Tortoise Shell Pizza Aka Stuffed Pizza Balls Recipes

Steps:

• Dissolve the yeast in the warm milk. Mix flour,oil, sugar,egg and yeast mixture.
• Knead by hand or use a machine until the dough comes together. Add the salt now and knead further.
• Roll into a ball and let it rise in a warm area of the kitchen.
• Chop the tomatoes and mozzarella into little pieces and mix together. Add thorn pieces of basil, a drizzle of olive oil and season.
• Chop the mortadella and emmental and process slightly to make a semi solid paste.
• Heat oven to 200 degrees c or 400 degreec f.
• Cut the dough into 24 pieces and flatten with the palm of your hand or a rolling pin to form a circle about 6 inches across.
• Fill half of with tomato filling and half with mortadella filling. Hold in the palm of your hand and pinch the dough to close in the filling.
• Place seam side down in two buttered 23cm circular tins or use aluminium ones if you are going to freeze them for future use.
• Do not place the balls too close to each other -- they will end up touching as they rise.
• Let the balls rise and use the last egg yolk to glaze the balls.
• Bake for about 20 minutes until golden.

Steps:

• Place crushed tomatoes, canola oil, oregano, basil, and sugar into a large saucepan, cover, and bring to a boil. Reduce heat to a simmer, and cook the sauce, stirring frequently, until the flavors have blended, about 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water, and bring to a rolling boil. Stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the shells are cooked but still firm, about 10 minutes. Drain thoroughly.
• Mix the mushrooms, green pepper, and onion in a bowl. To stuff the shells, spoon about 1 teaspoon of tomato sauce into a shell; sprinkle with the mushroom, green pepper, and onion mixture. Top the shell with about 1 tablespoon of Monterey Jack cheese. Repeat for remaining shells and filling, and place the stuffed shells into a 9x13-inch baking dish side by side and touching. Place several slices of mini pepperoni on each shell. Pour the remaining tomato sauce gently around the shells.
• Bake in the preheated oven until the cheese is melted and browned and the pepperoni slices are crisp, about 30 minutes.

Steps:

• Cook pasta shells to desired doneness as directed on package. Drain. Meanwhile, heat oven to 350°F. Spray 11x7-inch (2-quart) glass baking dish with nonstick cooking spray.
• Heat oil in large skillet over medium heat until hot. Add bell pepper and onion; cook and stir 3 to 4 minutes or until tender. Remove from heat. Add pepperoni, tomatoes and 1 1/2 cups of the cheese; mix well.
• Fill each cooked pasta shell with pepperoni mixture. Place in sprayed baking dish. Spoon any remaining pepperoni mixture between shells. Spoon pizza sauce over stuffed shells. Cover with foil.
• Bake at 350°F. for 30 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake an additional 5 to 10 minutes or until sauce is bubbly and cheese is melted.