It's no secret the boss of All in the kitchen love italian food. Moreover, Cyril Lignac regularly offers rich and tasty recipes inspired by the specialties of this country. Tomato risotto, penne with pesto, osso bucco … This time, the chef is tackling the famous pizza. Far from the traditional Margherita, Cyril Lignac offers an original variation that little gourmets will not be able to resist. Even adults should fall in love with this snail-shaped rolled pizza. A pinch of cheese, a little bolognese and lots of flavor, that's all you need to enjoy, without the fuss. The little extra? The appearance of this recipe is so incredible that it might wow your guests.
Cyril Lignac's rolled pizza recipe
The ingredients for 4 people :
- 1 pizza dough roll
- 70 g grated mozzarella or 3 mozzarella balls
- 300 g cooked bolognese meat
- 1 egg
- 50 g hot water
- 40 g mustard
- 40 g of wine vinegar
- 15 cl of oil
- Salad (lettuce heart)
- A few basil leaves
- Espelette pepper
- Salt and pepper from the mill
- 1 cake mold
- 1 brush
To make the pizza:
Preheat the oven to 250 degrees. Start by sifting your work surface with a little flour and place the pizza dough on it. Cover the dough with a little flour on top, rub and spread it. Cut the dough in half and again in half to have 4 bands. Place a little cheese on the dough strips. It should be put on the entire length, but not over the entire width. If you are making this recipe with fresh mozzarella, cut it into small pieces.
On the cheese layer, add the bolognese. For the show, Cyril Lignac directed its sauce mythical before embarking on the making of the pizza. The chef nonetheless recalled how to go about obtaining a perfect bolognese: you have to brown 1 onion with olive oil. Then add the minced meat and cook it before pouring in the tomato sauce. Simmer, adding a little salt and pepper. You will get a very simple and delicious bolognese.
Butter the cake pan. Roll the pizzas. To do this, flip the ends of the pizza (the dough should cover some of the filling), then pinch the dough to bring the left and right sides of the dough together. Flip your pizza over and roll it up. Repeat the step with the other three strips of pizzas. When finished, you can place the strips in the mold. Break the egg to keep only the yolk. Brush it on the dough and bake in 250 ° C for 15 minutes. Once the pizza is out of the oven, turn it out. Brush a little olive oil on the pizza with a brush. Sprinkle with a pinch of Espelette pepper and a pinch of fleur de sel. Place the basil leaves on top.
Preparation of the salad and the vinaigrette :
In a salad bowl, pour the vinegar, add a pinch of salt and pepper. Mix with a whisk, then pour in the mustard. Add the oil, without stopping beating, then the hot water. You can then mix the sauce with the salad, once the pizza is out of the oven.
Read also :
⋙ All in the kitchen: the recipe for pasta carbonara by Cyril Lignac
⋙ Cyril Lignac: his tips for cooking zucchini
⋙ All in the kitchen: the recipe for crispy macaroni gratin by Cyril Lignac