Our Recipes Fried mini-pizzas
See the recipe by Lucia Di Tommaso
Blog: Pasticci & Pasticcini di Lucy
|Molino Soncini Cesare type-1 Strong flour||500g|
|fresh beer yeast||10g|
|extra-virgin olive oil||50 ml|
Ingredients for the filling/topping
tomato paste, mozzarella
Melt the yeast in the milk. In a pot, place the flour, eggs, yogurt, oil, sugar and milk (a bit at a time) and then mix together well. Only add the salt at the end. Work well, and leave to rise until it doubles in volume. Place the dough on a lightly-floured surface, and roll out to 3mm depth. Use a ring mould to cut out discs of 8cm diameter. Leave to rise for another 5-10 minutes, and then fry in lots of oil. Drip dry once cooked, and fill with tomato paste and mozzarella pieces Obviously, you can fill with anything you like!
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