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Cheesy Pizza Buns
Pizza in a closed bun: a simple yeast dough wrapped around a spoonful of tomato sauce, cheese and basil, then baked until golden. The dough is mixed and proved in a sealed Mixing Bowl, and the Silicone Baking Sheet bakes the buns without sticking.
- Total time
- 75 min
- Prep
- 25 min
- Cook
- 20 min
- Rest
- 30 min
Ingredients
Method
Pour the lukewarm water into the Tupperware Mixing Bowl and stir in the yeast until dissolved. Add the flour, olive oil, sugar and salt and stir, then knead by hand until the dough is smooth, elastic and no longer sticky.
Seal the bowl and leave the dough to rise for 30 minutes.
Knead the dough briefly to knock it back and divide it into 4 pieces. On a floured surface, roll each into a 6 in (15 cm) round.
Put 1 tsp pizza sauce in the centre of each round, then 2 tbsp cheese and some basil, without overfilling. Draw the edges up over the filling and pinch them together at the top, avoiding a thick knot of dough. Turn the buns seam side down and flatten them slightly.
Take the rack out of the oven and heat the oven to 400 °F (200 °C). Lay the Tupperware Silicone Baking Sheet with rim on the cold rack, arrange the buns on it seam side down and brush them with a little water or olive oil.
Slide the rack back in on the second-lowest level and bake for about 20 minutes, until the buns are golden brown.
