food and drink 9.3.2017 02:06 pm

How to make a pizza cone

Pizza cone

Pizza cone

Pizza, in the form of a cone, is officially a thing!

What could be better than a pizza-dough cone filled with melty cheese and your favourite toppings (or, now, fillings)? We can report that, although a little unorthodox, this is a trend that’s hard to beat – try making these as a snack for your next winter drinks party… they’re ideal to eat with a glass of red wine in your other hand!

Makes 5 pizza cones

EASY 40 mins + 45 mins, to prove


200g cake flour

125ml (½ cup) warm water

5ml (1 tsp) instant dry yeast

7,5ml (1½ tsp) sugar

pinch salt

tomato paste, to brush

300g mozzarella, grated

10 slices prosciutto

olive oil, to drizzle

salt and freshly ground black pepper, to taste

fresh basil leaves, to garnish



1. For the pizza dough, combine the flour, water, yeast, sugar and salt in a medium bowl. Bring together to form a soft dough, turn out onto a floured surface and knead until the dough is smooth and elastic, 3 minutes. Transfer to an oiled bowl and set aside in a warm place to prove, 45 minutes.

2. Preheat the oven to 220°C. Grease five metal cones, or put foil around five ice-cream cones. Roll out the dough on a floured surface into a rectangle – the dough should be 1cm thick. Cut into five strips and wrap around the cones, starting at the base of the cones and pinching the dough together to secure. Place the cones on a greased baking tray and bake in the oven until cooked through and golden, about 30 minutes. Remove from oven, but leave the oven on.

3 Allow the cones to cool a little, and remove the metal- or foil-wrapped cones from the dough cones. Arrange the cones in ovenproof jars on a baking tray (to keep them upright). Brush the insides of the cones with tomato paste, then fill with grated cheese and prosciutto, before drizzling with olive oil and seasoning well to taste. Bake in the preheated oven for a further 20 minutes or until the cheese is melted and bubbling. Serve garnished with fresh basil leaves.

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