The following recipe is a follow-up to the Fall canning post I made yesterday morning.
This is the recipe for the pizza rolls discussed in that post.
|12 cups||ground wheat|
|5 cups||warm water|
Mix ingredients together in a large bowl. Lightly flour the counter top to keep dough from sticking. Roll dough out flat in a mostly rectangular shape. This should look like a very large, thin, rectangular pizza crust.
- Olive oil
- Fresh garlic, coarsely chopped with some salt (I prefer Redmond Real Salt for flavor)
- Vine-ripened, garden fresh tomatoes cut into small chunks
- Fresh basil
- Fresh oregano
The amounts of these ingredients are largely due to taste. Each time I make it, the spices vary depending on how I am feeling for the day. The only tip for this is to add more spices than you think you will need. This sauce will be softened by the pizza dough so it should be a little strong.
Heat the oil in a saucepan, then add the garlic and cook for 1 to 2 minutes, stirring constantly. Do not allow the garlic to brown. Add the tomatoes, basil, and oregano and bring to a boil. Reduce the heat and simmer, stirring occasionally. The juiciness of the tomatoes will determine the length of the cooking time. Most of the moisture should be be cooked out before cooking is complete. When there is still some liquid left in the pan, carefully puree the sauce using a blender. Bring it back to a boil, and continue simmering until desired consistency.
Cover surface of dough with pizza sauce followed by any toppings of your choice. I like cheese and pepperoni but I could just as easily do ham and pineapple. After toppings are added, roll dough into a large cylindrical shape. Slice in 1â€³ to 1.5â€³ segments and place on a cookie sheet. Two small cookie sheets will fit nicely into a Camp Chef Camp Oven, making about 20 rolls. Cook for 20 to 25 minutes or until lightly browned.