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This instructable is going to show you how to make a rolled up pizza (not a calzone, which is folded, with plenty of air). During step 4 or so I realised that the blob of rolled dough looked very similar to a graboid from Temors or my vision of a sandworm from Dune. Hence the eyes...

Some background: many years ago I went away for a weekend in Prague with a bunch of friends. After the bars closed we stopped at a kebab shop that sold lots of very exciting snacks. Picking something at random, I ended up with a sort of savory rolled up concotion of pasty, tomato and cheese. It was the best post-pub snack I think I've ever had. Recalling this the other day, I decided I was going to try and re-create it.

Recently I learned that this sort of thing is quite popular in parts of Northern Italy. I doubt they put olive eyes on it though...

Step 1: Make a Thin Rectangular Pizza

I used dough from my local bakery for the base. Get a chopping board, or clean work surface and dust with flower. Put the dough on it and, after also dusting with plenty of flower, roll out in a rectangle shape. Make sure you have a good amount of flower between the dough and the chopping board when you are done, as hthis will help you roll it up later.

Use some Italian passata for the tomato base, spread it out with a spatula or spoon.

Step 2: Add You Toppings

Cover the base with delicious toppings. Make sure you slice everything thin, so that it rolls up nicely without poking out of the dough.

You can put on whatever you like, I used:

* Cherry tomatos
* Mushrooms
* Spinach
* Olives (stuffed with garlic)
* Mozarella Cheese (grated with a cheese grater)
* Home grown yellow courgettes straight from the garden :-)
* Ground pepper over the whole thing (not to everyone's taste)

If you like you could put different toppings in different verticle strips across the pizza, so that as you slice the rolled pizza you get different flavours.

Try and get the toppings level across the pizza and pretty close to the edge, though you may want to give yourself a bit of space for the initial roll.

Step 3: Roll Up, Roll Up

Now you need to roll up the pizza. This is the hardest bit as it tends to stick to the base, so you have to roll it a bit at a time to stop it tearing.

With some flour on your hands peel up a corner of the pizza and roll it forward a small amount (about an inch or less). Now move on to the next bit of unrolled dough and roll that up an inch or less. Keep going until you reach the edge, then start again. If it sticks to the board use a thin spatula and some flour to free it.

When you are almost done place your chopping board above a baking tray that has been covered with a layer of greaseproof paper. Now keep rolling your pizza until it rolls onto the baking tray. This is much easier than trying to carry it.

Step 4: Decorate

If you have to, curl the roll to fit on your tray.

Now add some garnish / decoration / whatever you like.

Step 5: Cook

Spray or brush some oil onto the dough and bake the pizza in the middle shelf of your oven (pre-heated to 200C) for 25 minutes, or until the top starts to brown.

You want to make sure the dough is cooked through before eating. When it comes out tap close to the underside with a spoon to make sure it has hardened up into a crust.

Step 6: Admire and Enjoy

Let the pizza cool down for 10 minutes as the insides will be very hot.

With a serrated knife cut some slices out of the pizza and use a spatula to remove them.

Serve with a side of your choice (I used the leftover toppings with some lettuce to make a salad).

Enjoy!

Try brushing it with olive oil, make it crisp
interestingly enough, the graboid is also referred to as a land shark. i'll have to make one of these. with me being a bachelor it looks like i could just pick the damn thing up, after it cools off and sets up, and eat it like.....idk.....a hotdog? burrito? something like that.
You'll have to let me know how that pans out, the one in the picture was pretty huge. It should be possible to pick up, just don't wear your best shirt when you try ;-)
uhuhh.....that big? i mayyyy need to cut it in half then. and thanks for the shirt tip mate lol -whispers- ill wear a bib. XD cheers!
Interesting! just a tip from a fellow foodie if you keep the seam of the dough on the bottom and pich it close3d you will not have the spillage. Same thing with the sides
Good tip, thanks.
<br> Thank you for using the name Graboid.<br> <br> L<br> <br> <br> <br> <br> <br>
was thinking the exact same thing

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Bio: I'm a robotics researcher and also work in the arts. I love what I do for a living. I also hack stuff for fun ... More »
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