Source: Salt and pepper Ingredients 6 people
300 grams of flour 00
25 g of yeast
12
tomatoes mozzarella
a small sprig of rosemary
teaspoon oregano ½ teaspoon sugar
extra virgin olive oil, salt
Crumble the yeast into a bowl, add sugar and a dl of warm water and let stand for 15m.
Sift the flour form a fountain and sprinkle with half a tablespoon of salt, pour the mixture in the center of yeast and knead until the dough becomes elastic, adding warm water if necessary. Cover and leave to rest for an hour.
Wash tomatoes, dry them, cut them in half and season with oregano and salt. Drain the mozzarella and cut it into cubes.
Knead the dough for a few seconds, divide it into small portions, flatten with the palm of your hand and laid in the center of the tomatoes and mozzarella, close them and place them in muffin molds lined with paper cups. Grease
morsels with a little oil and let rise for 20m.
Sprinkle chopped rosemary and bake in oven at 200 degrees for 20m. They should be puffed and golden.
300 grams of flour 00
25 g of yeast
12
tomatoes mozzarella
a small sprig of rosemary
teaspoon oregano ½ teaspoon sugar
extra virgin olive oil, salt
Crumble the yeast into a bowl, add sugar and a dl of warm water and let stand for 15m.
Sift the flour form a fountain and sprinkle with half a tablespoon of salt, pour the mixture in the center of yeast and knead until the dough becomes elastic, adding warm water if necessary. Cover and leave to rest for an hour.
Wash tomatoes, dry them, cut them in half and season with oregano and salt. Drain the mozzarella and cut it into cubes.
Knead the dough for a few seconds, divide it into small portions, flatten with the palm of your hand and laid in the center of the tomatoes and mozzarella, close them and place them in muffin molds lined with paper cups. Grease
morsels with a little oil and let rise for 20m.
Sprinkle chopped rosemary and bake in oven at 200 degrees for 20m. They should be puffed and golden.
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