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Pizza snake
20 m active | 1 h 40 m total
Nutrition facts per serving:
  • Energy in kcal about 243
  • Fat about 6g
  • Carbohydrates about 37g
  • Protein about 9g
This is needed
This is needed for 10 piece
Yeast dough
  • 2 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 500 g white flour
  • 3 dl lukewarm water
  • 2 tbsp olive oil
Filling
  • 0.5 bell pepper, cut into small pieces
  • 3 tbsp tomato puree
  • 0.5 courgette, coarsely grated
  • 50 g cherry tomato, cut in half
  • 150 g mozzarella, cut into cubes
To decorate and bake
  • 20 g pitted black olives, cut into rings
  • a little bell pepper, cut into a baton for the tongue
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And that's how it's done
And that's how it's done
Yeast dough
Mix the flour and salt in a bowl. Add the yeast, oil and water, knead into a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
Filling
On a lightly floured surface, knead the dough once more, cut into 10 equal pieces, press down. Spread the tomato puree on top, place the vegetables and cheese in the centre of each piece of dough. Seal the dough and shape into balls. Place the balls (seam side down) on a baking tray lined with baking paper, shape into a snake.
To decorate and bake
Press two olive slices into the snake's head as eyes and press the pepper baton into the front of the head as a tongue, use the rest of the olive slices to decorate the dough. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Allow to cool slightly on a cooling rack, serve lukewarm.