Pizza snails with Parma ham

Name: Pizza snails with Parma ham
Cook time: 50 min
Total time: 50 min
Yield: 10
Ingredients: 500 g Tomatoes; 1 Onion; 100 g Parmesan (piece); 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 1 (400 g) Roll of fresh pizza dough (refrigerated shelf); 150 g Sun-dried tomato sauce; 1 TABLESPOON dried oregano; 7-10 Tbsp Pepper; 100 g Parma ham; baking paper

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 10

500 g Tomatoes
1 Onion
100 g Parmesan (piece)
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
1 (400 g) Roll of fresh pizza dough (refrigerated shelf)
150 g Sun-dried tomato sauce
1 TABLESPOON dried oregano
7-10 Tbsp Pepper
100 g Parma ham
baking paper

Directions

1
Wash, quarter, seed and finely dice the tomatoes. Peel and finely dice the onion. Grate cheese. Grease a round pizza tray or a quiche dish (approx. 26 cm Ø) and dust with flour. Preheat the oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
2
Lightly dust a large sheet of baking paper with flour. Unroll the pizza dough and place it with the dough side on the baking paper. Peel off the dough paper. Spread the dough with tomato sauce, leaving an approx. 2 cm wide edge on both long sides.
3
Sprinkle oregano on the sauce. Spread tomatoes and onions on top. Season with pepper. Cover with Parma ham and sprinkle with about 2/3 cheese.
4
Moisten the edge of the dough on one long side with water. Then roll up the dough from the opposite long side and press on. Cut the pizza roll into approx. 10 thick slices. Place the pizza snails close together on the tray.
5
Sprinkle with remaining cheese. Bake in a hot oven for about 25 minutes.