Parmigiano Reggiano shared this vibrant recipe for Rolled Pizza with Vegetables, courtesy of Silvana Ghillani. This colourful twist on traditional pizza features a thin, airy dough layered with roasted peppers, olives, capers, and slivers of Parmigiano Reggiano. Rolled into a beautiful spiral, it creates a visually stunning dish with layers of savoury flavour in every bite—perfect for a casual lunch or a shareable appetizer that’s as impressive as it is delicious.
Rolled Pizza with Vegetables
Ingredients:
- 0.5 kg flour type “0”
- 1 egg
- 1 cube fresh brewer’s yeast
- 150 g whole milk
- 3 red bell peppers
- 1 clove of garlic
- 1 tbsp capers (small), salted
- 2 tbsp black olives (taggiasca type)
- 1 egg, to brush
- extra virgin olive oil, to taste
- fine salt, to taste
- 100 g Parmigiano Reggiano in slivers
- unsalted butter, to taste
- flour, to thicken
Directions:
- In a small bowl, dissolve the brewer’s yeast in the warm milk. In the meantime, in a bowl, mix together egg, olive oil and flour. Once the brewer’s yeast is completely dissolved, add it to the flour mix. Knead the mix in order to obtain a smooth dough. Score a cross into the dough and let it rise for at least 2 hours (until the dough doubles in volume).
- Soak the capers in water; replace the water 2-3 times so that the capers become less salty. Wash the bell peppers and bake them in the oven for 10 minutes at 180°C so that they can be easily peeled. Meanwhile, pit the olives. Peel the peppers, cut them into strips and sauté them with a dash of olive oil and a clove of garlic. Add the olives and the well-dried capers.
- Prepare the Parmigiano Reggiano slivers. Put the leavened dough on a pastry board and roll out into a very thin sheet. Top the dough with peppers, capers, olives and cheese slivers. Roll the dough and seal the edges of the shape well.
- Brush with a beaten egg and place the roll on a buttered and floured baking tin. Let it rise for 30 minutes.
- Bake in the oven at 170°C for 50 minutes.
Tip: You can roll out the dough using a sheeter, then use a rolling pin to join the dough strips together.
