Muddy pizza with stuffed edges
Bakery products from Italy
integrals balls with mozzarella and tomato
integrals balls with mozzarella and tomato
ready in
2 hours 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Pan wholemeal flour focaccia with potatoes, soft and fluffy, stuffed with mozzarella stringy and tomato.
preparation
step 1
Wash, cut potatoes coarsely and cook in a saucepan with cold salted water.
step 2
When they are soft, drain and mash with a fork until a puree and let it cool in a large bowl.
step 3
Then, add the flour, the yeast dissolved in warm water, the oil and salt in the bowl with the potatoes.
step 4
Knead the dough until you have a smooth paste that you have to let it sit for an hour. I cover with plastic wrap and leave in the oven with the light turned on.
step 5
Past the rising time, divide the dough in 9/10 balls, roll out each ball forming a diskette which are going to be filled with two pieces of mozzarella and two cm of tomato concentrate.
step 6
Take the edges of the disk and close them forming a ball, do so for all the disks and place them in a baking dish covered with baking paper.
step 7
Let rise the balls arranged side by allaltra for Another hour in the oven, better to leave a little bit of the other part space moon, because then brewing will go to swell.
step 8
After the interval of the second rising, bake at 180 degrees for 30 minutes, that's it!