Woohoo -Say that fast 3 times! 🙂
This month for Blog Party #32- Pizza Party ,Stephanie that amazing Sorceress over at Dispensing Happinessasked us to bring a pizza based appetizer and a beverage of our choice. I chose to make these super easy pizza scrolls and a homemade rootbeer float. Usually we have beer or wine with our pizza but I didn’t have time to whip up a batch of that. Rick has a Chilean Cabernet in the plans but it hasn’t been started yet.
I love Zatarain’s Rootbeer extract for making homemade rootbeer and usually we are making it for a crowd so we go the dry ice method for carbonation. Since this was a small serving I used sparkling Pellegrino instead. For the pizza scrolls I made my standby pizza dough using the bread-maker on dough setting to mix it. Easy I said…
1-1/8 cups of warm water
1-1/2 Tablespoons olive oil
2-1/2 cup all purpose flour
1 cup cake flour
1-1/2 teaspoons salt
1-1/2 teaspoons sugar
1-1/2 teaspoons active dry yeast
Place in the bread maker container in the order given and then select the dough setting. Mine takes about 1-1/2 hours. The dough will be very soft and sticky and you’ll have to knead it on a floured surface a bit after you take it out of the bread-maker. The softness makes it so you don’t break your teeth on these scrolls.
For the scrolls:
Roll the dough out into a long relatively thin rectangle. Spread a little pesto (not too much) over the dough, add a handful of Parmesan cheese and top with thin Prosciutto slices. Roll up starting from a long side. Slice into 1″ pieces and place on a parchment lined baking tray. Bake in a preheated 450F oven for about 11 minutes.
For the float:
In a large soda glass, mix 1 Tablespoon Zatarain’s Rootbeer extract, 4 Tablespoons sugar and 16 ounces of sparkling water. Mix well and add vanilla ice cream. Top off with more sparkling water if needed.
Enjoy and thanks to Stephanie for a great party!