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Dried Tomato Roll Pizza

Dried Tomato Roll Pizza

Pizza, the indispensable taste of Italian cuisine, appears in a different form this time. This roll pizza recipe, combined with the rich aroma of sun-dried tomatoes, promises an unforgettable experience both visually and with the taste it leaves on the palate.

You can prepare this delicious rolled pizza as a perfect meal with a bowl of green salad and a cold drink. Be sure to try this flavor, which will appeal not only to your palate but also to your eyes, to surprise your guests and give them a special surprise. Enjoy your meal.


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Mix yeast, milk and sugar, cover and let sit for 5 minutes, stirring to activate.

Add the other ingredients and obtain a dough that does not stick to the hand or the kneading bowl.

Add the flour slowly and in a controlled manner.

Cover it and leave it to ferment for 40 minutes.

Slice the Berrak Sun-Dried Tomatoes and spring onions into small pieces and place them in a bowl.

Grate the cheese and put it in a bowl. If you wish, you can also use alternatives such as white cheese, string cheese, or chechil cheese.

Divide the fermented dough into 2 parts and roll it out into a rectangle on the counter.

Apply the softened butter to the dough in a thin layer and divide it into the filling ingredients.

Sprinkle salt, ground pepper and thyme according to your taste on the filling and wrap the dough in a roll shape.

Cut the rolled dough into 1 finger thickness, place it on a baking tray lined with baking paper, at intervals, correct its shape and press it lightly.

Break 1 whole egg, beat it with 1 tablespoon of olive oil and spread it on the rolled pizzas.

Bake the rolled pizzas for 22 minutes on the middle floor of a 180 degree preheated fan oven.

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