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Aperitif wreath
30 m active | 1 h 10 m total
Nutrition facts per serving:
  • Energy in kcal about 455
  • Fat about 18g
  • Carbohydrates about 37g
  • Protein about 20g
This is needed
This is needed for 8 people
Pizza dough
  • 1 pizza dough, rolled into a rectangle (ca. 28 x 38 cm)
  • 140 g pesto rosso (red pesto)
  • 125 g mozzarella
Carrot rosettes
  • 200 g carrots
To decorate
  • 150 g mini mozzarella balls
  • 100 g dried tomatoes in oil
  • 100 g pitted green olives
  • 50 g Bündnerfleisch (Graubünden air-dried meat) in slices
  • 110 g Tête de Moine rosettes
  • 50 g salami in slices
  • 1 bunch rosemary
  • Apron, Baking tray, Fork, Knife, Oven mitts, Peeler, Scissors, Timer, small bowl, Kitchen scales, Spoon, Cooling rack, Toothpick
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And that's how it's done
And that's how it's done
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.

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