Today I’m sharing the recipe to make delicious STUFFED PIZZA BOATS using pizza dough. The STUFFED PIZZA BOATS WITH TOMATO AND MOZZARELLA are a delicious recipe to prepare as an alternative to classic pizza, very easy to make, they are pizza sticks that once cooked are then stuffed with fresh ingredients like tomato and mozzarella. Delicious to prepare in all seasons but also in summer because you enjoy the stuffed pizza rolls cold, with a fresh and tasty filling. Prepare the pizza boats for a dinner with friends, they are perfect if you’re hosting a pizza night, and the great thing is you can prepare them in advance because you can enjoy them cold, also perfect as an appetizer, maybe cut into pieces. I filled the pizza boats with tomato and mozzarella, but you can use other ingredients, such as grilled vegetables, cured meats, and cheeses. Follow me in the recipe as we prepare these delicious boats with pizza dough together, I’m sure it will be a real success at the table! WATCH THE VIDEO RECIPE TO PREPARE THE PIZZA BOATS ON MY YOUTUBE CHANNEL
Also read:
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 12 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 cup water (at room temperature)
- 0.4 oz fresh yeast (alternatively 0.18 oz dry yeast)
- 1 tsp sugar
- 3 1/4 cups all-purpose flour
- 2 tbsps extra virgin olive oil
- 1 tsp fine salt
- 9 oz cherry tomatoes
- 9 oz fiordilatte cheese
- as needed basil
- as needed extra virgin olive oil
- as needed salt
- as needed oregano
Steps
In a small bowl or glass, dissolve the yeast in half of the water with the teaspoon of sugar. Place the flour in a large bowl, make a well in the center and pour in the water with the dissolved yeast, start kneading and then add the remaining water, continuing to knead.
Add the oil, knead, and finally the salt. Continue kneading; the dough will be a bit soft, but that’s okay. Place it on a well-floured work surface and give it a round shape with a few folds. Oil a bowl well inside and place the dough ball for the pizza to rise, seal with plastic wrap and let rest until the volume doubles, which will take about 4 hours.
Retrieve the dough, deflate it, and divide it into 8 pieces if you want to make large boats, or 12 equal pieces for smaller boats. Then work each piece of dough by stretching it with your hands on the floured surface, shaping it into a rectangle. Fold the sides over themselves to create loaves, sealing the seams by pinching with your fingers.
Brush each pizza loaf with a little oil and bake on a baking sheet with parchment paper, in a preheated fan-assisted oven at 392°F for about 10-15 minutes, baking times may vary from oven to oven.
Once the pizza boats are cooked, let them cool. In the meantime, wash and dry the cherry tomatoes, and slice them. Cut the fiordilatte into pieces as well. Make a lengthwise cut on the boats, open slightly with your hands, and fill with slices of tomato, fiordilatte, a pinch of salt, a drizzle of oil, oregano, and fresh basil. Here they are, the stuffed pizza boats, colorful, delicious, and very easy to make!
… Vane’s tips
You can stuff the pizza boats and then reheat them in the oven for a melted filling. I left the filling fresh since it’s summer now.
Once stuffed, the pizza boats can be stored in the fridge for one day.
You can prepare the boats in advance and fill them before serving.
You can use other ingredients to stuff them, like grilled vegetables, cured meats, cheeses, or make sweet versions, with Nutella and whipped cream.
