Fried mini-pizzas

See the recipe by Lucia Di Tommaso

Blog: Pasticci & Pasticcini di Lucy

Molino Soncini Cesare type-1 Strong flour500g
white yogurt125g
fresh beer yeast10g
sugar1 teaspoon
extra-virgin olive oil50 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!


Leave a comment


Except where indicated; images and recipes supplied by our bloggers are copyright of the blogger concerned, and are reproduced here with their permission.