multicolored tagliatelle with fresh sauce
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Small pizzas with mozzarella rice
ingredients
servings
5
Peeled tomatoes, canned
1 can
Extra virgin olive oil
to taste
Oregano
to taste
Fresh brewer's yeast
30 grams
Water
310 grams
Iodized salt
12 grams
Extra virgin olive oil
60 grams
White sugar
60 grams
Type 0 wheat flour
600 grams
Bakery products from Italy - Sicilia
Small pizzas with mozzarella rice
Small pizzas with mozzarella rice
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Of pizzas embellished the softest rice mozzarella and oregano! Can not stop eating them!
preparation
step 1
Made the dough with the flour, oil, sugar, yeast, salt and water by mixing for about 15 minutes preferably in a planetary mixer. final dough should be soft and slightly sticky.
step 2
Cover the dough with a bowl and let rest 10 minutes.
step 3
Divide the dough into 10 balls, roll them well on the floor so as to lisciarne the surface, and then arrange them on 2 plates from furnace lined with parchment paper 5 pizzette on each pan.
step 4
Let them rise 30 minutes in the oven off but slightly warmed.
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step 5
Meanwhile passed to the tomato press the tomatoes using the larger holes, and cut the rice mozzarella in many thick slices a few millimeters.
step 6
Exit the pizzas from the oven and mash them a bit to flatten and spread them apart, standing not wait to squeeze the edges, then put them back in the oven to rise off for another 30 minutes.
step 7
Once lievitatate outputs the pizzas from the oven, put a bit of peeled tomatoes on each pizzetta and bake in a preheated oven at 220 ° C in static mode until lightly browned.
step 8
When the pizzas are lightly browned uscitele from the oven, place 4 slices of rice mozzarella on the surface of each, then reinfornate up to bring the pizzas to complete cooking.
step 9
Once ready outputs the pizzas from the oven, sprinkle each one of them with oregano and a little oil evo, then let them cool and Taste them!
