Dried Tomato Roll Pizza

Ingredients

• Half a glass of warm milk
• Half a glass of warm water
• Quarter cup of Berrak Extra Virgin Olive Oil
• 1 dry yeast
• 1 tablespoon of granulated sugar
• 1 heaping teaspoon of salt
• As much flour as needed
• Softened butter
• 6-7 Berrak Sun Dried Tomatoes
• Half a cup of chopped spring onion
• Half bowl of mozzarella
• Salt, black pepper, thyme
• 1 whole egg
• 1 tablespoon olive oil
• 1 pinch of salt

Preparation

1. Mix yeast, milk and sugar, cover and let sit for 5 minutes, stirring to activate.
2. Add the other ingredients and obtain a dough that does not stick to the hand or the kneading bowl.
3. Add the flour slowly and in a controlled manner.
4. Cover it and leave it to ferment for 40 minutes.
5. Slice the Berrak Sun-Dried Tomatoes and spring onions into small pieces and place them in a bowl.
6. Grate the cheese and put it in a bowl. If you wish, you can also use alternatives such as white cheese, string cheese, or chechil cheese.
7. Divide the fermented dough into 2 parts and roll it out into a rectangle on the counter.
8. Apply the softened butter to the dough in a thin layer and divide it into the filling ingredients.
9. Sprinkle salt, ground pepper and thyme according to your taste on the filling and wrap the dough in a roll shape.
10. Cut the rolled dough into 1 finger thickness, place it on a baking tray lined with baking paper, at intervals, correct its shape and press it lightly.
11. Break 1 whole egg, beat it with 1 tablespoon of olive oil and spread it on the rolled pizzas.
12. Bake the rolled pizzas for 22 minutes on the middle floor of a 180 degree preheated fan oven.