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Fried Mini Pizzas

In collaboration with Julia Morat

Source: https://www.meranermuehle.it/rcp_recipe/fried-mini-pizzas
Total time
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2 Hours 40 Minutes
Baking/cooking time
Created by potrace 1.16, written by Peter Selinger 2001-2019
16 Minutes
Rest time
2 Hours
Difficulty
easy
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Ingredients

Ingredients for 16 fried mini pizzas

For the dough:
500 g Miscela per pizza
290 g warm water
25 g extra virgin olive oil
Additional ingredients:
1 l extra virgin olive oil
q.s. Semola di grano duro rimacinata
q.s. tomato sauce
q.s. stracciatella cheese (or diced mozzarella)
q.s. oregano
q.s. basil

Preparation

  1. To prepare the fried mini pizzas, place the Pizza mix, warm water, and extra virgin olive oil into the bowl of a stand mixer. Knead for about 15 minutes until the dough is smooth and elastic. You can also knead by hand.
  2. Shape the dough into a ball, place it in a bowl, cover, and let it rise in a warm place until doubled in size (about 1 hour and 30 minutes).
  3. Once risen, divide the dough into 16 equal pieces. Shape each piece into a smooth ball and place them on a sheet of parchment paper. Cover with a damp kitchen towel and let rise for another 30 minutes.
  4. Heat the peanut oil in a deep pot to 165°C (if you don’t have a thermometer, dip the handle of a wooden spoon in the oil, if bubbles form around it, the oil is ready).
  5. Meanwhile, dust the dough balls with re-milled semolina and gently flatten them with your fingertips. Stretch them into thin oval discs (about 12 x 6 cm), then prick the center multiple times with a fork to prevent excessive puffing during frying.
  6. Fry 1-2 mini pizzas at a time, depending on the size of your pot. Fry for about 2 minutes, flipping halfway through, until golden brown on both sides.
  7. Remove from the oil using a slotted spoon and place on paper towels to absorb excess oil. Keep warm while frying the remaining mini pizzas.
  8. Once all are fried, top with warm tomato sauce, stracciatella cheese, oregano, and fresh basil leaves. Serve immediately and enjoy! 

In collaboration with @passionecooking
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