The pizza wreath with the Thermomix® does not need any special technique for the dough. The Thermomix® kneads it in two minutes on kneading mode. The technique that really turns the wreath into something special is in the scoring after shaping. Anyone who skips that step or cuts too deep ends up with a rolled-up swirl rather than a fanned-out wreath. In 85 minutes including proving and baking time, the result is on the table.
As party finger food, the wreath works particularly well because every guest can pull off their own piece directly, without needing a knife or plate. The filling with Crème fraîche sauce, Gouda, mushrooms and salami is the base. You can swap the salami for ham or replace the mushrooms with peppers.
Pizza Wreath with the Thermomix®
Ingredients 0 / 16 ✓
- 360 g wheat flour type 550 + extra for the work surface
- 180 g water lukewarm
- 1/2 cube fresh yeast
- 25 g olive oil
- 1 tsp salt
- 1 pinch sugar
- 2 garlic cloves
- 20 g tomato puree
- 150 g Crème fraîche
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 tbsp pizza seasoning
- 200 g Gouda
- 100 g mushrooms
- 50 g salami slices
- 1 egg
Instructions 0 / 9
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1
Grate the cheese.
Place the cheese for the filling into the mixing bowl, grate for 10 sec / speed 5 and set aside.
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2
Knead the yeast dough.
For the dough, add flour, water, yeast, oil, salt and sugar to the mixing bowl and knead for 2 min / kneading mode. Transfer the dough to a bowl, cover and leave to prove in a warm place for 30 minutes.
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3
Preheat the oven.
Preheat the oven to 200°C (fan 180°C, gas mark 1-4). Line a baking tray with baking paper.
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4
Make the sauce.
For the pizza sauce, peel the garlic, place in the mixing bowl, chop for 4 sec / speed 8 and push down with the spatula.
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5
Stir the sauce.
Add tomato puree, Crème fraîche, salt, pepper and pizza seasoning and stir for 5 sec / speed 3.
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6
Slice the mushrooms.
For the filling, clean the mushrooms and cut into slices. Quarter the salami slices.
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7
Roll out the dough.
Roll the dough out on a floured work surface into a rectangle roughly 30 x 50 centimetres and spread with pizza sauce from the bottom (long side) up to about three-quarters of the way. Top with mushrooms, salami and cheese. Roll the topped dough up from the bottom to the top.
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8
Shape the wreath.
Place the roll on the baking tray, shape into a wreath and press the ends firmly together. Score the outer edge of the wreath at intervals of about 5 centimetres without cutting all the way through, gently pull the pieces slightly outward and rotate each one a quarter turn before setting it back down.
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9
Score and bake.
Beat the egg. Brush the pizza wreath with the egg and bake on the middle shelf of the oven for 25 to 30 minutes.
Nutrition per serving
The scoring makes the wreath
We roll the topped dough from the bottom upwards into a log. Then comes the step many people underestimate: the log is closed into a wreath, the ends pressed firmly together, and then the outer edge of the wreath is scored at roughly five-centimetre intervals without cutting all the way through. The individual pieces are gently pulled slightly outward and rotated a quarter turn before being set back down.
Rotating the pieces is key: it opens the filling upwards, the cheese melts evenly, and the wreath bakes through because the pieces are not lying on top of each other. Leaving the pieces straight instead of rotating them gives you the same filling but less even browning.
Preparing the dough
The Thermomix® kneads the yeast dough on kneading mode, and the whole kneading process takes two minutes. The dough then goes to a warm place for 30 minutes. You can also prepare the dough and the sauce up to two days ahead and store them covered in the fridge. On the day of the party, simply roll out, top and shape.
One important point when topping: only cover up to three-quarters of the surface, leaving the upper edge free. If you top too generously, the filling gets pushed out when rolling. If the dough sticks while rolling, simply add a little more flour underneath the work surface rather than pressing it into the dough. This recipe uses 360 g of wheat flour type 550, which is easily manageable on all Thermomix® models (TM31, TM5, TM6, TM7) on kneading mode.
Crème fraîche instead of tomato sauce
Most pizza wreath recipes use tomato sauce. We deliberately use Crème fraîche as the base, and there is a practical reason for that: tomato sauce soaks into the rolled dough and makes it wet from the inside. When baking, the wreath often stays soggy at the seam rather than baking through. Crème fraîche binds the filling without releasing liquid. The layer stays creamy and the dough stays crisp. We briefly season the Crème fraîche with salt, pepper and a pinch of oregano, then spread it over the dough. Anyone who misses the classic pizza flavour can add a teaspoon of tomato puree. That is enough for the colour and the characteristic taste.
Rolling up the wreath
We roll tightly from the wide side (30 cm). A loose roll opens up during baking. The finished wreath goes onto baking paper, into the oven at 200°C top and bottom heat (fan 180°C) on the middle shelf for 25 to 30 minutes. Brush with beaten egg before putting it in the oven so the crust turns golden brown.
If you want to prepare the wreath ahead and freeze it: freeze the shaped and scored wreath before baking. To bake, place it directly from the freezer onto the baking tray and extend the baking time by about ten minutes.
Goes well with: Tomato sauce.
Also worth trying: Baked Apple Pull-Apart Bread with the Thermomix® and crunchy nut brittle.
The reliable pizza dough with the Thermomix® can be used for many other variations. Anyone who wants to know more about the Thermomix® kneading mode and its limits will find all the details on flour quantities, times and dough types in our article on kneading with the Thermomix®.
