Junior chef
Utensils
Apron
baking paper
Baking tray
Brush
Knife
Oven mitts
Rolling pin
Sieve
Tablespoon
Teaspoon
Timer
small bowl
Cutting board
Kitchen scales
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
On a lightly floured surface, roll the dough into a rectangle (approx. 60 x 25 cm).
Filling
Arrange the mortadella on top of the dough so that it overlaps slightly, leaving a border of approx. 2 cm all the way around.
Drain the peppers, tomatoes and artichokes in a sieve. Quarter the artichokes. Spread the vegetables on top of the ham.
Peel the eggs, place in the middle on top of the vegetables, sprinkle with cheese. Tear off the basil leaves and scatter on top.
Fold the edges of the dough over the filling, roll up, press together firmly. Shape the dough roll into a wreath on a baking tray lined with baking paper.
Brush the wreath with oil, sprinkle with salt and pepper.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, serve warm.
| Serve with: | Leaf salad |
|---|
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