Bocconcini

Prepare the dough with 500g of flour, a bag of dried rising powder, salt, oil, and a glass of water.

Work the dough for 20 minutes and let it rise for 1 hour: spread the dough (1,5-2 cm thick). Boil the carrot (5 minutes) and chop the other ingredients.
With a round press cut some little disks from the dough about 4cm in diameter. Top with a spoon of tomato puree, make some little holes with a fork and decorate . then add a pinch of salt and a sprinkle of oragano,(Preferably fresh but dry will do) to each and place them on grease paper Put in an oven at 200 C for 20 minutes.
Bocconcini pizza are lovely warm, but also nice cold.

Anche questi bocconcini sono squisiti caldi, ma si gustano anche freschi.

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Dough:

Classic, see home page recipes

Topping

Tomato puree, 250 g Bufalo mozzarella, 250 g Wurstel, 100g A boiled egg 2 slices of different colour pepper A carrot Capers and pickled gurking Green and Black olive without the stone Oregano

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Ricette riprodotte per gentile
concessione della Casa Editrice Bonechi
Realizzazione delle ricette: Elisabetta Piazzesi
Foto di proprietà dell'archivio della Casa Editrice Bonechi
eseguite da: Andrea Fantauzzo