Stuffed Pull Apart Pizza
Stuffed pull apart pizza are super easy to prepare and great snack of interest to kids. Just roll the dough, apply some pizza sauce, stuff the veggies of choice with cheese, cover with dough and bake. It’s so simple!!! Here I have used sprig genoa multipurpose spice mix which is a medley of Italian herbs and spices giving the true burst of Italian flavors. It can be used for grilling, frying, roasting, stewing, steaming, braise, barbecue. You can just make this for parties, dinner or any special occasion. The smell from oven is heavenly. It is so cheesy and tasty with bust of flavors in every bite.
My other recipe with sprig multipurpose spice mix is eggless cheese crackers
Here goes the recipe
Preparation time: 5 mins
Cooking time: 1 hour
For tomato sauce:
Tomato- 2 nos
Vinegar -1 tsp
Sugar- 1 tsp
Salt -1 tsp
Onion (finely chopped) – ½ cup
Capsicum (finely chopped) – ½ cup
Tomato (finally chopped) – ½ cup
Grated carrot – ½ cup
Garlic pods crushed – 1 tsp
Salt as per taste
Red chili powder – ½ tbsp
SPRIG Genoa multipurpose spice blend- 1 tbsp
Olive oil – 1 tbsp
Cheddar cheese (grated) – ½ cup
Mozzarella cheese (grated) – ½ cup
All purpose flour – 1 ½ cup
Instant yeast – ¾ tsp
Lukewarm milk- ¾ cup
Salt -1 tsp
Oil -1 tbsp
Flour for dusting
Extra milk for applying
Butter for applying
- Boil two tomatoes in water for 5 minutes. Allow it to cool and remove the skin.
- Take a blender add the blanched tomatoes, vinegar, sugar and salt. Make a thick fine paste. Sauce is ready.
- Take a pan, heat oil, onion and saute well.
- Now add tomato and saute well.
- Add crushed garlic and saute well.
- Now add chopped capsicum and fry well until it softens.
- Now add grated carrot and fry for 1 minute.
- Now add red chili powder and mix well.
- Now add SPRIG multipurpose spice blend GENOA.
- Mix well and add salt. Fry the mixture for one minute and later cool this mixture for further use.
Dough preparation and stuffing:
- Take a tall tumbler, add lukewarm milk, dissolve half of sugar and add instant yeast. Mix once. Keep this aside for 15 minutes for blooming.
- Take a big bowl, add flour, salt, remaining sugar, mix well. Now add yeast mixture, oil and prepare dough.
- Take the dough on working table, dust some flour knead the dough for 10 minutes by stretch and fold method.
- Now keep in oil greased bowl, apply some oil on surface also. Close with wet cloth for first proofing or doubling. It took one hour for me.
- After doubling, punch the dough and knead for 1 minute. Divide the dough into two equal halves.
- Roll out each dough balls into thin flat sheet.
- Grease a baking tray with oil and keep this dough sheet on the tray.
- Apply tomato sauce on the surface.
- Now spread the stuffing mixture on this.
- Now spread little grated cheese and tomato sauce on this.
- Now evenly spread the remaining cheese.
- Close the other rolled out thin dough sheet on surface.
- Make a marking at the center using bowl. Now cut the dough into four equal parts.
- Now cut again into eight equal parts.
- Now cut this into sixteen equal parts.
- Take two ends at a time and roll it spirally and pinch of the ends.
- Preheat the oven at 190℃ for 10 minutes. Keep the dough in baking tray for second proofing for 15 minutes.
- After 15 minutes, give milk wash and bake in preheated oven at 190℃ for 25 minutes. Last 2 to 3 minutes, apply butter and bake at 200℃ until you see golden colour.
- Remove from oven; serve hot with sauce and a cup of coffee.
Any veggie combination can be used for stuffing.
Oven temperature settings depend on individual oven.