Panzerotti with Tomatoes & Mozzarella
In the cookbook 'Globi's Italian Kitchen', Gualtiero Marchesi reveals his recipe for these little filled dumplings from Apulia.
- Serves: 12 persons
Ingredients
- 450g pizza dough (see below)
- 16small or cherry tomatoes, quartered
- 300g mozzarella, cut into cubes
- 20basil leaves, torn
- 5g fast acting yeast
- ½TL sugar
- 150ml water
- 250g white flour
- 5TL salt
- 2EL olive oil
Instructions
Step 1
Divide the pizza dough into 12 balls and roll them out into circles (10 cm in diameter).Step 2
Place the tomatoes, mozzarella and basil in the centre of the circles.Step 3
Fold the circles in half to form a crescent. Press the edges together and crimp down with a fork.Step 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!Step 5
Dissolve the yeast with the sugar in the lukewarm water.Step 6
Sift the flour into a bowl, make a well in the centre and add three quarters of the yeast water.Step 7
Mix well, then add the salt and olive oil and continue to stir.Step 8
Gradually pour in the remaining yeast water and knead into a dough.Step 9
Knead vigorously on a floured countertop for 10 minutesStep 10
Cover with a cloth and let rise at room temperature for 1 hour.