So this week you get to see why sometimes its hard to make something into a complete recipe. Italian cooking comes with a lot of love and sometimes its just going with your gut. The photos this week should help a lot when it comes to this. I grew up cooking without measuring and just cooking with the help of all my dead ancestors guiding me. You can do this too. No need to rush as you can take your time and make amazing food. Good luck and I hope to see photos of all of your results.
Ingredients
1 Pound Pizza Dough
2 Pounds Ricotta Cheese
Various Meats and Veggies
Shredded Mozzarella
1 Cup Pecorino Romano Cheese
Flour
Preparation
Prep1 – Preheat your oven to 425 degrees.
Prep 2 – Chop your meats and/or Veggies. I used Salami, Pepperoni and Ham for mine but you can use so many different things or you can just use cheese.
Prep 3 – Lightly grease a baking sheet.
Directions
Step 1 – In a bowl add your ricotta, Pecorino Romano cheese and meats or veggies. Mix very well. Be sure to mix all of your components together thoroughly.
Step 2 – Your dough should be around room temp when you use it. If you try this with a cold dough it just won’t stretch as well as you’d like it to. Sprinkle some flour on a table and put some on your dough also and place it on your floured surface.
Step 3 – For this next step you can stretch the dough out like a pizza. If you do not know how to do this you can use a roller to achieve the proper size.
Step 4 – Slice your dough into 4 equal parts as seen in the photo below.
Step 5 – Add equal amounts of your ricotta and toppings mixture to each section.
Step 6 – Add a small handful of mozzarella to each section.
Step 7 – Now this part I have adjusted as it is hard to fold these properly for most people. Seal your dough and make it into a cylinder shape as this will be easier and it still tastes the same in the end. I promise you this.
Step 8 – Place on your baking sheet and in the center of each one rip a small hole so they don’t explode when cooking. Place the tray in your oven and cook for 20 to 25 mins (ovens vary) or golden brown. Serve!
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