Pizza roll cake

Ingredients for 1 servings:

• 500 ml water, warm
• 1 pinch(s) of sugar
• 21 g yeast
• 25 ml olive oil
• 1,000 g flour
• 20 g salt
• 400 g Gouda, young, sliced
• oregano
• Pizza seasoning
• olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 35 minutes; Total time approx. 5 hours 5 minutes

variable

Dissolve the sugar and yeast in warm water. Then add 25 ml of olive oil. Mix the flour with the salt and pour in the dissolved yeast. Now mix everything until you have a smooth dough that should pull away from the sides of the bowl. Add more flour (or water) if necessary. The finished yeast dough should rest for about two hours until it has doubled in volume. Then roll out the dough into long, approximately 15 cm wide strips. Sprinkle these with the spices (oregano and pizza seasoning), top with the Gouda, and roll up. Cut the rolls into approximately 10 cm pieces and place them in a greased springform pan. Repeat this process with all the dough. If there is any leftover Gouda, simply spread it over the snails. Once you have used up all the dough, let it rest for another one to two hours until the snails fill the pan well. You can now spray or drizzle the snails with a little olive oil and sprinkle with some more seasoning. Now place the pizza snail cake in the lower third of a preheated oven (200°C/400°F top/bottom heat). They’ll be ready after about 35 minutes. Cooking time may vary from oven to oven. The recipe is highly adaptable. You can fill the snails with other fillings (e.g., herb butter, cream cheese, salami, or ham), and you can also adjust the seasonings to suit your taste.