Mini pizette con pomodoro e mozzarella
250 gr. di farina manitoba
5 gr. di zucchero
5 gr. sale
10 gr. lievito di birra
100 ml. latte
1 mozzarella (125 gr)
25 gr. burro
passata di pomodoro
parmigiano grattuggiato
origano
Sciogliiere il lievito nel latte tiepido e lo zucchero. Sminuzare la mozzarella nel mixer. Unirla con la farina e sale. Aggingere il burro amorbidito e unirlo con la farina. Fare un bucco in mezzo, aggiungere il lievito sciolto nel latte. Lavorare con le mani fino a formare una palla liscia. Far assorbire bene il burro. Coprire con un canovacchio e lasciare in un luogo caldo a lievitare per 1 ora. Stendere con il mattarello in una sfoglia sottile, spalmare con la passata di pomodoro, cospargere con il parmigiano e l'origano, arrotolare come salame, avvolgere in alluminio e lasciare in frigorifero per almeno 2 ore. Passato questo tempo, toglere l'alluminio, tagliare fette di 1cm, apoggiarli su una teglia coperta da carta da forno e lasciarli lievitare 1 ora ancora. Si preriscalda il forno a 250°. Cuociono circa 10-15 minuti.
Ci vuole un po' di tempo per prepararli, ma sono ottimi!
Tomato and Mozzarella Pinwheels
Ingredients
- 250 gr. all purpose flour
- 1/2 tsp sugar
- 1?2 tsp salt
- 10 gr. fresh yeast
- 100 ml. lukewarm milk
- 125 gr. mozzarella well drained and grated
- 25 gr. butter or margarine
- tomato paste ( sometimes I use just ketchup )
- shredded cheddar cheese
- dry oregano
Dissolve yeast in the lukewarm milk.
In a large mixing bowl combine the flour, the salt, the sugar. Add the grated mozzarella and mix well. Add the dissolved yeast with the milk, then add the butter or margarine and work with hands until dough forms and butter is completely combined with the flour mixture. Cover and let rise about 1 hour.
Roll dough onto a lightly floured surface about 1 inch thin. Spread dough with tomato paste or ketchup, shredded cheddar cheese and oregano. Roll dough to form a long log, cover in plastic wrap and refrigerate about 2 hours.
Preheat oven to 400°F - 200°C. Lightly grease a cookie sheet.
Cut dough into a thin rounds ( you must work fast because dough is very soft ). Place rounds onto the cookie sheets about 1 inch away each other. Bake about 15-20 minutes.
In a large mixing bowl combine the flour, the salt, the sugar. Add the grated mozzarella and mix well. Add the dissolved yeast with the milk, then add the butter or margarine and work with hands until dough forms and butter is completely combined with the flour mixture. Cover and let rise about 1 hour.
Roll dough onto a lightly floured surface about 1 inch thin. Spread dough with tomato paste or ketchup, shredded cheddar cheese and oregano. Roll dough to form a long log, cover in plastic wrap and refrigerate about 2 hours.
Preheat oven to 400°F - 200°C. Lightly grease a cookie sheet.
Cut dough into a thin rounds ( you must work fast because dough is very soft ). Place rounds onto the cookie sheets about 1 inch away each other. Bake about 15-20 minutes.
Post
.jpg)
Nessun commento:
Posta un commento