Woodfired Pizza Dumplings/Rolls

Confession: we have homemade pizza about once a week. 

During vacation last week I thought it would be fun to reinvent pizza night. 

I started with the usual pre-made dough and mozzarella cheese.  This would also work with shredded cheese.

Mr. Happy started up the wood fire oven.  Yes, we have a wood fire oven.  It was built by the previous owners and I have to admit that it's pretty darn cool!  And under used... we need to find reasons to use it more! 

Here you can see the smoke pouring out. 

Gave the dogs each a 'soup' bone (the kind from the store that has the marrow still in) to keep them happy/busy.

I am also joining in on Tasty Tuesday with Sugar the Golden Retriver and Kolchak from Kol's Notes

On a cutting board, I flattened the dough with my hands in to a rough rectangle.

Cut the rectangle into eight squares.

Then I went back to check on how the fire was doing and shoved a few more pieces of wood in. 

Oh, and as a side note, these rock ovens + our location in the woods seem to be spider heaven.  Mr. Happy pointed out that there was massive (and thankfully dead) spider in there.  Ick!  Seriously it was the biggest one I have seen in NY.   

Back to dough.  Roll each dough square in to a ball and then flattened them like mini pizzas.

Add a tomato sauce of your choice in little blobs.

Open and cut up the mozzarella.  I also chopped some fresh basil from the garden.

Layer the cheese on the sauce.

Generous heap of basil on top of the cheese.

Now, you bring the sides of the mini rounds together.  I found it worked to do two opposing sides at a time. 

Then a little *pinch, pinch* and you form your dumplings!

And then I flipped them upside down. 

For next time: I think I will leave the 'pinched part' at the top.  When they baked... the cheese and sauce oozed out and it would have been extra yummy for it to ooze out the top and all over the dumpling!

I use a regular baking pan lined with parchment paper (so the dumplings don't stick to the bottom) to cook these in.  It's a pan that has been abused a few times like this and is still going strong. 

I also brushed the dumplings with tomato sauce.  You could probably use butter instead if you like.

When the woodfire oven was ready I took the dumplings to meet the heat.

Popped them in.  The fire and coals get pushed to the back and the pan bakes in the front.

They only took about 15 minutes to get nice and toasty with the cheese and sauce melting out the bottoms.

Dipped in a little more sauce mixed with parmesan and I think we have hit a recipe to try again!!

So easy.  So versatile.  So fun!  And yes, you could do these in a normal oven too!  And let me tell you... the leftovers the next day were incredible!

Hope you give these a try!!