Hi, peopleee. A few days ago I posted the taquitos, buuut I didn't tell you that the same night, right next to the taquitos, there was another big plate of amazing mini pizzaaas. I saved it on purpose for a separate blog, partly because of the recipe and partly because I needed a longer intro for this one.
I almost ended up making only the pizza and giving up on the taquitos. First, my fiancé was super skeptical like: "What even is that, how is that supposed to turn out, hmmm… just make the pizza, everybody loves pizza, that's your safe bet and is easy and quick." Then we went to the store to get everything we needed. Just when I grabbed the tortillas for the taquitos, we literally ran into our friend there, the one who was coming over with her husband that evening to play cards.
She backed up the idea… of course, not my idea. xDD "Yesss, pizza, go with pizza, don't bother with anything else, pizza is quicker and we all love it." And I was just standing there like "AGHHHH".
But I didn't give up. I decided to make both. 😁
Aaaand guess what? Everyone went crazy over the taquitos. Not because the pizza wasn't good, but because the taquitos were something new and fun to try. Our guests did eat a few slices of pizza as well, they loved everything, but my fiancé, the one who was the most suspicious about the taquitos and insisted that I make the pizza, didn't even taste it that day, only taquitooos. xD
He ate pizza the next morning for breakfast and since there was a lot left, I froze everything. And now, whenever he wants, I just pull a few out of the freezer, place them on a rack over a pot with a little water and steam-warm them. They turn out soft, tasty, perfect. as if they just came out of the oven. Maybe even better.
And now, finally, here comes the recipe.
For the dough, I used: 550 g of soft white flour, 185 ml of warm (not hot) milk, half a cube of fresh yeast (around 20 g), 1 teaspoon of sugar, 2 teaspoons of salt, 2 whole eggs and 115 ml of oil.
I mixed all together and nicely kneaded it into a smooth, soft dough. I left it covered for about 45 minutes, until it rise and doubled in size.
When the dough had risen nicely, I transferred it onto baking paper that I lightly floured. First, I flattened it a bit with my hands, then rolled it out with a rolling pin to get a nice rectangle, trying to keep the thickness even everywhere, just like in the picture.
I spread ketchup over it; I used a bit of spicy and regular mild ketchup, but you can adjust it however you like. You should not put too much so it's easier to roll and slice (I kind of messed that up a bit). 😁 If you like more ketchup, it's better to add it later on top of the roll pieces rather than at this step.
I sprinkled about 180 g of finely chopped pizza ham over the ketchup and then crumbled a slice of homemade cheese on top (around 200g). I added a good amount of oregano, a looot of oregano.
I folded the dough slightly from the sides inward so the filling would stay inside and then rolled the whole thing. I sliced it into pieces of the thickness I wanted, arranged them on a baking tray lined with parchment paper and added a little bit of shredded cheese on top - the leftover cheese from the taquitos. That part is totally optional, you can add whatever you want. Pickles, mushrooms, it's up to you.
The oven was already preheated from the taquitos to about 190°C, so I just popped the mini pizzas in and baked them for about 15 to 20 minutes max, just until they turned nicely golden.
Here's how they turned out, all kinds of different shapes, haha. And they should've all been smaller and more round, if I had actually followed the tips from the recipe… the same tips I am now telling to you, even though I didn't want to listen to them myself. 😁
So, the key is: use as little ketchup as possible on the dough so it rolls and slices nicely. Then, once you cut the pieces, you can add more ketchup, more filling and anything else you like right on top.
Voila! Enjoy! 😍
