Pizza snake

Total time: 1hr 40m
Preparation Time: 20m

For 10 piece


Nadja - LouMalou

Nutritional Information

Contains 243 Kcal, 9g Protein, 37g Carbohydrates, 6g Fat


  • Yeast dough
  • 500 g white flour
  • 2 tsp salt
  • 0.5 cube yeast (approx. 20 g), crumbled
  • 2 tbsp olive oil
  • 3 dl lukewarm water
  • Filling
  • 0.5 bell pepper, finely chopped
  • 3 tbsp tomato puree
  • 50 g cherry tomatoes, halved
  • 0.5 courgettes, roughly grated
  • 150 g mozzarella, diced
  • To decorate and bake
  • 20 g pitted black olives, cut into rings
  • a little bell pepper, cut into a baton for the tongue

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  • Yeast dough

    Mix the flour and salt in a bowl. Add the yeast, oil and water, knead into a soft, smooth dough, cover and leave to rise for approx. 1 hr. at room temperature until doubled in size.
  • Filling

    On a lightly floured surface, knead the dough once more, cut into 10 equal pieces, press down. Spread the tomato puree on top, place the vegetables and cheese in the centre of each piece of dough. Seal the dough and shape into balls. Place the balls (seam side down) on a baking tray lined with baking paper, shape into a snake.
  • To decorate and bake

    Press two olive slices into the snake's head as eyes and press the pepper baton into the front of the head as a tongue, use the rest of the olive slices to decorate the dough. Bake for approx. 20 mins. in the centre of an oven preheated to 220°C. Allow to cool slightly on a cooling rack, serve lukewarm.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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