Steps

• In a large bowl, pour the warm but not boiling milk and water, the oil, the egg and the dry yeast (fig. 1).

  

• Mix with a hand whisk and add the sifted flour and salt all at once (fig. 2).

  

• Work for a few minutes with a spatula to combine all the ingredients (fig. 3).

  

• Then, as soon as the dough becomes firmer, proceed to knead with your hands directly in the bowl (fig. 4).

  

• Knead for 10 minutes, transferring the dough to a work surface until you obtain a smooth and homogeneous dough ball (fig. 5).

  

• Let rise covered with a dish towel or plastic wrap in a warm place, such as in a turned-off oven with the light on, for about 2 hours or until it doubles in volume (fig. 6).

  

• After this time, deflate the dough with your knuckles to release the air inside, fold it over itself in the bowl, then transfer it to the work surface and with the help of a dough scraper divide it into two equal dough balls (fig. 7).

  

• Round the two dough balls by rolling them. This process is important to ensure even growth during leavening (fig. 8).

  

• Roll out the first dough ball on a well-floured work surface with the help of a rolling pin until you obtain a rectangular sheet of 15.7 x 10.6 inches (fig. 9).

  

• Then do the same with the second dough ball (fig. 10).

  

• Mix the tomato paste with the tomato sauce and spread it over the entire surface of the first sheet with the help of a spoon (fig. 11).

  

• Also add the sliced cheese (fig. 12).

  

• And finally, sprinkle with plenty of oregano, previously removed from its stems (fig. 13).

  

• Overlap the second sheet on the first until all the edges align, then roll it up from the shorter side and seal the two edges by pinching them with your fingers to ensure the filling does not escape during baking (fig. 14).

  

• With the help of a dough scraper, divide the roll into 9 perfectly equal parts (fig. 15).

  

• Place them in a 26-28 cm round mold lined with wet and well-squeezed parchment paper (fig. 16).

  

• Sprinkle with more oregano as desired (fig. 17).

  

• Let rise for another hour or until they double in volume in a dry place away from drafts, usually inside the turned-off oven with the light on (fig. 18).

  

• After this time, sprinkle with grated parmesan and brush with a beaten egg yolk (fig. 19).

  

• Bake in preheated static oven at 356°F for 35 minutes. If it darkens too much on the surface, cover it with a sheet of parchment paper during the last 10 minutes of baking (fig. 20).

  

• Turn off, remove from the oven, and let cool slightly.

  

• 
  And voila…the savory rose cake with pizza flavor is ready to be enjoyed!

  

• 
  Enjoy from La Cucina di FeFè!