Soft-centered mini pizzas with a crispy crust, filled with tomato passata and mozzarella. Quick dough mixed in a bowl, with about 4 hours of rising. Recipe for 7 mini pizzas.
In a bowl pour in the flour, yeast and sugar; mix and gradually add the lukewarm water and salt.
Continue mixing and add the extra virgin olive oil.
Do some quick folds, cover with plastic wrap and a cloth and let rise for about 4 hours.
The dough will be sticky: this is normal.
After the time has passed, oil your hands a little, take portions of dough (about 90 g each) and spread them with your fingertips directly on a baking tray lined with parchment paper; dust with semolina flour if desired.
Let the mini pizzas rest for 10 minutes, then top with the tomato passata seasoned with oil, oregano and salt; bake in a preheated fan oven at 200°C for 10-15 minutes.
Remove the mini pizzas from the oven, drizzle with a little oil and add the mozzarella cubes; put back in the oven for another 5 minutes until the mozzarella melts.
Bowl
Plastic wrap
Kitchen cloth
Baking tray
Parchment paper
Original recipe published on Instagram by @midivertoacucinare. Approximate times: rising ~4 hours; total baking time ~15-20 minutes. Variations: fillings as desired.
Italia
| Energy (kcal) | 207.56 |
| Carbohydrates (g) | 33.06 |
| of which Sugars (g) | 3.2 |
| Fat (g) | 4.7 |
| of which Saturates (g) | 2.52 |
| Protein (g) | 9.47 |
| Fiber (g) | 1.62 |
| Sale (g) | 0.59 |
