Pizzette
Fantasia
A great idea
for an afternoon break or buffet. Your never-ending fantasia will
able to be spread not just as decorations on little pizzas, but
also as a choice of topping that can be different from the one we
will be suggesting.
1 Prepare
the dough with flour, a little less than two bags of rising powder
(12g), salt, half a glass of oil and a not a full cup of water.
Work the dough for 20 minutes on the table spread with flour and
let it rise for one hour and half: then spread the dough (1 cm thick).
In the meantime wash the carrot and boil for 5 minutes: do the same
with the peas; chop all the ingredients for the topping in different
shapes, (you could also use shape stamps). With a round template
cut some disks of dough of about 8 cm of diameter.
2 Take
the disks and spread them with tomato puree, making some little
holes, start decorating changing ingredients and shapes.
3 When finished
place them in the oven at 220 C on greaseproof paper on two different
grates and let them cook for 20 minutes. Great hot or cold.
Dough:
flour , 900g
Rising powder
Olive oil |
Topping:
Tomato
purée, 400 g
Bufalo mozzarella, 400 g
Melting slices of cheese, 200g
Peas, 100g
Wurstel, 150g
2-3 slices of multicolour pepper |
2 boils
eggs
Carrot
Courgette
Capers and pickled Gurkings
Black olives (without stone)
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