In a bowl, combine the flour, yogurt, oil, instant yeast, and a pinch of salt, mix everything together and knead until you obtain a smooth dough ball.
Roll out the dough with a little flour and a rolling pin, cut out circles, and add the tomato passata.
Bake at 180 degrees for 15 minutes, remove from the oven, add more tomato passata, the mozzarella, a drizzle of oil, and bake again for about 10 minutes.
Bowl
Rolling pin
No-rising-time recipe.
Italia, Emilia Romagna
| Energy (kcal) | 203.67 |
| Carbohydrates (g) | 33.35 |
| of which sugars (g) | 1.71 |
| Fat (g) | 4.91 |
| of which saturates (g) | 2.49 |
| Protein (g) | 8.16 |
| Fibre (g) | 0.89 |
| Salt (g) | 1.04 |
