Panzerotti with Tomatoes & Mozzarella

In the cookbook 'Globi's Italian Kitchen', Gualtiero Marchesi reveals his recipe for these little filled dumplings from Apulia.

Ingredients

• 450 g pizza dough (see below)
• 16 small or cherry tomatoes, quartered
• 300 g mozzarella, cut into cubes
• 20 basil leaves, torn
• 5 g fast acting yeast
• 0.5 TL sugar
• 150 ml water
• 250 g white flour
• 5 TL salt
• 2 EL olive oil

Steps

1. Divide the pizza dough into 12 balls and roll them out into circles (10 cm in diameter).
2. Place the tomatoes, mozzarella and basil in the centre of the circles.
3. Fold the circles in half to form a crescent. Press the edges together and crimp down with a fork.
4. Bake in the centre of a preheated oven at 220°C for 15-20 minutes and place on a large platter. Panzerotti are a hit at every party!
5. Dissolve the yeast with the sugar in the lukewarm water.
6. Sift the flour into a bowl, make a well in the centre and add three quarters of the yeast water.
7. Mix well, then add the salt and olive oil and continue to stir.
8. Gradually pour in the remaining yeast water and knead into a dough.
9. Knead vigorously on a floured countertop for 10 minutes
10. Cover with a cloth and let rise at room temperature for 1 hour.