Pizza balls
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Preparation time
30 minutes
Cooking time
15 minutes
Resting time
30 minutes
For
6 people
Difficulty
Easy
Budget
1/3
Product used
Ingredients
For the dough:
– 200g flour
– 3g of 11g sachet Saf-instant® Baker’s dry yeast
– 4g salt
– 10cl water
– 2 tablespoons olive oil
– 1 tablespoon oregano
For the topping:
– 125g of mozzarella, cheddar, Emmental or other cheese
– 1 bunch of cherry tomatoes (approx. 100g) or 100g of diced tomatoes
– 60g pitted black olives
– 1 tablespoon pesto
Ustensils
– oven
– 2 mixing bowls
– bowl
– baking tray
Preparation
1. In a bowl add the Saf-instant® yeast to the warm water (35°C max.) and mix well.
2. Pour the flour into a mixing bowl and add the oil, oregano and salt, mix well. Gradually add the Saf-instant® yeast and water mixture whilst stirring constantly. Knead until the dough has an even consistency and no longer sticks to the sides of the mixing bowl.
3. Cover the mixing bowl with a tea towel and leave to rest for 30 minutes, preferably in a warm dry place.
4. Meanwhile, cut the cheese into cubes. Cut the cherry tomatoes into 2 or 4 depending on their size. Slice the olives. Gently mix all the ingredients together in a mixing bowl with the pesto.
5. Separate the pizza dough into 8 to 10 little balls of equal size.
6. Use your thumb to make a hole in the centre of each ball, add a generous teaspoon of the filling and close, pinching the edges together firmly with your fingers.
7. Heat the oven to 200°C (thermostat 6-7). Place the pizza balls, “seam” downwards, on a baking tray lined with parchment paper, leaving sufficient space between them so that they don’t stick together during cooking.
8. Bake for 15 minutes at 200°C (thermostat 6-7).
Form balls of dough of a size to fit comfortably into palm of your hand: they will be easier to make and fill and will be the ideal size for one person.
To be sure that the balls won’t fall apart during cooking, you can also bake them in a muffin tray.
Variation
