Layered stuffed pizza triangles were an experiment to achieve a pizza, or perhaps better said, slightly different calzones, to eat pizza but in a stuffed sense.
Of course, I did some tests, but I have to say with really excellent results, obviously a stuffed pizza like this is very filling because it is folded onto a pizza base about 9.5-10 inches in diameter.
Obviously, you can make smaller pizza circles to get smaller triangles, but I thought this size made a nice impression on the table.
I stuffed them with potatoes, simple tomato and mozzarella, onions, and a tomato base with mozzarella and sausage, and I have to say each was better than the last.
Try this recipe, and you will be captivated!
If you make this or any of my recipes from my blog, feel free to send me your photos, and I will post them on my Facebook page under your name.
Approx. 900 Kcal for each triangle stuffed with potatoes
- Difficulty: Easy
- Cost: Medium
- Rest time: 3 Hours
- Portions: 6 triangles
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Layered Stuffed Pizza Triangles
Basic Dough
- 2 1/2 cups lukewarm water
- 2.64 lbs and 7 oz of all-purpose flour
- 2 tsp fresh yeast
- 1 1/2 tsp salt
- 3 tbsp sunflower oil
- 3.5 oz mozzarella
- 5.3 oz canned tomatoes
- 2 tbsp extra virgin olive oil
- to taste salt
- optional dried oregano
- 2 medium potatoes
- 3.5 oz mozzarella
- 2 tbsp extra virgin olive oil for the pan and 2 for cooking
- to taste rosemary
- 3.5 oz mozzarella
- 5.3 oz canned tomatoes
- 2 tbsp extra virgin olive oil
- to taste salt
- optional dried oregano
- 2 medium onions
- 3.5 oz mozzarella
- to taste salt
Preparation of Layered Stuffed Pizza Triangles
In a large bowl, put the lukewarm water and yeast, let it dissolve, then add half of the flour and start kneading. Then add the oil, salt, and the remaining flour, continuing to knead for a few minutes until you get a firm, non-sticky dough ball.
Let it rise in a large bowl in a warm place until it doubles in size, about 2 hours.
While the dough is rising, I prepared all the ingredients. I crumbled the mozzarella in a bowl and put it in the fridge.
I passed the tomatoes, seasoned them with extra virgin olive oil, salt, and oregano if you like, mixed well, and put them in the fridge.
I peeled and washed the potatoes, then cut them into small cubes, placed them in a non-stick pan with 2 tablespoons of extra virgin olive oil, heated the pan, added the potatoes and additional olive oil, salt, and rosemary, stirring occasionally until slightly browned.
After cooking the potatoes, I set them aside.
For the onion filling, I sliced the onions into julienne strips and in a bowl, mixed them with a sprinkle of salt. After 30 minutes, I moved them to a sieve over a bowl and let them drain until needed for the filling.
Once the dough has risen, turn it out onto a floured surface and knead again to form a ball.
Divide the dough into 6 balls and let them rest for a few minutes, then create dough discs and cut each disc from the center to the edge and then a small slit at each end as shown in the photo.
Fill 3 sections of the circle and then close the pizza onto itself from left to right as shown in the photo.
I also show the photos with potato filling.
Once the triangles are formed, place them on an oiled baking sheet well spaced, let them rest for about 1 hour….
…then bake in a hot oven at 482°F for about 20-25 minutes until golden.
