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Pizze Cartucciate


You will need:

For the pizza dough:

Lamb Brand Plain Flour 500g

Lamb Brand Table Salt 1 tsp

Lamb Brand White Granulated Sugar 1 tsp

Lamb Brand Garlic Flakes ½ tsp

Lamb Brand Dried Oregano ½ tsp

SAF Yeast 12g

Warm Milk 300ml

Parmesan Cheese 100g, grated

Butter 100g

Yeast 12g

Egg 1, beaten for egg wash


Filling suggestions:

Tomato Polpa

Fresh Mozzarella Cheese, 2 balls

Fresh basil leaves


Mushrooms 100g, sliced

Chorizo Sausage, sliced


Ricotta cheese 1 tub

Spinach 2 tbsp, cooked and chopped

Black Olives 1 tbsp, chopped


Onion 1, fried

Zucchini 1, thinly sliced

Smoked salmon

Zest of a lemon

All you have to do is:

1. Knead all the ingredients into a soft, pliable dough.

2. Cover and allow to rest until it doubles in bulk.

3. Cut the dough into 8 pieces and roll into 8 balls, cover and leave to rest for 10 minutes.

4. Roll out the pizza balls into 15 cm disks.

5. Divide the suggested fillings between the pizza bases keeping your fillings always to the centre of it.

6. Fold the sides, brush lightly with beaten egg and pinch to secure.

7. Brush again with egg wash, allow to prove slightly again before baking in a hot oven until browned and cooked through.