I get a recipe for pizza snails from “naphthalene”, because it also works great in the gluten-free version. And best of all, only half an hour separates you from enjoying this beauty, because the dough is made with baking powder. Since the recipe is simple and the production itself is short, I won’t go into too much detail with the introduction.

Recipe

  • 300 g Schar mix B flour
  • 50 g cold diced butter
  • 2 flat teaspoons baking powder
  • a pinch of salt
  • 180 ml of milk
  • 4 – 6 tablespoons mashed tomatoes
  • 120 g of roasted ham
  • 100 g grated cheese (gaude)
  • oregano (to taste)

Rub the butter into the flour to get a coarse crumb structure. Add baking powder and salt and form a pile and make a hollow in the middle into which you pour a little milk and mix it into the flour with the help of a fork. Knead a smooth dough and roll it out on a floured surface measuring 30 x 30 cm. Coat with mashed tomatoes, sprinkle with oregano, put grated cheese and slices of ham. Roll out the dough and cut it into 12 parts. Arrange them on a baking sheet lined with baking paper and bake for 20 minutes in an oven preheated to 200°C.

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