Muffin pizza with flowing heart
starters from Italy
translated by Italian with
A simple recipe, without leaven and taste that conquers! If you want to bring something delicious, maybe for your #bambini, combining the softness of the muffins with the taste of your favorite pizza, then the muffin pizza is right for you!
The best way to enjoy them is when they are still warm or slightly tepid. But you can also prepare them a few hours before and warm them up when you need to serve them! I assure you that their taste will conquer everyone!
After this, put the dough back and prepare the filling: cut the tomatoes in a pot, pour tomatoes in a pot and season with a tablespoon of olive oil and two salt pizzas.
At this point, resume the dough and make out about 12 identical pieces to give a round shape.
Lay each piece with a rolling pin and place half a tablespoon of tomato in the center and three or four pieces of provola. Do not overdo it with the filling, otherwise you risk getting out of the closure.
After filling the interior, close the dough by bringing the ends toward the center, pinching them slightly to seal the closure. Place it in a muffin pie, keeping the closure up.
Now place them with another tomato spoon and some other provola pieces.
Place the peppers in a muffin pan and bake for about 25 minutes at 180 °. If, after the time has elapsed, the dough becomes less colorful let your muffin pizza for another 5 minutes.
The best way to enjoy them is when they are still warm or slightly tepid. But you can also prepare them a few hours before, and warm them up when you need to serve them.
NOTE: You can replace filling with what you like.