Delicious round mini pizzas prepared with a soft base, enriched with a triumph of colorful vegetables and a generous amount of Caciotta Morbida Vaccina that melts perfectly, making every bite creamy and stretchy. Perfect for those who desire an original and gourmet version of the classic mini pizza!
Dissolve the yeast and sugar in a little warm water, add the flour, the rest of the water, the oil, and finally the salt. Knead until a smooth dough is obtained.
Cover and let rise for 1 hour.
Roll out the dough to about 0.8 cm and cut out discs with a pastry cutter (8 cm).
Place the bases on a baking tray lined with parchment paper.
Top each disc with tomato puree, a slice of Caciotta Morbida Vaccina, thinly sliced vegetables (eggplant, zucchini, cherry tomatoes, olives), and a pinch of oregano.
Drizzle with extra virgin olive oil.
Bake in a static oven at 200°C for 15 minutes until puffed and golden.
Remove from the oven, finish with fresh basil, and serve warm.
Store in an airtight container at room temperature for 1 day or in the refrigerator for 2 days. Heat slightly before serving.
About 18 mini pizzas for 6 people.
Italy, Emilia Romagna
| Energy (kcal) | 182.7 |
| Carbohydrates (g) | 20.94 |
| of which Sugars (g) | 3.65 |
| Fat (g) | 8.18 |
| of which Saturates (g) | 3.38 |
| Protein (g) | 6.94 |
| Fiber (g) | 1.42 |
| Sale (g) | 0.27 |
