Mini chef
Utensils
Apron
Baking tray
Fork
Knife
Oven mitts
Peeler
Scissors
Timer
small bowl
Kitchen scales
Spoon
Cooling rack
Toothpick
Ingredients
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
How it's done
The kids can help at the marked areas .
Pizza dough
Roll out the dough with the baking paper, spread the pesto on top, tear the mozzarella, scatter on top. Roll up the dough from the long edge, shape the roll into a wreath. Place the wreath on the baking tray along with the baking paper.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove from the oven, leave to cool completely on a rack.
Carrot rosettes
Peel the carrots lengthwise into thin strips using a peeler. Roll up the carrots to make rosettes, insert a toothpick into each.
To decorate
Drain the mozzarella, tomatoes and olives, thread onto a toothpick along with the cheese, air-dried meat and salami. Insert into the wreath. Cut the rosemary into sprigs and insert between the toothpicks.
| Note: | The ingredients on the wreath can be switched around to suit the season. |
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