Octopus pizza

Octopus pizza

45 Min. Active
3 hr 25 Min. Total
690 kcal per person
Nutritional value / person: Fat: 30 g, Carbohydrate: 75 g, Protein: 28 g

Junior chef

Two stars mean: The best chefs are required here, who weigh, cut, knead, shape and fill soft ingredients.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Measuring cup
  • Oven mitts
  • Paring knife
  • Stick blender
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dough

400 g white flour
1 ½ tsp salt
1 tsp dry yeast
2 ½ dl water
2 tbsp olive oil

Topping

3 vine-ripened tomatoes
2 tbsp tomato puree
2 tbsp olive oil
4 frankfurter sausages
150 g grated mozzarella

How it's done

The kids can help at the marked areas .

Dough

400 g white flour
1 ½ tsp salt
1 tsp dry yeast
2 ½ dl water
2 tbsp olive oil

Mix the flour, salt and yeast in a bowl. Add the water and oil, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

To shape the octopus

Divide the dough into 4 equal portions. On a lightly floured surface, roll out two portions into circles (each approx. 20 cm in diameter), place each on a baking tray lined with baking paper. Divide the two remaining portions into 8 pieces each, shape into rolls approx. 30 cm long. Attach 8 rolls to each circle of dough as wavy tentacles, press on gently.

Topping

3 vine-ripened tomatoes
2 tbsp tomato puree
2 tbsp olive oil
4 frankfurter sausages
150 g grated mozzarella

Cut off four slices from one tomato and set aside. Cut the remainder of the tomatoes into pieces, place in a measuring cup along with the tomato puree and olive oil, puree with a handheld blender. Cut the sausages into approx. 5 mm slices. Cover the dough circles and tentacles with the tomato sauce. Place the sausage on the tentacles, press down gently. Arrange the mozzarella on the dough circles. Place two slices of tomato and sausage on each for eyes.

To bake

Approx. 15 mins. on the bottom shelf of an oven preheated to 240°C. Remove from the oven, bake the second pizza.

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