Chicken with capers and lemon
Sea Bass Oven Baked
Pasta with Butternut Squash
Beef Stew with Tomatoes
Pasta with Seafood
Pasta with Courgettes-Zucchini Cream
Lasagna with Ricotta
For these mini pizzas you need to make the same dough you use for the normal pizza.
Remember to serve this delicacy hot.
I can assure you…there will be not left over!
- 300g of strong white flour
- 1 tea spoon of dry yeast
- 1 tea spoon of salt
- 1 tea spoon of sugar
- 20ml of extra virgin olive oil
- 190ml of warm water
- 300g of smooth tomatoes passata
- 4 leaves of basil
- 50g of parmigiano reggiano
- vegetable oil
For the dough put flour, yeast, salt, sugar, olive oil in a bowl.
Using your hands and adding slowly the water mix all the ingredients together until you obtain a soft and smooth dough (if too dry add more water, if too sticky add more flour).
Cover and let the dough rise for a couple of hours or until has doubled in size.
With the passata, the basil a drizzle of olive oil and salt to your taste make a very simple tomatoes sauce.
At this point take small pieces of dough, shape them into mini pizzas and fry in hot vegetable oil. Drain them on kitchen paper.
In the middle of each mini pizza pour one or two table spoons of the tomatoes sauce and grated parmigiano to your taste.