pizza conespizza in a cone ~ that’s how i love my pizza. you see this in Japan alot and i just love’em…. each of them are simply oozing with goodness …

Recipe adapted from BBC Good Food 

Ingredients

400g strong bread flour
200ml water
50ml olive oil
10g yeast (fresh)
10 grams (1 level tsp) sea salt
1tbsp honey

filling
200g grated mozzarella
50g tomato sauce
1tbsp garlic powder
1tbsp oregano

decoration
150g iberian ham

Directions

pizza cones– Rub the yeast into the flour. Add the remaining ingredients. Mix for a couple of minutes until the dough starts to form. Transfer the dough onto a working surface. Continue to mix the ingredients by stretching out the dough and folding it over onto itself. Keep working the dough until it comes cleanly away from the work surface and is not sticky. Lightly flour the work surface, place the dough on the flour and form the dough into a ball. Place the dough into a bowl and cover with a tea towel. Rest the dough for a minimum of two hours, until it has duplicated it’s volume
– Knead the dough and roll it very thinly. Cut pieces of dough the size of your cones moulds and line the molds with the dough. Press well the closure areas, you can use some water to ensure a better seal and that the dough does not get open during baking. It is best not to reach the edge of the pans with the dough, this way the cone moulds can be removed easily afterwards
– Preheat the oven to its maximum temperature, and bake for about 10 minutes at 200 ºC. When it is ready, let it rest, take away the cone moulds and prepare the filling
– To prepare the filling, just mix the ingredients specified, unless the Iberian ham and tomato
– Proceed to assemble the pizza cone: first spread the cones with tomato sauce, fill it with cheese and spices, and bake for another 10 minutes in the oven as indicated above. Once out of the oven, decorate with roses, which are made by rolling thin slices of ham, and cutting to the desired size. If you want to avoid the roses, you can chop the ham and use it to fill with the cheese

Personal notes:

pizza cones– i made a quarter of the above recipe and yielded 6 cones (using cream horn moulds)- ensure that you stuff alot of cheese into the cone as they start to sink when they are baked. you want a cone with lots of stuffing ( ^-^)_旦””

pizza conesI am submitting this post to Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey of Little Accidents in the Kitchen.

aspiring bakers

 

Pollution index: 70 (good)

 

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(15) Comments

  • joceline (September 16, 2013)

    好特别的 pizza,喜欢也。你好厉害哦。

  • Victoria Bakes (September 16, 2013)

    嗨哟,你太过奖了。。你才是高手呐。。我凑和罢了 :)

  • kitchen flavours (September 16, 2013)

    Hi Victoria,
    This is just wonderful! I can imagine my kids delight if served them with this!
    It looks delicious with the cheese and ham!

  • elisabeth@foodandthrift (September 17, 2013)

    I have never seen pizza like these in my entire life…brilliant idea, and so delicious!

  • Rumbling Tummy (September 17, 2013)

    I finally get to open up your blog. Been having problem for the past few days.
    Totally love this, such a cute idea!

  • May Law (September 19, 2013)

    这是pizza啊! 真的很特别, 真想咬一口试试! 哈哈哈

  • Alice (September 21, 2013)

    hoa, you\’re really creative and your fingers are so talented, Victoria
    I just saw the corn bread you made then I saw this
    brilliant!

  • Aspiring Bakers #35 – A Palate for Pizza (Roundup) | Little Accidents in the Kitchen (March 27, 2014)

    […] are some absolutely adorable Mini Pizza Tarts from Faeez of BitterSweetSpicy Tales Pizza Cones from Victoria of Victoria […]

  • Sharon Lavea (July 28, 2014)

    Hi 🙂 I have used other recipes for dough making and the cones just keep opening whenever I bake this 🙁 I have tried using water but do you have any other suggestions? 🙂
    Thanks

    • Victoria Bakes (July 28, 2014)

      Hi Sharon, maybe you want to ensure your dough itself is not too dry itself? one way i know if it is dry or not, is when i shape it into a ball to rise. if the folds seal together, then it is great. but if you can still the folding lines, then i think you will have difficulty when attempting to seal seams.

      another way is (hopefully this works) to cut it slightly larger than your cone so one end overlap the other? but make sure the overlapping side is rolled flat so it doesn\’t become too obvious 🙂

      thanks for coming by

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