I saw this post from a blogger about making this little piggy pizza that was just made into piggy bread first. http://cafechocolada.blogspot.com/2008/02/this-little-piggy.html and this link to Dr. Oelker recipe for Piglets for happiness at http://www.coolinarika.com/recept/709874 which was translated by google to English. I think the recipe for the Dr. Oetker recipe comes from an old Dr. Oetker cookbook and was made by oblakica. .
I never tried any kind of dough that two doughs were mixed together, but I find that interesting.
I sure don’t know, but think one of this recipes with applewood smoked bacon, pizza sauce and mozzarella would be good. Maybe also a little bit of oregano added. I guess almost any fillings would be interesting.
I might try one of these recipes on Saturday to see what happens. I guess these little pig heads can be called pizza.
This is the recipe that was translated to English from oblakica. The translation isn’t complete though.
Preparation
1
From these ingredients first knead dough and leave in a warm place to rise. Meanwhile zamijestite crisp batter and mix them well together to create a lightly floured surface. Roll out dough and cut into mold or glass circles (mine were 7-8 cm in diameter but can be smaller and larger, if desired).
2
Grate cheese, add the tomato sauce and oregano. This part you can change as you see fit. For example, to add to that mixture some salami or ham or vegetables (peppers, onions ..) or change the cheese (gorgonzola would be perfect), etc. Fill piglets those you love.
3 / slika/38057 /
Arrange half circles on the baking sheet (on wax paper best) and put the stuffing on it as you want. The edges of the pastry brush with beaten egg white, cover the remaining rounds and a good squeeze. From the dough, cut out smaller circles (some app. 4 cm) cut to get the 4 triangles, brush with egg white and "paste" ears. Also make small circles of snout. Toothpick make the eyes and nostrils, and insert, if desired, cumin and grains of pepper and cloves. When all this is a little brush rebooted yolk, beaten with a little milk. Bake 20 to 25 minutes at 170-200 degrees Celsius. slika1 pic2
Serving
Maybe this recipe looks complicated, so I thought, but it really is not. It was almost really fast, and kids went crazy, eat almost everything away before midnight
Oh yeah, I turned them 20 pieces in this recipe.
Bon appetit everyone and Happy New Year
Ingredients
Dough
400 gr wholemeal 1 pack of dry yeast 1 egg 2 dl sour cream 1 dl warm milk pinch of salt
Marzipan
150 grams of flour 100 gr margarine a little salt
Topping
optional cheese (eg Gouda) optional tomato sauce optional oregano
For joining and coating
1 egg white 1 egg + milk
I don’t think many people would be interested in making pizza pigs, but since I was curious how two doughs would work together and since no water was called for in the recipe I mixed the two doughs and made the pizza pigs today. I was also curious about how Greek yogurt would work in this recipe.
The two doughs were very easy to work with and the first dough smelled very good. I guess that was from the yogurt, but don’t know. I did scald the milk in this recipe even though that wasn’t called for. This would be a good molding pizza dough in my opinion. The dough rolled out easily. In my opinion the pizza pigs tasted good and are very tender.
I did use more Greek yogurt and margarine than is shown in the picture with the ingredients.
These are the pictures of the pizza pigs and the process of making them. The pizza pigs were just filled with tomato sauce, mozzarellas and Greek oregano.
I had leftover dough and oiled and balled it. If the dough ball is still good until Tuesday I will try something with it.
I used Greek yogurt in the top recipe.
http://www.pizzamaking.com/forum/index.php/topic,23202.0.html
Norma
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