Super soft, delicious, and packed with tomato and mozzarella. Very easy to prepare and no rising time needed! They will disappear in no time.
Step 1 of 3: 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.
Step 2 of 3: Roll out the dough with a little flour and a rolling pin, cut out circles, and add the tomato passata.
Step 3 of 3: 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.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving74 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 628 kJ150 kcal | 852 kJ204 kcal |
| Fat | 3.62 g | 4.91 g |
| of which saturated fatty acids | 1.84 g | 2.49 g |
| Carbohydrates | 24.6 g | 33.35 g |
| of which sugars | 1.26 g | 1.71 g |
| Fibre | 0.66 g | 0.89 g |
| Protein | 6.03 g | 8.17 g |
| Salt | 0.77 g | 1.04 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
