I looked for and finally I found it: here is the way not to feel guilty!
Well, they’re just small morsels, soft and stringy, but still small. And since they are small, we can also grant them … basically just don’t confess how many we eat
Believe me: You also could fall in love with them.
Ode to pizzaaaaaa muffins!
MAKES 15 BITES
READY IN 2h 30’
INGREDIENTS:
12,5 oz all-purpose flour
½ oz salt
1 cup warm water
½ oz brewer’s yeast dissolved into 2 tablespoons warm water
1 tablespoon extra virgin olive oil
1 mozzarella
3 tamblespoons mashed tomatoes
1 pinch salt
Oregano to taste
Extra virgin olive oil to taste
All-purpose flour to taste
Extra virgin olive oil to taste
1 tablespoon mashed tomatoes
Seasoned with oil, salt and oregano
STEP 1: MIX THE INGREDIENTS
In a bowl, place the flour, the salt and ¾ cup warm water. Mix with a fork. Add the brewer’s yeast dissolved into 2 tablespoons lukewarm water, the oil and the remaining water until you get a wet mixture.
Mix with a fork to combine the ingredients,
then cover the bowl with clingfilm and let the dough rise at room temperature for at least 2 hours.
STEP 2: MAKE THE FILLING
In a bowl mix: cubed mozzarella, mashed tomatoes and add a pinch salt, oregano and a teaspoon of oil.
STEP 3: MAKE THE LITTLE BALLS
Put a bit of flour on the pastry board, then place the dough on it.
Divide the dough into 15 pieces and make them thin pressing with fingers.
Place a teaspoon on filling in the centre of each bite.
Now close the circles by gently folding dough in half.. Make sure to crimp edges all around.
Now roll them to get a ball.
STEP 4: PLACE INTO THE MUFFIN PAN
Brush the muffin pan with oil.
Place the stuffed balls in it make sure the closing part is on the bottom. Brush the surface with mashed tomatoes + oil + salt +oregano.
STEP 5: BAKE
Bake in preheated oven at 250 °C for 12-15 minutes.
#getBready & enjoy your meal
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