Cyril Lignac shares his recipe for Bolognese rolled pizza and takes us to Italy

Here is the recipe for the Bolognese rolled pizza by Cyril Lignac (All in the kitchen, M6):

Preparation time: 20 minutes
Cooking time: 10 minutes

Ingredients for 4 persons

  • 1 rectangle pizza dough roll if possible
  • 450g of bolognese meat, homemade or in a jar
  • Espelette pepper
  • 3 balls of mozzarella or 180g of grated mozzarella
  • 1 egg
  • Some basil leaves
  • Some salad leaves
  • Olive oil
  • Fine salt and freshly ground pepper
  • Vinaigrette: 15cl of neutral oil; 40g of wine vinegar; 40g of mustard; 50g hot water

Preheat the oven to 250 ° C.
Roll out the pizza dough into a rectangle if it is not. Cut it into 4 equal strips. Sprinkle with grated mozzarella or fine pieces of mozzarella, place the cooked meat in the center of the strips and fold the sides first then gently pinch the edges from top to bottom all along. Place the sausages in the loaf pan from the outside to the inside or in the pan with the pinch on the inside. Drizzle with the beaten egg. Bake for 12 to 15 minutes. Top with basil leaves and Espelette pepper.
In a salad bowl, prepare the vinaigrette by pouring the mustard with the vinegar, mix, add the oil then hot water, continue to whisk. Place the salad leaves. Mix and place them in a dish to accompany the pizza.

Also to discover: Cyril Lignac unveils his recipe for "crazy" carbonara pasta



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