Time: 1 hour 50 min.
Complexity: average
Servings: 8-10

A step-by-step recipe for the festive "New Year's Wreath" pizza

A simple sausage and pepperoni pizza is transformed into a festive wreath for the holiday table. Topped with a golden-brown bow and fresh basil, this pie is just too cute to eat.

Ingredients:

• 2 tbsp. l. olive oil
• 2 cloves garlic, minced
• 1/2 small onion, finely diced
• 400 g canned whole tomatoes without skin in their own juice, mash thoroughly
• 1.5 cups fresh basil leaves
• Coarse salt and ground black pepper
• 250g sweet Italian sausages for frying, casing removed
• Two (450 gr.) balls yeast pizza dough room temperature
• Wheat flour for rolling out
• 1/2 cup coarsely chopped pepperoni sausage
• 1 cup (about 120 g) grated mozzarella
• 1 large egg, beaten
• A pinch of red chili flakes
• Special equipment: 7.5cm round baking pans or cookie cutter

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

garlic, onions, tomatoes, basil, pepperoni sausage, kupaty (fried sausages), yeast dough, premium flour, mozzarella cheese, eggs, red pepper flakes

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Preparation:

Step 1
• Place a pizza stone or an inverted baking sheet on the center rack of the oven and preheat to 200°C. Invert another baking sheet and line it with parchment paper.
Step 2
• In a small saucepan, add 1 tablespoon of oil, then add the garlic and onion and cook over medium heat until the vegetables are softened, about 5 minutes. Add the crushed tomatoes, 1/2 cup of basil leaves, 1 teaspoon of salt, and a few grinds of black pepper and bring to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens, about 25 minutes.
Step 3
• While the sauce is simmering, add the remaining tablespoon of oil to a small skillet and heat to medium. Add the sausage meat and cook, breaking it up with a spoon, until browned, about 5 minutes. Remove from heat to cool.
Step 4
• On a lightly floured surface, roll and stretch the dough into two flat circles, each 12 inches in diameter. Using a 3-inch round cutter, poke a hole in the center of each circle to create rings. (Set the holes aside.)
Step 5
• Place one of the rings on a parchment-lined baking sheet. Spoon all but 1 tablespoon of the tomato sauce over the dough, smoothing it out evenly. Sprinkle with the sausage meat, pepperoni, and all but 1 tablespoon of mozzarella, leaving a 1.5 cm border around the edges. Carefully place the other dough ring directly on top and pinch the edges to seal the filling inside the dough.
Step 6
• Using a sharp knife, cut the filled dough into 3-cm-wide strips, like sunbeams. (Don't cut all the way to the center; the wreath should remain intact and hold its shape after baking. You should have about 24 strips.) Gently twist each strip twice to create a curl, then press them together.
Step 7
• To make the bow, roll and stretch the two remaining scraps into 6-inch rectangles. Spread one rectangle with tomato sauce and sprinkle with mozzarella. Top with another rectangle of dough and press the edges. Twist the dough once with both hands in opposite directions to form a bow. Place the bow on the prepared baking sheet next to the wreath.
Step 8
• In a small bowl, beat the egg with a few drops of water. Using a pastry brush, brush the bow and wreath with the egg wash and sprinkle with salt. Place the baking sheet with the wreath on the preheated stone and bake until the bow is golden brown, about 20 minutes. Remove the bow and continue baking the wreath until golden brown and the pizza is cooked through, about 25 minutes more. Chop the remaining basil. Place the bow on the bottom of the wreath, sprinkle with basil, and a pinch of pepper flakes.

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