John Myers
Tuna Pizza Snails Ala Amarylis
The perfect tuna pizza snails ala amarylis recipe with a picture and simple step-by-step instructions.
- Dough:
- 500 g Flour
- 1,5 packet Dry yeast
- 3 tbsp Olive oil
- 2 tbsp Dried oregano
- 1 tsp Salt
- 250 ml Lukewarm water
- Sauce:
- 5 tbsp Sieved tomatos
- Salt and pepper
- Rosemary dried to taste
- Covering:
- 2 Cans Tuna canned drained in oil
- 1 bag Grated cheese
- Put the flour in a bowl and mix with the dry yeast, salt and oregano. Now knead in the water and the olive oil until a soft, supple and no longer sticky dough is formed. If necessary, add a little more water or flour. Now cover the dough and let it rest for about 2 hours.
- In the meantime, make the tomato sauce from the ingredients above and set aside.
- Put the tuna in a colander, pick it up and let it drain.
- 1 – Line 2 baking sheets with parchment paper.
- Now roll out the dough thinly, brush with the tomato sauce and spread the tuna and cheese on top.
- Roll up very tightly from the long side and cut into approx. 1.5 cm thick slices with a sharp knife.
- Place on a baking sheet lined with baking paper and cover for another 45 minutes.
- Preheat the oven to 200 degrees (convection 180 degrees).
- Bake the pizza snails for about 15-20 minutes until golden brown.
- Have fun baking 🙂
- Tip 11:
- You can also top the pizza snails as you wish. 🙂
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