AdventurerKatziThese pumpkins are baked from finished pizza dough. Their filling is changeable, here they are filled with pesto, mozarella balls and party tomatoes. These ingredients are also easy to handle for children. The dough pieces are stocked and then folded together. The resulting dough balls are tied together with cords and thus get their pumpkin shape. Binding requires a lot of skill, if necessary let an adult help you. After baking, the cords are removed and the pumpkin is embellished with a salt stick and a basil leaf. Still served warm, they taste best. Take the pumpkin into your hand and just break it apart. The inner heat escapes so that the pumpkin can be eaten well. Have fun trying out.
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Prepare all materials and ingredients.
Take the rolled-up pizza dough out of the packaging and slowly roll it apart.
Leave the dough on the thin butterbread paper, which will be removed later. Place the dough in front of you.
Take a knife and cut the dough across.
Halve the dough again with the knife, from top to bottom in the middle. You have now divided the dough into four equal parts.
Now you divide each of these four parts again from top to bottom in the middle.
Now your dough should be divided into eight equal pieces.
Take a teaspoon of pesto and put a stick of green pesto on each piece of dough.
That's what it looks like.
Wash the small tomatoes under running water.
Place them on a cutting board and pieces each tomato in four equal parts. Cut them once in the middle and divide each half one more time.
Now put a few pieces of tomatoes on each pesto crack. Spread the sliced tomatoes.
That's what it looks like.
Now open the mozzarella and pour the water into the sink.
Place a Mozarella ball in the middle of each piece of dough.
Now you need a packing cord or a thick thread that you can easily remove after baking.
Cut off two cords of about 20 centimeters in length. Put them in front of you as a cross.
A piece of dough is now folded together. Take the opposite corners and fold them on top of each other.
Then fold the other two corners inside as well.
To keep the dough corners in the middle, beat them over each other and press them firmly.
This is how the dough part can look. Now take the dough piece in your hand. On the side there are probably still openings to be seen. These are pressed together a bit in the next step.
Bending the edges of the dough a little inward that they are closed. Make sure that the dough does not tear, otherwise the pesto and the cheese run out when baking.
Place the dough ball with the closed side upwards on the crosshairs.
The opposite cords are now knotted together on the dough.
The dough ball now looks like a package.
Cut off two more cords in the same length (about 20 centimeters) and place them as a cross again.
Place the dough packet back in the middle of the cross. Make sure that the cords now lie exactly between the already knotted cords.
The cords opposite each other are knotted together again. The cords press a little bit into the dough when knotted, so the dough ball gets the typical appearance of a pumpkin.
You now shorten the long overhanging cords with a pair of scissors.
Put the pumpkin on a sheet covered with baking paper. Now tie together all the other pieces of dough. Take your time, because that takes some time. During this time, the pizza dough opens a bit and the pumpkins get a nice shape.
When you're done, you'll have eight pizza shorts on your tin.
Take an egg and open it. You only need the egg yolk. Put it in a cup.
Now you need a brush. Stir the egg yolk a little bit in the cup.
Add egg yolk to every pumpkin. This gives it a nice colour after baking.
If all pumpkins are coated, they are placed in the oven.
After baking, some cheese, pesto or tomato liquid may have run out, but that doesn't matter.
With each pumpkin, cut the knots on the cords and gently dissolve them from the dough.
The dough now holds without the cords. Remove them and throw them into the garbage.
Now you need some salt sticks. Break them into short (about 5 centimeters long) pieces.
Put a salt stick in the middle of the pumpkin.
Then pick up some basil leaves.
In every pizza pumpkin you put next to the salt stick another basil leaf. The small pumpkin is ready.
Once you've prepared them all, you can put them on a plate. Warm they taste best. So: Enjoy your meal.
Have fun trying out.
Materials
Directions
Prepare all materials and ingredients.
Take the rolled-up pizza dough out of the packaging and slowly roll it apart.
Leave the dough on the thin butterbread paper, which will be removed later. Place the dough in front of you.
Take a knife and cut the dough across.
Halve the dough again with the knife, from top to bottom in the middle. You have now divided the dough into four equal parts.
Now you divide each of these four parts again from top to bottom in the middle.
Now your dough should be divided into eight equal pieces.
Take a teaspoon of pesto and put a stick of green pesto on each piece of dough.
That's what it looks like.
Wash the small tomatoes under running water.
Place them on a cutting board and pieces each tomato in four equal parts. Cut them once in the middle and divide each half one more time.
Now put a few pieces of tomatoes on each pesto crack. Spread the sliced tomatoes.
That's what it looks like.
Now open the mozzarella and pour the water into the sink.
Place a Mozarella ball in the middle of each piece of dough.
Now you need a packing cord or a thick thread that you can easily remove after baking.
Cut off two cords of about 20 centimeters in length. Put them in front of you as a cross.
A piece of dough is now folded together. Take the opposite corners and fold them on top of each other.
Then fold the other two corners inside as well.
To keep the dough corners in the middle, beat them over each other and press them firmly.
This is how the dough part can look. Now take the dough piece in your hand. On the side there are probably still openings to be seen. These are pressed together a bit in the next step.
Bending the edges of the dough a little inward that they are closed. Make sure that the dough does not tear, otherwise the pesto and the cheese run out when baking.
Place the dough ball with the closed side upwards on the crosshairs.
The opposite cords are now knotted together on the dough.
The dough ball now looks like a package.
Cut off two more cords in the same length (about 20 centimeters) and place them as a cross again.
Place the dough packet back in the middle of the cross. Make sure that the cords now lie exactly between the already knotted cords.
The cords opposite each other are knotted together again. The cords press a little bit into the dough when knotted, so the dough ball gets the typical appearance of a pumpkin.
You now shorten the long overhanging cords with a pair of scissors.
Put the pumpkin on a sheet covered with baking paper. Now tie together all the other pieces of dough. Take your time, because that takes some time. During this time, the pizza dough opens a bit and the pumpkins get a nice shape.
When you're done, you'll have eight pizza shorts on your tin.
Take an egg and open it. You only need the egg yolk. Put it in a cup.
Now you need a brush. Stir the egg yolk a little bit in the cup.
Add egg yolk to every pumpkin. This gives it a nice colour after baking.
If all pumpkins are coated, they are placed in the oven.
After baking, some cheese, pesto or tomato liquid may have run out, but that doesn't matter.
With each pumpkin, cut the knots on the cords and gently dissolve them from the dough.
The dough now holds without the cords. Remove them and throw them into the garbage.
Now you need some salt sticks. Break them into short (about 5 centimeters long) pieces.
Put a salt stick in the middle of the pumpkin.
Then pick up some basil leaves.
In every pizza pumpkin you put next to the salt stick another basil leaf. The small pumpkin is ready.
Once you've prepared them all, you can put them on a plate. Warm they taste best. So: Enjoy your meal.
Have fun trying out.
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