolis Going "Off-Recipe"
is all about getting some ingredients together and inventing something that's just a little different. Have an "off-recipe"
of your own? We'd love to hear about it. (And thanks to our buddy Joe for the inspired title.)
Pizzarolis!* So easy. So forgiving. So creative. So pretty. Let’s start with easy: Go to your nearby fresh dough pizza parlor and buy a round of pizza dough. Yes, they’ll sell it to you; just ask. One of my favorite Italian markets also has frozen dough balls. That’s what you see in these pictures. Thaw out the dough and let it rise a little bit. Or if you’re using the fresh dough, let it come to room temperature.
Forgiving: Lightly flour a large surface
for rolling out your dough. Cut the dough in half and roll each half out (roughly) into a rectangular shape about 1/8 inch
thick. Don’t overwork the dough, it will only stretch so far. The best advice I received came from Vinnie of Luisa’s, our favorite Italian spot: “Don’t overstretch! You’ll make the dough nervous!”
Creative: Top the dough with your fillings.
My favorite: Mushroom and Cheese Ingredients:
1 cup onions, diced 2 cloves of garlic, minced 2 cups mushrooms (cremini and white) sliced or small diced 1 cup of grated cheese (such as Gruyere or Parrano) Dried herbs, such as oregano, thyme or basil Directions: Preheat oven to 350º. Saute the onions until soft and lightly browned. Add garlic, sauté a little longer. Then add the mushrooms and sauté over a medium high heat until the moisture has been cooked away and the mushrooms are browned. Cool the mixture. When the mixture is cool, spread over the dough, then sprinkle the cheese over the top; dust with herbs. Roll up the dough along the long side of the rectangle, make three cuts along the top. You can let your “loaf” rise for 10-20 minutes if you like. This will deliver a more breadlike texture. Brush with an egg wash for a glossy, golden crust. Place on a baking sheet and bake for 30 minutes.
Other fillings? Up to you. Minced cooked sausage, artichoke hearts,
minced sundried tomatoes, olives, thinly sliced pepperoni, drained ricotta and cooked (and squeezed) spinach, mozzarella —
just nothing too moist or uncooked, and not too thick. NOTE: Probably
less is more. I wasn’t crazy about my mix of prosciutto, sundried tomatoes, artichokes and mozzarella. Too many competing
flavors. But I always recommend cheese in the mix.
Pretty! Here’s a lovely alternate baking method.
Cut your loaf into slices about two inches thick. Place cut side up in a pan (like cinnamon buns). Let rise 15 – 20 minutes, then bake for 1/2 hour. These were fabulous, and had a very roll-like texture. Disclaimer: Okay, I also toyed with naming these Strombalinas,
Strombizzas, and Prombolis. Somehow I couldn’t bring myself to call these concoctions stromboli, which they undoubtedly
are. |
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