The puff pastry pizza with 3 different fillings is among my grandmother’s memories, she called it rentortata puff pastry pizza. Originally from the Cicolano area, at the border with Abruzzo, the puff pastry pizza was baked in a wood oven with hearty and very greasy fillings that, in the middle of winter, were warm and comforting food.
Bringing it to the present, I propose my lighter version of the puff pastry pizza with 3 different fillings, while largely maintaining the traditions. I will make a delicate and crumbly dough, with fewer eggs, and the fillings will exclude liver and lard.
The first will be with sausage, the second with tuna, and finally the third with bacon or cooked ham. Choose the one you prefer and also try my modern and delicate version of the savory stuffed brioche crown.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/2 cups flour
- 2 1/3 tbsp vegetable oil
- 2 1/3 tbsp milk
- 1 egg
- 1 tsp fine salt (scant)
- to taste black pepper
- 5 oz fresh sausage (crumbled)
- 3 1/2 oz scamorza cheese (diced or grated)
- 1 oz grated Parmesan cheese
- 5 oz canned tuna (crumbled or blended)
- 3 1/2 oz green olives
- 1 3/4 oz grated Parmesan cheese
- 7 oz bacon (sliced or cooked ham in slices)
- 3 1/2 oz caciotta cheese (diced or grated)
- 1 oz grated Parmesan cheese
Steps
Prepare the dough by placing the sifted flour in a bowl with the beaten egg, oil, milk, salt, and a grind of black pepper. Combine the ingredients and then work the mixture until smooth and homogeneous.
If the dough needs more elasticity, add a few teaspoons of milk and form a dough ball. Close it and let it rest at room temperature for thirty minutes.In the meantime, prepare the ingredients for your preferred filling, each one is delicious.
The filling quantities are for a puff pastry pizza that, once rolled into a spiral, fits into a 20 cm (about 8 inches) diameter round baking pan.With a rolling pin, roll out the dough into a thin, almost transparent sheet, forming a rectangle about 27 inches wide.
You can also use a pasta machine; in this case, make 3-4 thin puff pastry strips that you will overlap along the long edge.Brush the sheet with olive oil and sprinkle a grind of black pepper on top. Spread the filling evenly and finish with plenty of grated Parmesan or pecorino cheese.
For the tuna filling, you can crumble or chop it together with the olives. Additionally, the cheese can be replaced with any type except fresh mozzarella.
At this point, roll up the puff pastry with the filling to form a long cylinder of dough. Seal the ends of the cylinder well to prevent the filling from spilling out and twist it onto itself, as in the photo. The dough cylinder will stretch as you twist it; this is normal.
After twisting the puff pastry, wrap it into a spiral shape, like a snail.
Oil a baking pan that can hold it, in this case, 20 cm (about 8 inches) in diameter, and place the puff pastry pizza inside, finishing with a brush of olive oil. You can garnish with a sprinkle of sesame and poppy seeds.
Bake the puff pastry pizza in a preheated oven at 340°F (170°C) for about 50 minutes.
When it is cooked and golden, take it out of the oven and let it cool for a few minutes before serving it, accompanied by a good full-bodied red wine.
