San Lorenzo’s Kitchen

Why always make a big pizza when you can make many mini pizzas??? Are versatile, mouth bite, perfect for parties!

For the dough:
1/4 cube of brewer’s yeast
1 pinch of sugar
250 g flour
1/2 tsp of salt
1/2 spoonful of extra-virgin olive oil [GB]
125 ml warm water

Fresh cherry tomatoes
Mozzarella

Sun dried tomatoes in extra-virgin olive oil [GB]

To make the dough, dissolve the yeast in the warm water, add the sugar and leave to rest for 5-10 minutes, until it starts frothing on top. For dried yeast, follow the instructions on the pack. Add the flour, salt and oil, and mix until the dough is smooth and only slightly sticky (if it’s too wet, add more flour). Leave to rest and rise in a bowl greased with oil, covered with a damp cloth, in a warm place. Turn the oven on to 200°C.

Cut away from the dough enough to make mini pizzas, 10 centimetres large when laid down. Dress them with quartered tomatoes and some oil. Cook them for 10 mitues, then add the diced mozzarella and on top of it one sun dried tomatoes. Cook until the mozzarella is melted.

Serve hot or warm.

Scritto Lunedì, 27 Agosto, 2007 alle 9:48 in Contorno, Secondo, Antipasto, La ricetta. Puoi seguire questa conversazione con il feed RSS 2.0. Puoi scorrere questa pagina e lasciare un commento, o fare trackback.